grain-free

From Kim Darnell a little while back, a website with “Top Ten Grain-free Bread Recipes”. Grain here is a semi-technical term referring to what are technically called cereal grains: food grains from grasses — millets, maize/corn, sorghum, barley, oats, rice, rye, wheat, wild rice, etc.

In the recipes on this site, cereal grains are replaced by coconut flour, almond flour, ground flaxseed, or tapioca flour. Some of them strike me as potentially quite tasty.

Earlier discussion on this blog, in a 8/18/13 posting on quinoa:

cereal, referring to plants or their parts, is only a technical term (picking out plants and fruits of the grass family). Grain, on the other hand, has both a technical usage, as a synonym of cereal, and an ordinary-language usage, covering a broader range of plants and their parts. [with link to discussion from Wikipedia]

The broader range of plants includes pseudocereal grains (from dicots), like amaranth, buckwheat, and quinoa; grain legumes (pea family), like chickpeas, beans, peas, lentils, and soybeans; and oilseeds, like rapeseeed/canola, safflower, sunflower, flaxseed, and poppyseed.

You might not know about coconut flour — I didn’t — but here’s what one source says about it:

Organic coconut flour is a delicious, healthy alternative to wheat and other grain flours. Ground from dried, defatted coconut meat, coconut flour is high in fiber and low in digestible carbohydrates. A single 2 Tbsp serving of coconut flour delivers 5 grams of fiber with only 8 grams of carbs.

 

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