date:May 28, 2013
Famed for their nutritional punch, ancient grains have boomed in recent years with grains like quinoa, teff and amaranth now relatively well known among consumers and increasingly used in baked goods, cereals and snacks.
Other less known grains include kniwa (a close relative of quinoa cultivated in the Andes), the high protein wheat variety emmer and a gluten-free wheat grain einkorn.
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