Grain Forms Category

This is the made from the outer husk of the grain, and it's a rich source of fiber. There are two types of fiber: insoluble fiber, which passes right through us undigested, and soluble fiber, which is digested by friendly bacteria in our intestines. Insoluble fiber is found in wheat bran and corn bran, and it's good for flushing out the intestines. Soluble fiber, found in oat bran, makes you feel full, so it's good for dieters

These are grains that are steamed, rolled, and flaked. They can be cooked briefly to make a hot cereal, sprinkled on casseroles, or added to granola mixes, cookies, or soups.

Flours are made from grains or nuts that are finely ground to a powdery consistency. They're used to make breads and other baked goods, but they also serve to thicken stews and sauces and to coat foods about to be fried.

This is the exceptionally nutritious embryo found within the grain kernel. It contains oil, so it has a relatively short shelf life. Many cooks store small jars of it in the refrigerator, and use small amounts of it to fortify breads and cereals.

To get information about different forms and varieties of grains, click here. If you're looking to avoid gluten, consider a gluten-free grain, like amaranth, buckwheat, corn, quinoa, rice, and teff.

These are grains that have been cut into smaller pieces so they cook faster.

These are whole grains that are ground until they have the consistency of sand. They're then used to make hot cereals and breads. Stone-ground meal is ground between stones, giving it a grittier consistency.

These are more processed than whole grains. This makes them less nutritious but they cook up faster and have a more tender texture.

These are grains that are either unprocessed or stripped only of their tough outer hulls. By themselves, whole grains are bland, so it's best to combine them with more assertive ingredients. It also helps to toast the grains before cooking them--this boosts their flavor and speeds up the cooking a bit.