Guide to Naturally Gluten-Free Whole Grains - CulinArt Group

Eat Well Blog

Guide to Naturally Gluten-Free Whole Grains

During National Nutrition Month, we are focusing on the importance of eating whole grains. Grains provide many nutrients that are vital for the health and maintenance of our bodies. However, there are many people who can’t properly digest gluten who must choose their whole grains carefully. But, did you know that most whole grains are naturally gluten-free? Whole grains are packed with fiber and other nutrients that help meet dietary needs, so fitting them into a gluten-free diet is important to ensure balanced nutrition!

Check out these naturally gluten-free whole grains options below:

Amaranth: Amaranth has a peppery taste with a pleasantly sweet, grassy aroma. It pairs well with squash, corn, sesame, cinnamon, vanilla, and chocolate. To cook amaranth, combine one cup of dried grain with 2 cups of liquid. Bring to a boil then simmer for 15 to 20 minutes yielding 2.5 cups of cooked grain. Amaranth that has been cooked and chilled can be used in place of cornstarch as a thickening agent in soups, jellies, or sauces!

Buckwheat: Buckwheat is robust and earthy, pairing well with dried fruit, dark spices, beets, walnuts, and hazelnuts. To cook buckwheat, add one cup of dried grain with 2 cups of liquid. Bring to a boil, then simmer for 20 minutes. This will yield 4 cups of cooked grain. Buckwheat can be used in place of other carbohydrates such as rice, couscous, potatoes, or pasta.

Corn: Corn brings a sweet taste to any dish, it pairs well with chilies, berries, aromatic spices, tomatoes, peppers, cumin, and beans. Corn can be boiled, grilled, or roasted. It can be eaten right off the cob, or added to a salad, soup, or casserole. To cook whole cornmeal such as polenta or whole grits, add one cup of cornmeal with 4 cups of liquid. Bring to a boil, then simmer for 25-35 minutes. This will yield 2.5 cups of cooked grain.

Millet: Millets are warm and buttery, pairing well with mushrooms, herbs, warm spices, scallions, and squash. They are cooked with varying amount of liquid to achieve different textures—from fluffy and light, to mashable and creamy. Start with 2.5 cups of liquid to 1 cup of grain. Bring the grains and liquid to boil, then simmer for 20-30 minutes. For a creamier texture, start with more water.

Oats: Oats have a sweet, toasty aroma and pair well with cinnamon, dried and fresh fruit, coffee and coconut, as well as thyme, mushrooms, and walnuts. To cook steel cut oats, bring 4 cups of liquid to a boil. Add one cup of oats and simmer for 30 minutes. This will yield 3 cups of cooked grain. Although oats are naturally gluten-free, many brands of oats may contain trace amounts of gluten. Be sure to look for oats labeled as certified gluten-free!

Quinoa: Quinoa is incredibly versatile and pairs well with almost anything you can find in your pantry! It has a firm chew when chilled, making it great for both warm and cold grain salads. Be sure to check the package of your quinoa to see if it is already pre-rinsed. If not, be sure to rinse well before cooking to ensure the bitter coating has been washed away. To cook quinoa, cook one cup of dried grain with 2 cups of liquid. Bring to a boil then simmer for 12 to 15 minutes yielding 3 cups of cooked grain.

Brown Rice: Brown rice has a neutral, toasty flavor that accentuates other flavors and pairs well with just about everything! Brown rice is great as a base in curries, stir fries, risottos, and rice pudding. To cook brown rice, add one cup of dry rice with 2.5 cups of liquid, bring to a boil and simmer for 25-45 minutes. This will expand to 3 cups of cooked grain.

Try out some of these gluten-free whole grains and share with us how you incorporated them into your meals!

  • 0
  • March 17, 2021

SUBSCRIBE TO THE CULINART EAT WELL BLOG

What our clients are saying

“We were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

“I just wanted to express my thanks and give two thumbs up for the updates to our lunch menu. My selections have been quite tasty—corned beef Reuben, jambalaya—and I appreciate that, too! I am looking forward to trying some new items in the coming weeks. Keep up the good work!”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“We appreciate the excellent service that is a hallmark of the Chadwick Culinart team. You all are such professionals - and you always deliver your service in such a pleasant manner! Thank you for everything you do to help make the Village events successful. We greatly appreciate your talents, efforts, and kindness.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“Dear Chef Anthony: Hi! It’s the kids from Room 223 [and their teacher, Mrs. Smith]. We thank you for providing us with such great snacks and lunches! We know how hard you and your staff work. We have been talking as a class and we came up with some of our favorite snacks. We really love the brownies, chocolate chip cookies, and Scooby snacks. The soft pretzel bits are really good, too. Thank you again! ”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“I wanted to recognize the individuals at the Valley Forge Site Café who have been supporting us throughout the COVID-19 Pandemic.  I have been onsite at least a few days every week since June 2020 and I noticed that the team continued to provide quality and timely service for breakfast and lunch.  They effectively packaged the food to maintain CDC guidelines. Thank you!  ”

“I wanted to let you know that for this entire school year I have been so well fed! I LOVE LOVE LOVE LOVE all the diversity of salad choices we have each day and the amazing entrees.  My favorites are the carnitas, chili, curry, and cajun chicken days.  I am so grateful for all the care that goes into the food because I know I do not eat enough vegetables or balanced meals without you and your crew's work.  Thank you so much!  You take such great care of us!!”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

Connect With Us

Want to find out what CulinArt can offer you? Connect with us today
to understand how our solutions can accommodate your unique needs.

Connect
X

Connect With Us

    I am a*


    Submit