Gluten-free grains and pseudocereals are ingredients that are often used in the kitchen like grains, but naturally contain no gluten. Think of rice, maize, millet, sorghum, teff, buckwheat, quinoa and amaranth. Some are true grains, while others are botanically seeds, but in culinary use they have a lot in common.
They are used for porridge, salads, side dishes, flour, pancakes, bread mixes and dishes from cuisines around the world. Their flavours range from mild and neutral to nutty, earthy or slightly sweet. On this page, you will find a practical overview of gluten-free grains and pseudocereals for everyday use in the kitchen.
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