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Wholegrains (A-Z) | |
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A Tiny, High Protein Cereal
The tiny seeds of the amaranth plant, are highly nutritious; full of complete protein and dietary fibre. They are also safe for the gluten intolerant.
USES: Add to stews, soups and breakfast.  | A Multi-talented & Hearty Grain
Barley is a popular cereal crop used to make breads, biscuits, breakfast cereals, drinks and sugar. If you are sensitive to gluten, it is suggested that barley is avoided.
USES: Makes bread, biscuits, drinks & add to stews and soups. |
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A Very Diverse Cereal
Buckwheat is a gluten free cereal which is saluted by many a coeliac. It is not related to wheat but acts very similarly.
USES: Makes porridge, cereal puffs, flour & pasta. Add to stews and casseroles too. | Corn/Maize Products
Corn is a gluten free grain which can be ground, flaked and popped.
USES: Breakfast Cereals, popcorn and flours such as Polenta, Semolina and Cornflour (to thicken sauces). |
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The Egyptian Wheat Grain
Kamut is a type of wheat that has interesting nutritional properties and is very high in protein. Kamut has a deep nutty flavour. USES: Kamut makes delicious breads and biscuits. | Slightly Sweet, Crumbly Grain
Millet is ideal for making cakes and sweet dishes due to is natural flavours. It's better in flavour once it's cooked and is again safe to eat for the gluten intolerant.
USES: Can be flaked or puffed into breakfast cereals and used in porridge, used in cake, bread and biscuit recipes. |
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Jumbo Oats, Rolled Oats, Oat Bran, Oatmeal...
Oats are well known for their ability to release energy slowly. They also provide you with a good source of dietary fibre, vitamins and essential fatty acids. They have a distinct flavour and are an excellent staple food.
USES: Porridge, muesli, cakes, breads, also add to casseroles/stews and sausage fillings. | A Versatile Little Grain
Quinoa is a lesser known cereal in the UK but has been grown for thousands of years. It has many uses and is a good source of protein & dietary fibre. It is safe for coeliacs to eat.
USES: Use as a gluten free alternative to cous cous or instead of rice. Can also be added to soups, stews, used as a stuffing base. Ideal for flaking or puffing into muesli. |
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A Global Staple Food
Rice is used worldwide in so many types of cuisine. It's nature allows it to be made into various forms (such as flour and syrup) to create various outcomes (such as bread and pasta) as well as being enjoyed simply boiled whole. Rice is gluten free. | A High Fibre Cereal
The Rye cereal grain is similar to wheat and barley. It has a richer flavour and is a good source of fibre. It is not suitable for the gluten intolerant. USES:Rye can be eaten whole for breakfast (like porridge) or ground into flour. |
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A Nutritious Member of the Wheat Family
Spelt is making a return as a popular staple food. It is easier on the digestion compared to wheat and has a deeper nutty flavour.
USES: Spelt can be applied in the same way as wheat. Used in breakfast cereals and flours. | High Fibre, Slightly Sweet Grains
Wheat and Wheatgerm contain lots of beneficial nutrients such as vitamin E, folic acid, minerals, essential fatty acids and protein. It can be added to cake & bread recipes and can be made into breakfast cereals. Wheatgerm is not suitable for those intolerant to gluten & wheat. |
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Cereal Products | |
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A Large Choice of Wholegrain Flakes, Puffs, Muesli & Porridge
Start your day the healthy way with our wide selection of breakfast treats. All of our cereals contain no artificial ingredients or unnecessary additives. | Interesting & Inspiring Flours for Baking and Cooking.
At Healthy Supplies, we hope to have provided you with a large range of exciting and useful flours for both sweet and savoury cooking and baking. Most of these flours are gluten free too! |
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Bran is a high-fibre food. It consists of the husks of a grain (such as oats or wheat), and is actually quite nutrient-rich, containing protein, vitamins and minerals as well as fibre. | A Whole Variety of Crispbreads, Crackers & Rice Cakes
Made from the wholegrains above. |
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Related Subjects | |
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Many special diets lack fibre.
Soluble & Insoluble fibre is important for your digestion and bowel movements. Sometime people on a weight loss programme or eating gluten free food, might miss out on important fibre intake. | Rolled, Powdered, Whole...A range of other wholegrains, including rolled oats and rye flakes. |
