Some people have no tolerance for gluten. I have found that gluten can aggravate my eczema, so I have been looking for gluten free grain substitutions. I found three at my local natural food market. Each acts in a different way, so you have options for different menus. Consider millet, quinoa, or teff for gluten free grain choices.
Millet is a tiny grain produced in areas of Africa, China, and India. It is slightly similar to corn or maize in flavor. It is quite high in magnesium, which helps with muscle and nerve performance.
It is easy to prepare. You do not need to presoak it. You can use in it muffin mixes, corn bread mixes, and because of its corn/nutty flavor, I like it in pancake mixes. To cook, bring it to a boil (2 cups of water to 1 cup of millet), then cover, and simmer for 15 minutes. You will get a yield of 4 cups.
This popular gluten free grain can be found everywhere in everything. It hails from South America and is high in protein. There are red, black, and white types. The white has the subtlest flavor.
To cook, bring two cups of water and 1 cup of quinoa to boil. Cover it and then let it slow simmer for ten minutes. Your yield will be about 2 ½ cups. Try it in a salad or eaten as a breakfast hot cereal with the additives of your choice.
Teff was originally grown in areas of Africa, but is produced world wide today. The grains run from rust colored to beige colored. It is high in vitamin C. I think it has a slight cocoa flavor.
To cook, bring three cups of water to boil, and then add 1 cup of teff. Cover, pull the temperature down to a simmer, and let it smolder for about 15 minutes. It makes a nice pancake batter additive or scone mix addition.
With so many people being intolerant of gluten, it is nice to know there are gluten free grain options.