Friday, December 2, 2011

Summary of Gluten-Free Grains

I got this information off of the ConAgra Mills website:

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.


  • 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


  • 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


  • 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


  • 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


  • 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

1 comment:

  1. This is very useful - we get recipes all the time that call for millet flour, but I never knew what it was!!