Submitted by existential1 in Food

I've been trying to minimize wheat in an attempt to diversify. So i get wheat in seitan I make, but have been making barley grits for breakfast and millet, couscous, or corn in other meals.

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Highway wrote

Oats are for winners.

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existential1 OP wrote

I read this as whiners the first time and i cant unthink it. Love me some oatmeal. The co-op near me has organic oats in bulk for cheaper than regular ones elsewhere.

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86944 wrote

Besides wheat, rice. And while potatoes aren't grains they mostly fill the same dietary niche and I can't recommend them enough. Potatoes are wonder food!

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metocin wrote

Hell yeah I love sweet potatoes. Cubed up, tossed in some oil, salt+pep and a little curry powder and they are amazing.

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86944 wrote

I was mostly talking about regular potatoes, but sweet potatoes are nice too. I just feel they don't offer any advantage nutritionally unless you're short on vitamin A.

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Majrelende wrote

Mostly rice and oats, but wheat is common too. Last year, I was eating more barley, too.

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lastfutures wrote

Mostly just rice. Quinoa or couscous sometimes but they are very boring.

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Basil wrote

Definitely wheat and oats. Wheat is mostly just cereal and sliced bread, Oats are oatmilk, if that counts.

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lautreamont wrote (edited )

Buckwheat, quinoa and oats. Healthiest of all, and no gluten.

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existential1 OP wrote

I've never tried buckwheat. I know ppl do pancakes with it. How do you use it?

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lautreamont wrote (edited )

You can use the whole grains as a staple food, like as replacement for semolina or rice. There's neat ways to fry or roast it, like with tamari and a bit of oil.

The ground version is my favorite for pancakes. It's an old rural tradition, as it's easy to make, cheap, and fills you up with good nutriments and energy in the morning. Basically you just mix with enough water and a pinch of salt, then cook it DRY in an iron skillet (preferably) on high heat, without cooking oil. Buckwheat is very fatty in itself, so the pancakes will cook weird if you add oil.

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moonlune wrote

I've been trying to minimize wheat in an attempt too diversify.

Why? Taste or health?

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existential1 OP wrote

Health i reckon. Just don't like how colonial culinary habits take over the world and make less diversity in diet in some places. Also love the fact that millet is considered bird food so its cheaper than everything else in the bulk section at my store.

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bloodrose wrote

So many. I love millet. It tastes so sweet. There was a mix I used to be able to buy that was quinoa, millet and puffed amaranth. That was the best mix ever. I madea breakfast cereal by heating that with almond milk and blueberries and then when it was cooked adding maple syrup and a few sprinkles for color. My favorite rice is three ladies has a jasmine rice mix of red and brown jasmine rice. I love wild rice and brown rice.

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existential1 OP wrote

Puffed amaranth sounds interesting. Never tried it all. I'm gonna look for some. Do you use it anything besides cereal? And i'm guessing you mean cereal like porridge.

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ziq wrote (edited )

I'm back to just eating fruit and salad but the only grains I was eating were quinoa and wheat noodles.

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Tequila_Wolf wrote

In terms of grains if I'm doing ok I try to only eat wheat bran or oats (in one daily meal to even out my amino acid intake), but I eat other people's food often enough that other forms of wheat make it into my food maybe four times a week.

Mostly I try to get protein from beans and nuts though, and I do get from mussels too.

afaik couscous is just wheat same as pasta.

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nbdy wrote

whichever one they use for grain alcohol

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existential1 OP wrote

Depends on the alcohol! Could be rice, corn, wheat, barley, or hops.

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Bezotcovschina wrote

Mainly rice and wheat. Much more rarely - buckwheat and oats.

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