Easy Eats - March/April 2012

Modern wheat is not the product of genetic modification, but of techniques that are far worse, such as extensive hybridizations (crossing two strains repeatedly to winnow out certain genetic qualities), crossing wheat with non-wheat grasses to introduce altogether new genes and using techniques like chemical, gamma ray and high-dose X-ray irradiation of wheat seeds and embryos to induce mutations.

Among the many changes introduced into the modern, high-yield, semi-dwarf strains of wheat that now dominate the wheat market is both a higher gluten protein content as well as marked changes in the amino acid structure of the glutens.

AMARANTH A great source of protein and calcium, tiny amaranth grains give off a grassy aroma and an earthy flavor.

BUCKWHEAT Available in forms like groats, kasha (roasted groats), flour and soba noodles, it has a toasty oat-like aroma and a strong, hearty taste.

These gluten-free grains are good for you because they lack the blood sugar-raising potential or intestinally disruptive lectin of wheat.

MILLET Millet smells mild and sweet, almost buttery with a fairly neutral, almost sweet flavor. Try millet flour as a high-protein component in baking.