Gluten free grains are real nutritional treasures. They are important sources of carbohydrates, protein, fibre, vitamins and minerals, making them key ingredients in any healthy diet. They are also wonderfully versatile to cook with and bring a unique flavour to whatever dish they’re used in. It is these qualities that make gluten free grains vital components of Schär’s products. However, we don’t use just any gluten free grains. Instead, we work closely with farmers and invest in research and development (R&D) in order to guarantee our foods are made with the highest quality raw ingredients. 

Read on to discover which gluten free grains and raw ingredients we use, what their health benefits are and how we secure the best quality fresh produce.

What is a gluten free grain?

A grain is the seed of a cereal or pseudocereal crop. Gluten is the name given to a family of proteins found in wheat, barley, rye and triticale grains, among others. Therefore, a gluten free grain is any cereal or pseudocereal crop seed that does not contain gluten. 

Almost all gluten free grains are ancient grains (although be careful: not all ancient grains are gluten free grains). This means that for millennia they have remained largely unchanged by selective breeding practices or hybridisation. 

Gluten free grains list

Many grains are naturally gluten free. Here’s a list of our favourites, along with their nutritional benefits.

Maize 

Originally from Mexico, maize is the world’s most popular gluten free grain, used in everything from breads to soups. 

  • Nutritional benefits: Maize is a good source of B vitamins, minerals and carotenoids.

Rice 

This native Asian grain is the second most consumed gluten free grain worldwide. There are many different varieties, with brown and wild rice among the most nutritious. 

  • Nutritional benefits: Rice is a prime source of energy, being one of the most carbohydrate-rich gluten free grains.  

Oats 

Another popular grain globally, the delicious taste of oats mean they are well suited to sweet and savoury dishes alike. 

  • Nutritional benefits: Oats are rich in protein and soluble finre. They are also  a good source of vitamins andminerals, includingas calcium and magnesium, alongside trace elements such as silicon and potassium.

Amaranth 

Once a favourite of the Aztecs, Incas and Mayas, this ancient grain has a nutty taste and a whole host of nutrients. 

  • Nutritional benefits: Amaranth is a true super grain thanks to particularly high levels of magnesium, phosphorous, fibre, B vitamins, protein, calcium, vitamin C and iron. 

Millet 

Millet is one of the oldest domesticated cereals. It is highly versatile and nutritious, and packs a delicious flavour. 

Nutritional benefits: This ancient grain is high in B vitamins (including folic acid), iron and magnesium.

Buckwheat 

Despite its name, this ancient grain is naturally gluten free. It brings a nutty, rustic flavour and is most popular in Eastern Europe and Central Asia. 

  • Nutritional benefits: Buckwheat is absolutely bursting with B vitamins (particularly folic acid), fatty acids, minerals (especially magnesium) and trace elements. It is also a good source of amino acids, most notably lysine.

Quinoa 

This ancient South American grain has skyrocketed in popularity in recent years thanks to its status as a super food. The Food and Agriculture Organization of the United Nations (FAO) has named it a food of the future due to its “various nutritional properties and adaptation to climate change”. 

  • Nutritional benefits: Quinoa contains all 9 essential amino acids, making it the grain with the highest quality source of protein. 

Sorghum 

Also known as milo, this ancient grain is the third most consumed gluten free grain worldwide, and was already being consumed in India 4,000 years ago. 

  • Nutritonal benefits: Sorghum is high in fibre and high quality vegetable protein. It also provides substantial amounts of iron, phosphorus, B vitamins, copper, manganese and silicon.

Teff 

Teff is a tiny but powerful ancient grain. It has a sweet taste that works well with a variety of foods. 

  • Nutritional benefits: Teff is a nutritious all-rounder and is the leading grain for calcium and iron content.  

Chia 

Chia is a pseudocereal seed that was a staple for the Aztecs. It is incredibly versatile and can be eaten cooked or raw. 

  • Nutritional benefits: This ancient grain is extremely rich in omega 3 fats and antioxidants.

Other gluten free raw ingredients  

Alongside gluten free grains, we use a series of other naturally gluten free raw ingredients to give our products an additional layer of nutrients and flavours:  

Chestnuts 

Chestnuts have been used as a wheat substitute for centuries, infusing any dish they’re in with a hearty, nutty flavour. 

  • Nutritional benefits: Lower in fat than other nuts, chestnuts are a good source of high quality protein, fibre, calcium, potassium, iron, vitamin C and vitamin E. They are also low in sodium. 

Lentils 

Lentils are highly nutritious legumes that come in numerous types and variants. They have a rich earthy flavour and are a staple of cuisines all over the world.  

  • Nutritional benefits: Lentils are rich in protein, fibre, iron, manganese, potassium, copper, phosphorus, and zinc, and to a lesser extent, selenium and calcium. They also provide folic acid, as well as vitamins A, B1, B2, B3, B5, B6 and B12, choline, vitamin C, vitamin K and vitamin E. 

Linseed 

Also known as flax (seed), linseed is an ancient crop that has recently been promoted to super food because of its nutrient-rich content. 

  • Nutritional benefits: One tablespoon of linseed is enough to get all the omega 3 fats we need.. Linseed is also a good source of fibre, thiamine and manganese. 

Pumpkin seeds 

Loaded with heart-friendly nutrients, pumpkin seeds are great for enriching breads and salads. 

  • Nutritional benefits: These seeds are a good source of unsaturated fats, potassium, magnesium and zinc. 

Sunflower seeds 

With their mild nutty flavour, these versatile seeds add a burst of goodness to any meal or snack. 

  • Nutritional benefits: Sunflower seeds are especially rich in healthy fats, vitamin E (an important antioxidant), copper, manganese and selenium. 

Sweet Lupins 

Previously enjoyed by Egyptian Pharaohs, these legumes are powerhouses of goodness.  

  • Nutritonal benefits: Sweet lupins are  rich in protein, fibre, antioxidants, potassium and iron. 

Our farmers: the heroes of the gluten free fields 

To guarantee that only the best quality gluten free grains and raw ingredients go into Schär products, we work closely with dedicated farmers who share our passion for premium produce. Together we ensure compliance with stringent quality requirements and sustainable cultivation practices. 

Our R&D team supports the work of our farmers by collaborating with chemists, agronomists and nutritionists to identify the optimum soil and climate conditions for our raw ingredients and to research innovative methods for cultivating them. 

Research focus: gluten free power grains 

However, securing top quality raw ingredients isn’t enough; we want to make sure we are using the essential nutrients of our grains in the best possible way. That is why we have a team of Nutrition Service Experts and a Scientific Committee who work with our R&D team to determine the best combinations of gluten free grains and raw ingredients, allowing our products deliver optimum levels of goodness with the finest possible taste.  

So there you have it: all the information you need on gluten free grains and Schär’s commitment to guaranteeing top quality raw ingredients. 

 

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What is gluten?

Gluten is a natural protein occurring in wheat and related types of cereals. This means that it is also contained in any food made with cereals containing gluten.
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