14 Best Grains to Use for Cooking - What are the Healthiest Grains?

Let's talk about 14 best grains for cooking!
Here are the types of grains you should use to make the best-tasting breads and recipes today.

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Today it's about what are the different types of grains that you can use to make delicious bread and muffins and food for your family at the dinner table.

Journey through the field and tempt your taste with these grains of value:

Amaranth
This poppy-seed sized grain, a botanical cousin to quinoa, has been a revered crop of the ancient Incas and Aztecs. It has a nutty and somewhat sweet flavor. It works best where a cohesive texture is desirable, as in spoon breads, casseroles, loaves, or hot cereals. Leftover cooked amaranth can be added in small quantities to muffins or quick breads.
Barley
Barley is a short, stubby kernel with a hard outer shell. Pearled barley has the outer layer removed. Barley flour makes excellent pie crusts and cookies. It also mixes well with rice flour. It is the whitest of the whole grain flours and has a mild taste. It has no gluten and cannot be used with yeast.
Buckwheat
Buckwheat is not related to wheat and is in the grass family. Buckwheat groats are most often used as the basis for kasha. The flour is stronger flavored than many other flours and most often used in pancakes, waffles, and quick breads.
Cornmeal
Made from corn and popcorn, cornmeal is used primarily in cornbread, polenta, and mush. Only use organic corn due to the high percentage of GMO corn grown.
Einkorn
Einkorn is the earliest form of cultivated wheat, allegedly found in the tombs of ancient Egypt. It is unique in flavor, nutritional benefits and genetic makeup. Where modern wheat has 42 chromosomes, Einkorn has only 14. Einkorn is about 50% higher in protein than modern wheat yet its gluten structure makes it tolerable by some people with wheat sensitivities.
Emmer wheat
Emmer is one of the three hulled wheats known in Italy as farro. Rich in fiber, protein, magnesium, and vitamins, emmer contributes to a complete protein diet when combined with legumes, making Emmer grains and pastas ideal for vegetarians (or for anyone simply looking for a plant-based high-protein food source).
Kamut
A relative of durum of wheat, kamut is Egyptian wheat. Kamut can sometimes be used in place of wheat for those with wheat allergies. It produces excellent breads, pastas, and other baked goods. It has a light, slightly-buttery flavor and a golden color.
Millet
Millet was a staple food in many countries before the use of rice. It has a high-quality protein and is rich in calcium, iron, and potassium. It is also very easy to digest.
Oats
Oats are an ideal cold-weather crop. They are second to amaranth and quinoa in protein, and rich in calcium, phosphorus, and iron. Since they have a slightly higher fat content, they produce a sense of warmness. Oat flour works well with cookies and pie crusts.
Pumpernickel
True pumpernickel is coarsely ground rye flour. Most commercial pumpernickel breads have a white flour base with added rye flour for color and flavor.
Quinoa

[tomaitoe]

You are such a wealth of knowledge! Thank you for your generosity. ❤

[chrisolivo]

Awesome video, quick and to the point

[phoeniciacloud]

I love that wheat 🌾 sitting next to you.

[shawngeoffrion]

On your video why modern food is killing us it says there is a free download for a better microbiome. I cant find where to download it. Where can I find this? Thank you for all you do.

[karenmartin]

Hi Annette I have watched so many of your YouTube videos and love them. Can you please lead me to the video where you talk about the wheat grains and what they represent. Also can you have croissants 🥐 on this diet? Many thanks. Karen 😊

[JJM-GodIsUpToSomething]

Should the grains be soaked before using them in the bread machine? Also, does anything special need to be done when making bread machine bread with freshly milled wheat berries?

[jessicarodgers]

Very interesting especially the oatmeal replacing a cup for flour in recipes, must try!

[lindamcneely]

Thank you for info about grains. I’m ready to get started. Ordered my Mockmill 100, but will return for a 200. Do you add a tomato base of some sort for your Mediterranean Pizza Sauce or use it alone since it has olive oil? Thank you! Linda

[bridgetparsons]

Interesting I will try get it from Amazon

[sharonmercy]

Can you tell me anything about sorghum? Thank you!😊 God bless you and your family!🙏

[minervabeans]

Such great information. I just purchased a Mockmill 100 and now looking for grains to mill. I must say this video was perfect timing. Would you be able to do a video on storage shelf life or share with me what you know? Thank you!

[Mindy]

I have been grinding my own wheat for a couple years but have not gotten brave enough to go past hard white wheat or soft white wheat.

[yesyeshua]

If you are making challah bread with your recipe using the kamut about how much water would you use for this recipe?

[lizhenselmeier]

Where do you buy these grains they are not ready available

[dianeconant]

How did you learn all these different grains how can work this So well

[caulinaleacock]

From the caribbean, would appreciate the names of grains in the video spell out.

[josh]

Consider keeping your religion out of your recipes. Thank you