Summary of Gluten-Free Grains

I got this information off of the ConAgra Mills website: http://www.conagramills.com/our_products/ancient_grains.jsp

I know there is misunderstanding about gluten-free, thinking it is no carbs. This summary is a great way to familiarize yourself with other grains that can be used just like flour or wheat! Many gluten-free flour blends use these grains as well.

Amaranth
	Very small, light-colored grain with an appealingly peppery flavor. Native to the Americas and prized by the Aztec civilization—it is a dietary staple as well as a revered symbol of the culture. Amaranth protein quality is among the highest with respect to other grains. It has comparatively more calcium and iron than other grains. Gluten-free
Millet
	Small, pale, yellow round grain with a mild flavor that's ideal for blending with the flours of other grains A staple in India and common in Africa, millet was domesticated more than 4,000 years ago from a wild West African grass. Millet nutrients include the B vitamins—thiamin, riboflavin, niacin, pantothenic acid, B6, and folic acid—along with a number of other important nutrients. Gluten-free
Quinoa
	A small, light-colored round grain with an unmistakably nutty, earthy flavor. Indigenous to South America, where the Incas praised it as the "mother of all grains." Superior protein quality compared to other grains; a powerful source of minerals, including calcium, magnesium, potassium and iron. Gluten-free
Sorghum
	Medium-size round grain with a mild, lightly sweet taste that melds well with other flavors. Originated in Africa; today it is the fifth most important cereal crop in the world. Highly versatile—sorghum can be extruded, flaked, popped, formulated into baked goods and even brewed into beer. Gluten-free
Teff
	Tiny, ivory-colored grain whose lightly sweet, molasses-like flavor is compatible with other grain flours. The foundation of the Ethiopian diet, and principle source of nutrition for its people. Notable source of calcium and magnesium. Gluten-free