Volume 115 | May 2019
"Gluten Free" Doesn't Mean "Grain Free"
Gluten is a protein found naturally in wheat, barley, and rye, which helps dough stretch and bread rise. Only a small percentage of people need to avoid gluten for medical reasons (such as celiac disease). While some people may use going "gluten-free" as an excuse to restrict grain foods, the trend toward gluten-free cuisine has introduced consumers to a wide world of whole grains beyond the handful of ingredients (like whole wheat) that they were already familiar with. Whole grains like quinoa, amaranth, millet, buckwheat, sorghum, and teff have started appearing on grocery store shelves and in more and more cookbooks.

With May being Celiac Disease Awareness Month, it's the perfect time to become acquainted with all of the delicious, naturally gluten-free options available. After all, gluten free doesn't mean grain free! Learn more with the links below, and be sure to check out the gluten-free recipes at the bottom of this issue.
Happy Mediterranean Diet Month!
In celebration of International Mediterranean Diet Month in May, we've released a NEW 4-week menu plan book, Make Each Day Mediterranean . Whole grain recipes appear throughout, such as:
  • Whole Grain Spaghetti with Arugula Walnut Pesto
  • Mediterranean Salad with Radishes, Chickpeas, and Farro
  • Whole Grain Panzanella Salad with Tomatoes and Olives
  • and many more!
USDA's Surprising Change to Whole Grain Rich Criteria
The USDA FNS released a recent memo with updates to whole grain-rich crediting in their Child Nutrition Programs, which makes new – and rather confusing – allowances for ingredients like refined corn flour and refined cornmeal, sending mixed signals to foodservice providers and manufacturers about how to formulate and serve whole grain products.
Phytates: Friend or Foe?
Phytates are bioactive compounds that are found naturally in grains, beans, and other plant foods. Sometimes referred to as “anti-nutrients,” studies show that phytates may actually have health protective effects.
Whole Grains Essential to a Sustainable, Healthy Diet
In the groundbreaking EAT-Lancet Report, a commission of distinguished scientists from different fields set out to examine the components of a healthy diet and the link between diet and environmental health. The researchers recommend a mostly plant-based diet, including about 8 ounces of whole grain foods per day, providing 32% of daily calories.
Gluten-Free Whole Grain Recipes
Amaranth, May’s Whole Grain of the Month , has a peppery flavor that perks up this Aztec inspired, spiced cocoa porridge.

An Oldways Whole Grains Council recipe
This hearty grain salad, made with quinoa instead of the more traditional bulgur, provides a great way to use up a bunch of parsley. Play with the recipe, adding diced cucumber, diced celery, chopped scallions, or chopped olives. And experiment with black, red, or tri-color quinoa.

An Oldways Whole Grains Council recipe
This recipe is a sweet way to fit two African heritage ingredients into your morning: millet and plantain. The recipe author suggests serving these delectable pancakes with a mix of one part honey to one part apple cider vinegar in place of maple syrup.

Recipe courtesy of Tiffany Davis

Kelly Toups, MLA, RD, LDN 
Director of Nutrition

Caroline Sluyter
Whole Grains Council Program Director

Abby Clement
Whole Grain Stamp Program Manager