Grain products
Barley: Yellow-brown grains containing gluten. Brewing barley, Scottish barley and barley flakes are whole grain versions of barley. Pearl barley is a grain without germ and bran, so it is not a very valuable nutrient. Barley is made into barley flour. However, it should be avoided in a gluten-free diet. Barley is used in brewing rather than in baking.
Barley flakes can be used in the preparation of muesli. Barley is a valuable grain for a wheat-exclusion diet. You can buy it at health food stores.
Bran: Wheat bran should be avoided on a gluten-free or wheat-free diet. Soybean bran is not recommended for a soy-free diet. Rice bran can be used in both a gluten-free and wheat-free diet.
Gorge: Although it resembles a cereal grain in terms of both appearance and nutritional value, buckwheat is not a grain, but a vegetable related to rhubarb and that could be a substitute for grain. It turns into a not very appetizing looking gray flour that is used to make pancakes, pancakes and soups, but unfit for making bread. It can be boiled and used as a substitute for breadcrumbs in the preparation of pies and cutlets, or instead of potatoes and rice as a filler. Buckwheat is gluten-free and is valuable in gluten-free and wheat-free diets. Roasted buckwheat and groats have a nutty flavor. Available at health food stores.
Corn flour: There are two types of cornmeal. The thicker one can be used to make Mexican pies – tortilli i tacos, smaller is useful in a gluten-free and wheat-free diet. When buying, ask for "pure cornmeal”. On a diet that excludes corn, it should be avoided.
Proso: High-fiber grain for a gluten-free and wheat-free diet. They can be used for making soups and as a basis for muesli. The fine grain is cream colored and sold mainly in the form of flakes and millet. Millet has less nutritional value than wheat, Rye, barley or oats. They can be purchased at health food stores.
Oatmeal: Used for cooking and baking as a flour of varying degrees of thickness. The flakes are crushed with special rollers and partially processed. Flakes should be avoided on a gluten-free diet, unless your doctor tells you otherwise. Oatmeal is a valuable and easily accessible component of a wheat-exclusion diet.
Potato flour: Produced, as the name suggests, from potatoes, it is a white starch, gluten-free, useful in a wheat-free diet. Can be used mixed with other types of baking flour. It has some binding properties.