We have several people that are Glycogen intolerant / sensitive and we have some people who are also gluten intolerant.
So gluten-free grains are:
corn, millet, sorghum, quinoa, oats, amaranth, teff, buckwheat, rice, and wild rice
Low GI grains are:
oats, rye, barley, quinoa, amaranth, buckwheat, bulgur wheat, black rice, some wild rice varieties, millet, sorghum
So the common grains are:
Millet
Sorghum
Quinoa
Oats
Buckwheat
Wild rice
Amaranth
I can get Malted Sorghum, but where can I get decent quantities of malted millet and oats?
Or am I restricted to using unmalted grain and dumping amylase enzymes?
So gluten-free grains are:
corn, millet, sorghum, quinoa, oats, amaranth, teff, buckwheat, rice, and wild rice
Low GI grains are:
oats, rye, barley, quinoa, amaranth, buckwheat, bulgur wheat, black rice, some wild rice varieties, millet, sorghum
So the common grains are:
Millet
Sorghum
Quinoa
Oats
Buckwheat
Wild rice
Amaranth
I can get Malted Sorghum, but where can I get decent quantities of malted millet and oats?
Or am I restricted to using unmalted grain and dumping amylase enzymes?
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