Cooking Gluten-Free Grains

🌾 A Guide to Cooking Gluten-Free Grains: Deliciously Simple, Nourishingly Versatile

Going gluten-free doesn’t mean giving up variety or flavor — it just means discovering a whole new world of grains that are naturally satisfying and incredibly good for you! For those who are gluten-sensitive or navigating food allergies, it can feel tricky to know what to eat beyond rice or quinoa. That’s where this guide comes in.

You’ll learn how to cook and enjoy an amazing variety of gluten-free grains — from millet, buckwheat, and amaranth to oats, quinoa, sorghum, polenta, rice, teff, and wild rice — each with its own texture, flavor, and nutrient profile. This easy-to-follow guide breaks down cooking ratios, timing, and pairing ideas so you can confidently bring new grains into your weekly routine.

Simple, wholesome, and endlessly versatile, these grains will help you keep your meals exciting, balanced, and 100% gluten-free — without ever feeling like you’re missing out. 🌿✨

Note: To cook teff: Use 1 part teff to 3 parts liquid ratio for a porridge-like consistency, or a 1 part teff to 1.5-2 parts liquid ratio for a side dish with a grittier, polenta-like texture. It cooks quickly, usually in 15 to 20 minutes on the stovetop.