But, it tastes good, and is lightly but noticably sweetened. Unlike other grains it never completely loses its crunch, so while the inside will soften when cooked, the outside retains it’s crunchy texture (described as a popping session when you bite into it), adding an interesting texture to salads and soups. You may see whole and cracked freekeh on shelves—the only difference is that the cracked version has been broken into smaller pieces, which will shorten cooking time. That container of syrup between the half and half and the sugar packets is actually sorghum syrup, which comes from squeezing the juice from the stalks of the cereal grain and boiling it until thick and golden. It's okay, but it's not very substantial. On shelves you may see it in a variety of different colors, from white to red to black—don’t get overwhelmed. Spelt also contains less gluten than wheat so it’s more easily digested by those with sensitivities. The gluten-free grain doesn’t have an inedible hull like some other grains and is eaten with all its outer layers, so it’s a heartier grain that retains the majority of its nutrients. Grain-based foods include those made from wheat, oats, rice, corn (maize), barley, sorghum, rye, millet, farro (emmer), freekeh, kamut, spelt, triticale, amaranth, buckwheat and quinoa. This is due in part to it being favored by the organic, health-conscious crowd since it requires less fertilizer and is naturally more resistant to disease and pests than other forms of wheat. The tiny poppy seed-size \"grain\" was a staple of the Aztecs and Mayans. Thanks, Amazon! It does get soggy fairly fast, but that doesn't bother me at all. But this one is my favorite. Its tiny size makes it a great base for polenta, hot breakfast cereal, and pilaf. While boasting a low glycemic index, Fonio is also gluten free, vegan, and all natural. Amaranth is a herbaceous plant or shrub that is either annual or perennial across the genus. Keep stocking it! We are sorry. Gluten free sorghum flakes can add unique texture in bars, cereals and granola. Always read labels and directions before using a product. I add almond (or soy) milk and if the berries are too tart, some Splenda. The flavor of sorghum flour is mild and very adaptable. You should not rely solely on this content, and Amazon assumes no liability for inaccuracies. After soaking, bring water to a boil and cook for several minutes. Brief content visible, double tap to read full content. Amaranth isn’t a true cereal grain in the sense that oats, wheat, sorghum, and most other grains are. Try It In: Carrot Raisin Spelt Berry Salad with Cumin and Cilantro. One cup provides over 100 percent of the daily recommended value of manganese—a nutrient that supports the nervous system, aids in metabolism, and regulates blood sugar—as well as dietary fiber, protein and minerals like selenium, zinc, and magnesium. However, I don't think I'd order it again. This grain is the latest on the radar of healthy foodies. Place the agave, 1/4 cup of vegetable oil, and vanilla extract in a small bowl. It uses fewer natural resources in its production and is the model sustainable crop. Easy and very nutritious. While similar, spelt typically has a more al dente quality that works well in grain salads (now you can drop some knowledge in the grocery store). Flakes, Flour Quinoa is a pseudo-cereal of round, disc-shaped seeds in either white, red or black color. But, it tastes good, and is lightly but noticably sweetened. I like all of them and still buy them all. 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