Sorghum and
other ancient grains help to alleviate some of the challenges manufacturers face in producing gluten - free breads.
Over millennia, wheat replaced spelt and
other ancient grains as it was cultivated to produce higher yield and free - threshing kernels (to allow the grain to separate easily from the chaff during harvest).
«We'll continue to grow products that are made with quinoa or
other ancient grains,» he says.
The flours you're using: are they largely brown rice or
other ancient grains?
Spelt and
other ancient grains are still enjoyed in some parts of the world and have been popularized in the U.S. as a health food.
High - quality grains such as quinoa and
other ancient grains, fresh sprouts, and fresh fruit will do these birds well.