It’s easy to look past the grains that aren’t gluten because of all the buzz around gluten free and, typically, when one thinks of a gluten grain, it’s most likely going to be a wheat berry. However, there is a lovely variety of these grains that can serve many purposes as a whole grain and as a flour. I’ve moved beyond using all purpose (and even traditional whole wheat flour to an extent) to bring in other flavors and textures found in the grains listed below.
My favorite grains for using whole are primarily Einkorn and Farro (especially farro when making a risotto!) And for flour making, I love barley and Kamut. To explore these grains, click on a grain for more information about buying, storing, and specific recipes for the grain or browse all the grain recipes below.