Tag: Gluten free grain

Jobs tears, a versatile grain with a history spanning thousands of years, is known by many other names, which can be a source of confusion for many. From regional food markets to traditional medicine practices, this ancient cereal grain is recognized by multiple names, including adlay, coix seed, and Chinese pearl barley.

A May 2025 review of scientific literature highlighted the rich nutritional profile and diverse pharmacological activities of Job's tears, solidifying its role as both a functional food and a medicinal herb. For thousands of years, this versatile grain has been prized in traditional Asian cultures for its powerful health-enhancing properties and unique nutritional content.

While often confused with pearl barley, coix seed is a distinct, gluten-free ancient grain that delivers a mild, versatile flavor profile. Knowing what coix seed tastes like and its unique texture is key to incorporating it into a variety of sweet and savory dishes, from warming porridges to vibrant salads.

In the United States, the word 'Milo' can refer to two completely different products: a major agricultural crop and a chocolate malt beverage. This dual identity means the question 'what is Milo used for in the US?' has two very distinct answers.

Sorghum, the fifth most-produced cereal crop globally, is a versatile ancient grain with a rich history dating back thousands of years in Africa and Asia. It is primarily categorized as a gluten-free cereal grain, which can be prepared in various forms for human consumption. Its resilience to drought makes it a sustainable crop, increasingly popular in Western markets for its health benefits and versatility.