Gluten-Free Versus Gluten-Filled Grains
In this week’s gluten-free Friday, we’re going to discuss everything about grains!
What Classifies Something as a Grain?
A grain is a fruit or seed of a grass that has been harvested and cultivated to isolate only the edible part of the grass. Within the edible part, there are three different components. There is the endosperm, which is the bulk of the kernel, and has some vitamins and nutrients. Secondly, we have the germ, which is the inner layer of the kernel. This is where all of the nutrients are, this layer is very rich in vitamins and minerals. Lastly, we have the bran. The bran is the outer layer, and it has a lot of fiber in it. It is a highly fibrous material.
Traditional Versus Pseudo
We have traditional and pseudo grains. Both are similar in texture, structure, and other factors, but have differences as well!
Traditional
The traditional type encompasses both gluten-free and gluten-filled grains in this category. The obvious gluten-filled category includes wheat, barley and rye. On the contrast, the gluten-free grains are corn, millet, oats (that have not been contaminated in some manner), rice, and sorghum. If you are living gluten-free, these grains are going to be your go-to grains for gluten-free options for any food that is typically made with wheat, barley, or rye.
Pseudo
Now, I want to discuss what falls under pseudo. Pseudo grains are used in the same manner as traditional, but they are not actually grains. They are similar in texture, structure, and other factors as a traditional grain. All of these factors makes it easier to use them like a traditional grain, but they are not classified as a grain. The pseudo category includes amaranth, buckwheat, and quinoa. Luckily, for those of us who eat gluten-free, these pseudo options are naturally gluten-free, unless they have been otherwise contaminated, or have things added to them to make them not gluten-free. Pseudo grains are great options for you to go to for substitutions for wheat, barley, and rye.