Gluten-free ancient grains: cereals, pseudocereals, and legumes: sustainable, nutritious, and health-promoting foods for the 21st Century

Gluten-Free Ancient Grains: Cereals, Pseudocereals and Legumes covers grains that are not related to wheat. This includes sorghum, the major millets - pearl, foxtail, proso and finger millet as well as teff, the major pseudocereals - quinoa, amaranth and buckwheat and emerging legume grains - lupin, cowpea, Bambara groundnut and marama beans. These are all characterized as gluten-free grains.

The book provides key information on the sustainable production of these grains. Ancient grains are characterized by their ability to produce a crop under harsh environmental conditions where the major cereals are not-sustainable or even fail. In order to meet growing food demand, and with water resources becoming scarce, this is a highly valuable quality. Chapters will review the major grains, analyzing their production and manufacture processes, as well as detailing their impact on long-term good health.

Of interest to many people and organizations in the food production chain Gluten-Free Ancient Grains will be of value to agricultural scientists, food company innovation and R&D managers, academic and food company nutritionists and dietitians as well as governmental and non-governmental health ministries and research institutes.

• Provides a comprehensive overview of non-wheat grains
• Reviews the manufacture and sustainable production of these grains, detailing their abilities to grow in harsh conditions
• Analyses the nutritional value of ancient grains and their health-promoting qualities