There are at least 19 varieties of whole grains, and about half of these are gluten-free. With so many wonderful flavors, textures and highly digestible options.
Because whole grains contain the bran and germ, the cold environment protects them from quickly becoming rancid.
Because whole grains contain the bran and germ, the cold environment protects them from quickly becoming rancid.
Whole grains can be the building blocks of a healthy diet. Not only are they full of vitamins and nutrients, there is plenty of research to support the fact that whole grains help to prevent disease, control weight and aid in digestion.
After cooking, resting rice is a critical step prior to fluffing and serving it. The moisture gets redistributed throughout the rice, which gives it a uniform and fluffy texture.
Cooked grains are high in protein and moisture, which makes them highly perishable.
Cool and refrigerate any excess grains as quickly as possible. To speed cooling, you can spread the cooked grains on a baking tray or transfer them to smaller containers. Once they are cool, place them in the refrigerator to cool completely. Store refrigerated in tightly sealed containers for 4 to 5 days at 40°F (4°C) or lower. Cooked grains can also be frozen for a few months.
Hold hot grains between 140°F and 165°F (60°C and 74°C). Harmful bacteria can rapidly multiply in hot grains that are kept compact at temperatures between 40°F and 140°F (4°C and 60°C) for any length of time.
Reheat cooked grains to at least 165°F (74°C) or higher. This will kill any potential pathogens.
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Gluten is responsible for the loft, airiness and structure that people expect from breads, doughs and baked goods. While gluten is a critical part of chewy breads and tender pastries, it can cause health problems or concerns for some people. Celiac disease, gluten intolerance and gluten sensitivity are increasingly common. Some symptoms of gluten intolerance can include fatigue, abdominal cramps, bloating, concentration and mood issues, and joint pain.
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Quinoa is not a grain (it is a gluten free seed), but it is often identified as such due to having similar characteristics. Quinoa is considered to be an extremely nutritious grain because of its high protein content and the fact that it contains high levels of all the essential amino acids necessary for the human diet.
All seeds contain a bitter-tasting coating (saponin), which protects them from birds and insects. For this reason, the seed must be rinsed very well to remove any bitter flavor. Many distributors do this for you, so check the instructions on the package prior to cooking.
All seeds contain a bitter-tasting coating (saponin), which protects them from birds and insects. For this reason, the seed must be rinsed very well to remove any bitter flavor. Many distributors do this for you, so check the instructions on the package prior to cooking.
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Couscous is often mistaken for a grain but it’s actually a type of pasta made from semolina (wheat) flour.