“A little and a little, collected together, becomes a great deal; the heap in the barn consists of single grains, and drop and drop make the inundation.” – Saadi
This sweet and buttery flour made from dried and ground garbanzo beans is traditionally used in unleavened baking. In India it is used to make a dry cracker called papadum, and farinata, a pancake originating in Genoa, is made with 100 percent chickpea flour.
Made from ground, dried chestnuts, this gluten-free flour, Farina di Castagne, is traditionally used in northern Italy to make pasta. It has a mellow, sweet taste and due to the high starch content in chestnuts, behaves more like wheat flour than other nut flours. Pair chestnut flour pasta with white truffle.
Bulgur is usually made from boiled, dried and cracked durum wheat berries, though it can also be made from other wheat species. A traditional cereal food in Turkey, it is often added to Tabbouleh and makes beautiful pilafs.
This 100 percent buckwheat flour is gluten-free, and has a rich nutty taste. Traditionally used to make soba and crepes, it can also be added to bread.
Source: South America
Similar to amaranth, this tiny gluten-free grain is actually a pseudocereal, closely related to chard and tumbleweed. With nine essential amino acids and a high fiber content the Incas considered it the mother grain. Black quinoa is more mineral and sweet than white or red, and preserves its dark color when cooked.
Source: Southeast Asia
This cereal “peasant” grain has a rich nutlike flavor and chewy consistency. Sprouted barley is naturally high in maltose, a sugar that serves as the basis for malt. It can be toasted or used in grain salad and stew, and pairs well with yogurt and herbs.
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