Wheat Allergies: Sources for Alternative Grains

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One of the best things about having this blog is the vast amount of information we learn from all of our great readers. We have recently been helping a reader “Andrea” try out some millet. Her family has a variety of allergies and she’s had problems finding a source that would work for her. In our communication back and forth, she gave us a great list of alternative grains and where she has been able to purchase them in bulk. We thought we’d share her info with you because we know that quite a few of our readers have expressed an interest in learning more about food storage and allergies. She has specific concerns with contamination due to other allergies as well, but this info is great!

We buy our buckwheat from the Birkett Mills, specifically Wolff’s Kasha,- a sister company whose supplies can be accessed from the same phone number. Wolff’s is the company that has #50 bags of grain and cereal. As of this morning the groats were $87.70 and the cream of buckwheat cereal was $97.40. Shipping is UPS and pricey, but you can make arrangements to pick up the grain in Penn Yan, NY if you are out there. Birkett Mills rotates their crop with peas so there is no risk of grain cross-contamination. Their phone number is 315-536-3311.

Sorghum: www.twinvalleymills.com Twin Valley only does sorghum, both flour and grain. They are very nice people and have been willing to work with us according to our needs- like splitting a case into half grain and half flour so we did not need to buy a case of each. They have product that ranges in size from 2.5# to 30#.

Teff: If you type in “The Teff Company” in a search engine you may find that you end up with a website advertising teff as grass feed for horses. That said, The Teff Company is where we buy our teff, but the website is www.teffco.com. This is where Bob’s Red Mill gets their teff, but if you buy it directly from the Teff Company there is no risk of cross-contamination as all they do is teff.

Rice: We are having difficulty finding this product near us right now, but we have luck with Lundberg Rice. They are an excellent company and they like to send out surveys and coupons if you register on their website.

Wild Rice: We have had success with Trader Joe’s Wild rice, though it is pricey- about $5/#. It works for us. Often people with a rice allergy can eat wild rice because botanically speaking it is an aquatic grain, but not rice (horray for botanical loopholes!).

Millet: I have had the most difficulty finding millet, but there is a company called Great River Organic Milling that offers gluten free millet flour. I just recieved a sample package from them to try. I do not know if it will be safe for us to use as it goes down the chute with corn starch. I have gone so far as to contact individual millet growers and extension offices in the dakotas and have gotten millet directly, but it is so often grown with corn and oats it gets contaminated at the combine, and besides, it is very often hulled in facilities that openly process corn, and hulling one’s own millet without getting the bits of hull in the grain is very nearly impossible. (The hull has a strong goiterogen, and though I don’t know if I spelled that right, I do know that it is bad for those with thyroid difficulties). I am fairly certain that I could get a 2000# tote of gluten free millet, but with all of the problems that would present it is hardly worth it.

We need your help!

We have asked Andrea if she would be willing to help us out with a few more articles on allergies and food storage and she is going to take a crack at it. We are so excited for her to help us out since we are definitely not experts on this subject.

Please let us know if there are any specific things you’d like to know more about and we will work with Andrea on covering these topics!

  • Mandy

    I’m new to all of this but am very interested. I’ve been researching for several weeks how to store food for our gluten free and dairy free home. I would like to know how to prepare these items- the materials I would need from beginning to end and recipes to use them that would be dairy and gluten free. I’ve looked at the pre-packaged products available and most contain both of our allergens. I’m just getting started (3 weeks in) and it can be overwhelming fast! Thanks for your website!

  • Linda

    A comment on the Buckwheat source that is rotated with peas… Peas and peanuts are in the same family and some peanut-allergic folks will also react to peas!! I originally started prepping because of my son’s life-threatening peanut allergy, and that most shelters opened for storm victims serve peanut butter.

  • Lisa

    Quinoa and millet are great sources of protein as well. But also coconut flour, potato flour, almond flour and amaranth flour.. These are all GF and WF.
    I grind most of my grains, except for : teff, amaranth, tapioca, potato and coconut. My grinder just can’t do teff and amaranth it is too small of a seed.
    Millet can be used in place of corn meal when you have corn allergies like we do. We make millet mush, millet bread, and use it for pizza crust sometimes as well. Simply rinse well under cold running water for 5 to 10 minutes to get the saponin off. Then toast in skillet. Let cool, then grind on which ever setting you prefer in your family grain mill. I do mine pretty fine.
    Quinoa is also a fabulous seed, but again, requires 5 to 10 minutes of rinsing under cold running water to rub off the saponin. You can cook quinoa like rice, or cook it in extra water like pasta. I also have cooked it in apple juice with cinnamon or chicken stock. It adds flavor. You can also cook the quinoa with orange juice, orange zest, cloves, cinnamon and then add some dried fruit .. makes a great breakfast.
    Being WF and GF, my daughter has found that you just can’t make a decent non sticky yeast bread. She sticks with muffins, as those usually come out pretty good even with GF/WF flours.
    She also eats the healthiest out of everyone in our family as she is also deathly allergic to corn. So no chips, no store bought sauces, and no restaurant eating. BUT, she loves veggies, fruit and meats. She has come up with some great marinades for meat as well.
    Don’t look at what you can’t eat, but look at everything you CAN eat!

  • JR

    One of my favorite Food Storage Items is Quinoa. As a grain/seed it is complete Protein, gluten free, and very very versatile! As a Vegetarian, it is for me a staple of my diet and I use it more freely than I do rice, breakfast lunch or dinner. Yum!

  • Ct daffodil

    I suggest Bobs Redmill products. They’re all natural and they have an amazing line of Gluten Free Stuff. I’m a fan of garbanzo flour….can you say instant hummus?! We have GF family members and they make bread with a blend of Bobs Redmill “flours” and it’s really tasty!

  • Clara

    I just came upon your website and this topic is a God-send. I am new to prepping and was recently diagnosed with gluten and diary allergies.

    This is SO helpful! Thank you!

  • HeatherM

    thanks for the helpful info! I think balance and variety in our diets are wise. It may SEEM a bit off topic, but some people who deal with gluten intolerance actually can eat bread made with natural yeast (and have even had it tested and approved by their doctor)…. not to mention many other health benefits like neutralizing phytic acid in wheat.The Art of Baking with Natural Yeast by Melissa Richardson is a great book. Plus, for all of us who love our food storage – I have my “lifetime” supply of yeast because of my start and can share it without loosing any! it’s worth checking out.

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