tion of fat exposed from the germ and hence accelerates rancidity.”
Here are some of the more common and readily-available-as-or-ganic grains in this category, listed in alphabetical order.
• Amaranth is a high-protein, gluten-free seed that, while technically
not a cereal grain, is used as one for flour in the manufacture of such
foods as cereals and crackers. It is South American in origin—often referred to as the “grain of the Aztecs,” but also is grown throughout
“W“We like to use heritage grains in our cereals because they are
not as processed and are
closer to their natural state.”
Asia. The flavor can be at once nutty and strong, but the seed does not
have a hard texture when cooked. The puffed version of this grain is
also included in many cereals and bars.
• Barley, believed to be the oldest cultivated grain, is especially high
in bioavailable protein. It’s also one of the richest sources of resistant
starch. Resistant starch is a form of starch that acts as a fiber, enhances
satiety, helps balance blood sugar and protects against heart disease
and cancer. While barley does contain a form of gluten, not all persons with celiac disease react to barley. Barley has always been more
popular outside of the U.S., especially in Northern Europe and parts
of the Middle East. Today, barley is receiving a lot more attention from
major food manufacturers and is making its way onto more American
tables, especially in hot and cold cereals.
• Buckwheat, rich in antioxidant phytochemicals, is another “
non-grain” grain. Native to the bleak, windswept Central Asian steppes, it’s
especially well-suited to organic cultivation and processing due to its
ability to grow just about anywhere and under any conditions. It can
have a distinct, strong flavor and if used in high-percentage amounts
could impart bitter notes in formulation.
• Emmer is a very ancient type of wheat—possibly even the “first”
wheat. Its use by humans dates back 17,000 years, when it was gathered
as a wild cultivar. Emmer is similar to the strains of wheat (such as
durum) that took its place in grain-food production but it lends itself
readily to sustainable and organic production by being extremely
hardy and resistant to the fungi and “wheat rust” that plague other
wheat crops. It can tolerate poor soil conditions and little water, too.
As a wheat, it is not gluten-free and not recommended for persons
with celiac disease. However, some people with non-celiac gluten intolerance are able to enjoy emmer without negative reaction.
• Kamut, specifically kamut khorasan, also is called “pharaoh’s
wheat,” “Egyptian wheat” and “Tut’s wheat,” having apocryphally been
discovered in a pharaoh’s tomb. Another ancient relative of durum
wheat, kamut is high in protein, tocopherols (vitamin E) and minerals
such as selenium. It has enjoyed a big
resurgence in use in cold cereals and
recently has been formulated into
successful milk-alternative beverages.
It also can be eaten by many people
who are sensitive to modern wheat.
• Millet is associated more with animal feed than humans in the U.S. but
due to an influx of expatriate consumers from India and the Far East,
where in many communities it is the
grain of sustenance, millet is being
recognized for its value as a whole
grain for hot cereals and savory
dishes. It cooks up light and fluffy
similar to couscous, is gluten-free and
is an excellent source of folate, niacin
and other B vitamins, as well as calcium, iron, magnesium and zinc.
• Quinoa is a South American original cultivated since prehistory in the
high, windswept mountains of the
Andes. Among the heritage grains, it
has the advantage of having been promoted among alternative cooks for
several decades. As one of the few
plant foods with a complete essential
amino-acid profile, quinoa is about 50
percent higher than wheat in protein
content. It also has lots of fiber and is
a good source of iron and phosphorous. For processors, quinoa’s disadvantage is the high content of
saponin compounds in its coating. If
not properly processed, saponins can
leave products tasting “soapy” (hence
the term “saponin”). Yet saponins are
also phytochemicals known to help
lower cholesterol, prevent heart disease and reduce cancer risk.
• Sorghum also sees application
mostly as animal fodder, but its use in
the South as the source for a mo-lasses-like sweetener gives it the advantage of familiarity as it expands
into greater use as a grain for flour
and as a base for gluten-free beer. As
with molasses, which comes from
sugar cane, sorghum is highly rich in
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