Category: Gluten free grains

According to the Indian Council of Agricultural Research, millets contain between 60-75% carbohydrates in their raw state, but the type and quantity of these carbs vary significantly by species. While all are considered nutritious whole grains, those on low-carb diets must look closely at the specific nutritional profile to determine the best choice.

Job's tears, also known as coix seed or Chinese pearl barley, is a nutritious and versatile gluten-free grain that has been a staple in Asian cuisine for thousands of years. Learning how to consume job's tears properly unlocks a variety of culinary uses and significant health benefits.

Despite both being ancient gluten-free grains originating from Africa, teff and sorghum are not the same. While they share some similarities, a closer look reveals significant differences in their botanical origins, appearance, taste, and culinary applications.

Did you know that sorghum is the fifth most-produced cereal grain globally? Despite its widespread use, many people on restricted diets wonder: is sorghum high in histamine? The short answer is no; this versatile, gluten-free grain is generally considered to be low in histamine.

Native to the high-altitude regions of the Himalayas, Tartary buckwheat evolved unique characteristics to survive harsh conditions, resulting in a substantially higher nutritional value than its more common counterpart. This inherent resilience is the key difference between Himalayan Tartary buckwheat and regular buckwheat, influencing its flavonoid content, flavor, and culinary applications.

According to the Food and Agriculture Organization (FAO), sorghum is the fifth most important cereal crop globally, and it is most similar to corn due to its nutrient composition and cultivation requirements. It's a remarkably versatile and drought-tolerant ancient grain that has long been a staple in Africa and Asia, now gaining traction worldwide as a healthy, gluten-free alternative.

For the vast majority of people, properly cooked sorghum is a safe and highly nutritious gluten-free grain, but some still question, 'Can sorghum make you sick?'. While generally safe, understanding specific, rare circumstances—such as potential allergies or improper handling—is crucial for confident consumption.