Today I was watching Dr. Oz the show aired on 3/5/13. Dr. Oz and a dietician went into depth about 4 grains that we should incorporate into our diet. I was concerned that due to my wheat allergy I would be unable to eat any of these grains. But guess what…….. I CAN EAT THEM!!!!
Buckwheat – In America, most people eat buckwheat — if at all — in the form of buckwheat pancakes or crepes. But this nutty grain (a relative of rhubarb, not wheat) is a staple of Eastern European cooking and has a hearty flavor that works especially well with wintertime root vegetable and roasted meat dishes. Whole-grain buckwheat groats are sold as kasha, and you can also find buckwheat flour in many supermarkets. Whole-grain buckwheat soba noodles are also available. But read labels carefully, as many soba noodles are made with a mixture of buckwheat and wheat.
Millet – A staple food in much of Africa, millet can be used almost interchangeably with rice flour and makes a good substitute for couscous in its whole state. It has a mild, somewhat nutty taste. Millet tastes best when toasted in a dry skillet before cooking.
Teff – most associated with Ethiopia, where it is made into a traditional flatbread called injera. You may be able to find the small seeds at some health food stores or grocery co-ops. Teff is slowly becoming more widely available in America, due in part to more diagnoses of celiac disease.
Quinoa – touted as a “supergrain” for good reason: It’s one of the most protein-rich grains and is packed with vitamins and minerals to boot. Quinoa pasta is increasingly popular; you can also find whole-grain quinoa and quinoa flour in some supermarkets. Be sure to rinse whole-grain quinoa before you cook it to remove a bitter coating called saponin that can make your quinoa taste unappealing.
In the coming days I will provide recipes for these different grains.
Kamut was mentioned as well but unfortunately this is not safe for Celiac Disease nor people like myself with a wheat allergy.