Ancient Grains
Gluten-free whole grains, non-GMO and biodiversity,
natural, organic, high fiber, and high protein make them 
an exceptional choice for vegan and low-carb diets.


Ancient Grain Flours 

Some of the ancient grains are available as flour and can be found 
next to white flour or cornmeal, the grains themselves can be found 
in the rice aisle.

These wheat substitutes are less processed and offer natural nutrients and are easily found organic.

Gluten Free Ancient Grains: Amaranth:

Used by the Aztecs and with a 13-14% protein content is higher than most other grains. This has a peppery flavor and is high in the amino acid lysine, which is good for your nerves and will tame cold sores. Amaranth can be found in cereals, snacks, energy and granola bars, breads ad buns, crackers and biscotti, frozen appetizers and Hors oeuvres, chips, pretzels and snacks, frozen dinners, pancakes, waffles and French toast and crepes, energy protein and muscle recovery drinks and added to processed meats.

Buckwheat:

High in zinc, copper and potassium, buckwheat has a nutty flavor and is high in fiber. Great in pancakes, cereals, bars. Just check the label that it isn’t being combined with wheat flour-cause this is a grass and is gluten-free. You can find buckwheat in cereals, snacks, energy and granola bars, breads and buns, chips, pretzels, frozen dinners, cookies and biscuits, crackers and biscotti, pancakes, waffles, French toast and crepes, energy, protein and muscle recovery drinks and added to other grains and seeds.

Chia:

Rich in protein, fiber, calcium, phosphorus and potassium. Is also a rare vegan source of omega-3 fatty acids. Great on yogurt or as hot cereal and snack bars, I use the seeds in one of my Power Ball recipes. Chis seeds and flours can be found in energy and granola bars and other snacks, cereals, chips, pretzels, energy, protein and muscle recovery drinks, baby food, breads and buns, yogurt, meal replacement supplements and added to other grains and flours.

Millet:

This African grain is rich in protein and magnesium. I use this in place of couscous because it has little round balls, so I cook it in chicken stock or veg stock and add dried fruit and nuts (raisins and almonds, apricots and pine nuts to name a few). I also toast it in a fry pan with a little toasted sesame oil, then add the liquid, cover it and simmer for 15 minutes for a crunchy toasty grain. Ratio 1 Cup grain to 2 Cups liquid. Products that include millet include: breads and buns, crackers and biscotti, cereal, pancake, waffles, French toast and crepes, cookies and biscuits, chips, pretzels and snacks, milk, energy and snack bars.

Quinoa: Kaniwa (also known as baby quinoa),

Quinoa Is actually a seed that is high in protein (14%) and potassium. White quinoa has a creamy buttery flavor, the red is nutty and the black has more of an earthy flavor. Quinoa has a huge gluten free market share that includes: cereal, snack and energy and granola bars, chips, pretzels and snacks, breads and buns, crackers and biscotti, baby food, pasta, frozen appetizers and hors D’oeuvres as well as being added to other grains and seeds.

Sorghum:

Popular in Indian cuisine as flour or a side dish and can be popped like baby popcorn. High in iron, phosphorus, potassium and zinc and a good source of B Vitamins (especially for vegans and vegetarians). Products made from sorghum include breads and buns, cereal, cakes, bread, muffin, cookies and cupcake mixes, cookies and biscuits, alcohol, energy and snack bars.

Teff:

the grain used in making Enjura, Ethiopian spongy bread- gluten-free and high in iron, protein, calcium and resistant starch and an excellent source of Vitamin C (unusual for grain) can be made into polenta or porridge, used in baked goods. Teff is used in breads and buns, frozen appetizers and Hors D’oeuvres, Mexican dinner mixes and seasonings, frozen dinners, chips, pretzels and snacks, baby food, bread and muffin mixes, cakes, cupcakes, snack cakes, crackers and biscotti, flours and corn meal.


Wild rice:

There are many varieties of wild rice, and there are great blends that include wild rice. Nuttier than it’s over-processed cousin, higher in fiber and more filling and even beautiful in black, brown, red and green hued varieties.

 

Ancient grains that contain gluten:

Barley: Light and fluffy barley is used in English Island and German dishes, mostly stews and soups, as it tends to add thickening, which tells me it is very high in gluten.

Einkorn (high in protein), high in protein, used in pasta, cookies and biscuits, flours and corn meal and added to other flours. This is a gluten product.

Farro: Used in Italian foods is chewy with a nutty flavor, this is a wheat product that I’ve had it served to me in high end Italian restaurants as gluten-free, which it is NOT. Used in cereals, bread, buns, crackers, biscotti, pasta, yogurt, snacks, canned soup, croissants, rolls, muffins and pastries, frozen dinners and milk.

Freekeh: Wheat harvested while still green, high in protein, fiber and starch. Used in cereals, frozen appetizers and Hors Oeuvres and meals, breads and biscuits and buns, cakes, cookies, granola bars, canned soups and mixes.

Kamut: Khorasan wheat is brand named Kamut has a buttery flavor and is used in cereals, breads, snacks and baby foods. Added to other grains and seeds, frozen dinners and flavored rice dishes.

Spelt: This high protein wheat is used in bagels, tortillas, noodles, and breads. Higher than regular wheat in protein, magnesium and manganese, B3, insoluble fiber, this is wheat that contains gluten. Look for this on labels of cereals, breads and buns, cereal, cakes, bread, muffin, cookies and cupcake mixes, cookies and biscuits, alcohol, energy and snack bars.



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