Cereal Grains Prepared Thirteen Different Ways – Part I

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Bread has been an important factor in the human diet since the earliest times. Bread also appears in many idioms and sayings, and bread exists in most cultures in various forms. The importance of flour as the crucial ingredient in making bread is obvious, and it isn’t limited to bread. Today we examine the usual and unusual uses of cereal grains.

Last week we opened the topic of Cereal Grains with rice. This time we confine ourselves to those with gluten – Wheat, Oats, Barley and Rye. The next week we will close with gluten free grains.

Oats in this category are gluten grains because these are a little complicated. Only under certain compliance of rules can they be labeled as gluten free. Oats contain a similar protein as other gluten grains which is called Avenin and can cause intolerance to those who suffer from Celiac Disease. 

Bread (Wheat bread, rye bread…)


Cakes

Barley risotto and similar czech dish called Kuba

Barley risotto


Mushroom Kuba

Tabbouleh (from bulgur made from durum wheat)

Pasta


Seitan (wheat gluten “meat”)

Muesli bars


Oatmeal porridge


Oatmeal cookies


Sprouted grains


Upma (made from semolina)

Rye flour pancakes 

Read also our articles about eggspotatoesmilk and rice.

Photos: Shutterstock

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