Let's talk about 14 best grains for cooking!
Here are the types of grains you should use to make the best-tasting breads and recipes today.

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Today it's about what are the different types of grains that you can use to make delicious bread and muffins and food for your family at the dinner table.

Journey through the field and tempt your taste with these grains of value:

Amaranth
This poppy-seed sized grain, a botanical cousin to quinoa, has been a revered crop of the ancient Incas and Aztecs. It has a nutty and somewhat sweet flavor. It works best where a cohesive texture is desirable, as in spoon breads, casseroles, loaves, or hot cereals. Leftover cooked amaranth can be added in small quantities to muffins or quick breads.
Barley
Barley is a short, stubby kernel with a hard outer shell. Pearled barley has the outer layer removed. Barley flour makes excellent pie crusts and cookies. It also mixes well with rice flour. It is the whitest of the whole grain flours and has a mild taste. It has no gluten and cannot be used with yeast.
Buckwheat
Buckwheat is not related to wheat and is in the grass family. Buckwheat groats are most often used as the basis for kasha. The flour is stronger flavored than many other flours and most often used in pancakes, waffles, and quick breads.
Cornmeal
Made from corn and popcorn, cornmeal is used primarily in cornbread, polenta, and mush. Only use organic corn due to the high percentage of GMO corn grown.
Einkorn
Einkorn is the earliest form of cultivated wheat, allegedly found in the tombs of ancient Egypt. It is unique in flavor, nutritional benefits and genetic makeup. Where modern wheat has 42 chromosomes, Einkorn has only 14. Einkorn is about 50% higher in protein than modern wheat yet its gluten structure makes it tolerable by some people with wheat sensitivities.
Emmer wheat
Emmer is one of the three hulled wheats known in Italy as farro. Rich in fiber, protein, magnesium, and vitamins, emmer contributes to a complete protein diet when combined with legumes, making Emmer grains and pastas ideal for vegetarians (or for anyone simply looking for a plant-based high-protein food source).
Kamut
A relative of durum of wheat, kamut is Egyptian wheat. Kamut can sometimes be used in place of wheat for those with wheat allergies. It produces excellent breads, pastas, and other baked goods. It has a light, slightly-buttery flavor and a golden color.
Millet
Millet was a staple food in many countries before the use of rice. It has a high-quality protein and is rich in calcium, iron, and potassium. It is also very easy to digest.
Oats
Oats are an ideal cold-weather crop. They are second to amaranth and quinoa in protein, and rich in calcium, phosphorus, and iron. Since they have a slightly higher fat content, they produce a sense of warmness. Oat flour works well with cookies and pie crusts.
Pumpernickel
True pumpernickel is coarsely ground rye flour. Most commercial pumpernickel breads have a white flour base with added rye flour for color and flavor.
Quinoa
Traditionally grown in the Andes, the quinoa plant bears tan grains about the size of sesame seeds. Quinoa is similar to amaranth nutritionally; it yields a fluffier texture with a distinct flavor. Quinoa is a great replacement for rice in your regular dishes. See the Healthy Treasures Cookbook [ Ссылка ] for delicious recipe options.

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