These five wholesome grains are less traditional in American cuisine but they’re making a comeback. And, they’re all G-Free!

Quinoa

This high protein grain is ideal for vegetarians and vegans as it contains a full complement of amino acids.

Amaranth

Amaranth is a grain cultivated in tropical cultures. Like quinoa, it is a high protein grain. It’s also rich in Vitamin A, C and Folate.

Check out these delicious g-free egg muffins!

Teff

Teff is the grain used to make the traditional Ethiopian bread injera. It’s high in protein, calcium, and many other essential minerals.

Millet

Millet thrives in arid climates and is commonly eaten as a porridge in Russia, Germany, and China.

Buckwheat

Despite its name, buckwheat is technically a seed. It makes a great porridge or it’s delicious as noodles, also known as soba.

What’s your favorite g-free grain? Share your top pick in the comments below.

Photo Credits: Flickr / Cheeseslave, Flickr / Steven Jackson Photography, Flickr / Orphanjones, Flickr / Avlxyz, Purcellmountainfarms.com