Here's some extra info on all those ancient grains: Millet: the chief cereal grain for millions of people in India, Africa, China and Russia, it is gluten-free and low in phytic acid. It is high in silica making it good for our bones. Quinoa: a staple food in Peru, Ecuador and Bolivia it contains up to 20% protein, it is high in certain amino acids that are lacking in other grains. It contains iron, calcium phosphorus, B vitamins and E. Indians of the Andes made a gruel of quinoa specifically for nursing mothers. Amaranth: is a stunning plant that can be featured in flower gardens for its unusual showy magenta flower head and ornamental leaves with vivid varigations similar to coleus. The grain is gluten-free, high in protein and amino acids as well as iron, calcium, other nutrients and fiber. Sorghum: an important worldwide food crop it is used primarily for animal feed in the US and even considered a "noxious weed" in 19 states. Also gluten-free it has more protein than corn and is high in iron and zinc. Thanks for featuring these great grains in your blog/recipe this week! Thanks for the interesting info Lee! We're excited about all the possibilities using this flour! Tara@The Baker's Hotline

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