Cooking with gluten-free grains: 17 recipes

Millet

What it is: This golden, beadlike, U.S.-grown grain tastes nutty and mildly sweet, is highly digestible and gluten free, and packs plenty of fiber, protein, minerals, and B vitamins. It’s also inexpensive, averaging 60–90 cents per pound.

Recipes:

Creamy Millet with Apples and Honey

Turkey-Spinach Burgers

Gluten-Free Orange-Banana Bread with Pecans

Veggie-Flax Burgers

Wild rice

What it is: The seed of a tall, aquatic North American grass that is low in fat and high in fiber, protein, and B vitamins.

Recipes:

Wild Rice Salad with Dried Cranberries

Quinoa and Wild Rice

Italian Stuffed Squash

Wild Rice Pilaf with Water Chestnuts and Pistachios

Buckwheat

What it is: Buckwheat, a whole protein, adds an unusual background flavor and unique texture to an array of dishes.

Recipes:

Spiced Apple, Buckwheat, and Oat Porridge

Buckwheat-Eggplant Sandwiches

Tuscan Kale Soup with Buckwheat

Quinoa

What it is:Often called a whole grain, quinoa is a gluten-free seed from the chard and rhubarb family. Golden is common, but you’ll also find red and black varieties. It’s wonderfully tasty and spectacularly healthy, boasting all nine essential amino acids for a complete protein.

Recipes:

Rio Grande Quinoa and Corn

Warm Quinoa and Roasted Vegetable Salad

Maple Pecan Quinoa

Grilled Chicken Breast with Citrus-Scented Quinoa

Quinoa Lettuce Wraps

Pink and Purple Quinoa