Quinoa is a versatile gluten-free grain that is high in protein and fiber. It can be cooked and used as a base for salads, soups, stir-fries, or served as a side dish. Quinoa can also be ground into flour and used in baking recipes like pancakes
Brown rice is a staple gluten-free grain that is rich in fiber and nutrients. It can be cooked and served as a side dish, used as a base for grain bowls, or added to soups, stir-fries, and casseroles
Millet is a gluten-free grain with a mild flavor and a slightly crunchy texture. It can be cooked and used as a base for porridge, pilafs, or salads. Millet flour can also be used in gluten-free baking recipes for bread, muffins
Despite its name, buckwheat is not related to wheat and is naturally gluten-free. It can be cooked and used as a base for porridge, salads, or pilafs. Buckwheat flour can also be used in gluten-free baking recipes for pancakes
Amaranth is a gluten-free grain that is high in protein and fiber. It can be cooked and used as a base for porridge, salads, or side dishes. Amaranth flour can also be used in gluten-free baking recipes for bread, muffins, and cookies
Sorghum is a gluten-free grain with a mild flavor and a chewy texture. It can be cooked and used as a base for salads, pilafs, or side dishes. Sorghum flour can also be used in gluten-free baking recipes for bread, cakes, and cookies
Teff is a gluten-free grain native to Ethiopia that is high in protein and calcium. It can be cooked and used as a base for porridge, polenta, or pancakes. Teff flour can also be used in gluten-free baking recipes for bread, muffins, and cookies
Wild rice is a gluten-free grain that is rich in protein, fiber, and antioxidants. It can be cooked and used as a base for salads, pilafs, or stuffing. Wild rice flour can also be used in gluten-free baking recipes for bread, muffins, and pancakes