How Do You Get Your Whole Grains In?

[clnewberry1]

So any whole grain bread is out for me if it contains yeast. Any kind of quick bread would be good. I have tried a few muffin recipes that turned out terrible.

I use whole grain rice pasta and tried millett tortillas (gross) but better than rice. I cooked quinoa once and liked the tasted and texture but I can't find too many good recipes to use it.

Any ideas?

Crystal

[missy'smom]

I make quinoa for breakfast and coook with some chopped apple and cinnamon and stir in halved red grapes and Earthbalance spread when it's finished cooking. You could add milk. Bob's Red Mill Mighty Tasty Hot Cereal is another good one. I recently tried buckwheat groats(kasha) in a pilaf and it was very good! I followed the recipe on the box adding mushrooms, onion, carrot and red bell pepper to the pot. Brown rice is good too.

[CeliacMom2008]

We eat Quinoa pasta. We also eat quinoa cooked in chicken broth then add sauteed mushrooms and fresh grated parmesan cheese. It's OK. It's more of "eat because you need to and it's not bad" kind of thing. We added gluten-free oatmeal to the diet over Christmas and now eat that 3 times per week. Bob's Red Mill Mighty Tasty Hot Cereal is another good one.

[RiceGuy]

Some really good gluten-free grains (besides rice and corn) include amaranth, buckwheat, millet, and teff. They're really yummy in all sorts of casseroles, stews, soups, etc. All can make a good hot cereal too, if you're into that. The roasted buckwheat, usually called Kasha, is marvelous stuff. These grains also go well with lentils, beans, and all sorts of veggies. I don't eat meat, but I'm sure they'll go with that too.

Kasha or buckwheat cooks in about 10-15 minutes. The others generally take 20-30 minutes, though you can combine them too.

I use the flours of these grains to make all sorts of breads, muffins, cookies, etc. They turn out good IMO. The brown teff goes good with chocolate, though I usually use the ivory teff, because it's more versatile.

Looking at the nutrient values, quinoa doesn't seem to stack up to the others for either protein or fiber. I tried the flour, and it's just too bitter for me to even use.

[wschmucks]

Some really good gluten-free grains (besides rice and corn) include amaranth, buckwheat, millet, and teff. They're really yummy in all sorts of casseroles, stews, soups, etc. All can make a good hot cereal too, if you're into that. The roasted buckwheat, usually called Kasha, is marvelous stuff. These grains also go well with lentils, beans, and all sorts of veggies. I don't eat meat, but I'm sure they'll go with that too.

Kasha or buckwheat cooks in about 10-15 minutes. The others generally take 20-30 minutes, though you can combine them too.

I use the flours of these grains to make all sorts of breads, muffins, cookies, etc. They turn out good IMO. The brown teff goes good with chocolate, though I usually use the ivory teff, because it's more versatile.

Looking at the nutrient values, quinoa doesn't seem to stack up to the others for either protein or fiber. I tried the flour, and it's just too bitter for me to even use.

I'm not sure about Fiber, but Quinoa is the only grain that provides a complete protein. It's very good for you. I use it in as the grain and in my cooking too and really enjoy it.

[Juliet]

Here's a quick flatbread recipe that uses whole grain flour.

https://www.celiac.com/gluten-free/index.ph...p;p=359956&

Originally I posted it with only brown rice flour (in addition to the flax), but after someone's suggestion later on the post, I use 1/2 cup sweet sorghum flour and 1/2 cup brown rice flour. Both the brown rice and sorghum flours are whole grain, and so is the flax. So it actually has a decent amount of dietary fiber, and of course, no yeast.

We also have Bob's Red Mill gluten free hot cereal in the morning, I add flax seed in almost everything I bake (including almost all cookies and quick breads and pancakes/waffles), and as much as possible have us all eat a ton of fruits and vegetables.

[MNBeth]

I use all my old favorite muffin, pancake, & other quickbread recipes w/a combination of 3 parts whole sorghum flour to one part starch (usually half & half tapioca & potato.) They come out great, but you do have to freeze leftovers or they go kinda funny.

[Mother of Jibril]

Just a thought... but grains of any kind are not necessary for a healthy diet. If you're looking for sources of fiber, here are some good ones:

- dried fruit (prunes)

- oranges

- tree fruits with skin (apples, pears)

- berries (especially raspberries)

- nuts

- seeds

- avocado

- artichokes, broccoli

- BEANS and peas

[clnewberry1]

Just a thought... but grains of any kind are not necessary for a healthy diet. If you're looking for sources of fiber, here are some good ones:

- dried fruit (prunes)

- oranges

- tree fruits with skin (apples, pears)

- berries (especially raspberries)

- nuts

- seeds

- avocado

- artichokes, broccoli

- BEANS and peas

Hmm interesting thought. I really honestly don't know why all of the nutritian people say eat whole grains. I am assuming that it is the fiber.

[jerseyangel]

What about popcorn? It's whole grain, and if made on the stove with a little oil it's a very healthy snack as long as corn isn't a problem.

[wschmucks]

I saw the new Honey Kix (gluten-free) this weekend at safeway and it has 3 g of fiber per serving. That is 12% of your daily req and is more than most cereals. Might be a nice snack.

[RiceGuy]

What about popcorn? It's whole grain, and if made on the stove with a little oil it's a very healthy snack as long as corn isn't a problem.

Yes, 1/4 cup of the kernels, about 4 cups of popcorn, has approximately 7 grams of fiber.