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Quinoa (kee-no-wah)grown in the Andean mountains of Bolivia and Peru, this gluten free pseudo-grain has a pleasant, nutty flavour and treasured for its balanced amino acid composition. It is great for bakery, breakfast cereal and bar applications. Amaranthanother South American grain, it is a tiny seed that is gluten free and high in protein. SpeltCultivated for over 8000 years, spelt is a close relative of wheat, though has been sheltered from modern seed breeding programs. Kamut® khoarsan wheatan ancient relative of durum wheat that was cultivated in the Fertile Crescent region of the Middle East. Kamut® wheat is generally regarded as safe to consume by wheat-allergy sufferers. Wild Riceactually a grass that grows in shallow lake waters. Wild rice is grown in northern Canadian lakes, primarily in the Prairies boreal forest. It is not planted, but harvested every fall. It is high in protein, low in fat and has an excellent earthy flavour. It can be eaten alone, or with other rice as a side dish or pilaf or bakery goods.