Ancient Grains

A Note From Annie Jefferson

From the more commonly recognized barley, spelt and farro, to the lesser known Kamut, teff and sorghum, ancient grains are a grouping of grains and cereals that date back to prehistoric times and have managed to remain relatively whole and untouched by the modern food industry, especially in comparison to certain other wheat and corn varieties. Ancient grains have been making the rounds in recent years – showing up in supermarkets,recipes and pantries - and for good reason. Not only are they less processed than their modern peers, they’re also naturally free of or low in gluten, which appeals to a rapidly expanding gluten-sensitive cohort. Even more enchanting are some of the stories that accompany these grains, like the idea that you can work Kamut, a grain found in King Tutankhamen’s tomb, into your next lunchtime salad. From soups and salads, to cakes, cookies, even popcorn, this feed is an ode to the ancient grain!
Change view Farm View List View

Feed editor

Annie Jefferson


Los Angeles / St. Helena, CA

Food researcher, writer & recipe developer - uncovering recipe by recipe the stories behind the food we eat.

Website FOLLOW
Rate this feed
( 0 )