A decade ago, if you asked me to name all the grains I could think of, I would’ve capped out at four: wheat, rice, oats and rye. Today, my pantry is home to grains that number in the double digits and I’m always eager to try to latest and trendiest gluten-free grain. New gluten-free eaters often gravitate to rice and rice products, yet there’s a glut of delicious gluten-free grains that have a variety of textures, flavours and uses.
In my latest column for Food Bloggers of Canada, I discuss the variety of gluten-free grains on the market and ways that you can use them in your kitchen.
Head on over and check it out!