A collection of articles covering cereals. These are grains used for foods such as wheat, maize and rye. It will also cover off breakfast foods too made from these cereals.
Grits is very much a US feature of the breakfast table. Having spotted it on the menu at a breakfast diner in Portland, Oregon many […]
Gluten-free products had been increasingly hitting the shelves to become one of the fastest growing food segments in recent times. Nowadays being gluten-free is a […]
Amaranth is not only a great plant for the garden, it is also extremely nutritious and ideal for anyone adopting a gluten free diet. It […]
Oats are widely regarded as a very healthy food and widely consumed across the planet. There are mainly two commercially grown types called hulless and […]
Oats are extremely healthy for us – for some who are coeliacs they may be the only grains that can be consumed with ease. On […]
Millet is an ancient grain that is suited to growing in semi-arid regions of the world. Unlike wheat it can be used to create a wealth of gluten-free […]
Sorghum (Sorghum bicolor (L.) Moench) is not a novelty. It was grown by the ancient Egyptians nearly 4,000 years ago and is probably even older […]
The vast majority of coeliacs can consume oats if they are stored away from wheat. Some people with coeliac disease are sensitive to oats. Oats […]
We regularly hear how fibre can help us reduce our weight, stave off type-2 diabetes and help us regulate our cholesterol levels. There is no […]
Oat flavour and aroma is instantly appealing to consumers and have a unique profile. Oats (Avena sativa L.) are important raw materials for food, animal […]
Why are oats and beta-glucan such ideal ingredients? When it comes to product development especially in snack bars, barley, oats and beta-glucan make ideal ingredients. […]
What is it ? Corn (or maize) as it is known is a grain. The corn or maize kernel is the fruit of the corn […]
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