There are many different sources of carbohydrates, especially in the category of grains. The most popular ones like wheat, oats, and quinoa are obvious choices to include with your meal or baking, however there are many different flavours and textures to be explored in the world of grains. The following four have a wide variety of uses and you should consider adding one of these great grains to your rotation.
Amaranth is a tiny South American grain that has a peppery taste. It is quite often sold as street food popped like popcorn. It is very high in protein as it contains lysine, an amino acid that is lacking in many other grains. Amaranth is gluten-free, and so is often mixed with other grains to make breads and other baked goods.
Teff is a grain that is 1/150th the size of wheat. It is fairly unknown outside of Ethiopia and neighbouring countries in Africa. Ethiopians use it to make injera which is a spongy flatbread that is a staple at almost every meal. It is easy to grow, and tastes like molasses. It can be cooked into porridge or polenta, or added to baked goods for surprise sweetness.
Farro is one of the earliest cereal grains known to man. It is an ancient strain of wheat that the Romans used as their main carbohydrate. Its popularity waned because it is difficult to hull, and higher-yielding strains of wheat were becoming more prevalent. It is still made into flour today, mainly to make pasta. Many pasta purists believe that Farro flour makes the best pasta.
Grano is the term for wheat berries that have been polished. This polishing process removes some of the thick outer husk, which reduces the cooking time from standard wheat berries. This makes Grano technically ‘processed’, but still a healthy choice. It is typically served as a side dish, most popular in Sicilian dishes.
There are so many different varieties of grains to add into your diet. All contribute different vitamins and minerals to a well-balanced meal, so try to incorporate as many as you can into your daily meals to get the best combination.