This post is spun off from deep within another thread, so I thought I'd make it into a new thread as the information is pretty relevant to most of us.
I went through the information on
www.nutritiondata.com to try and find which crude GF grain profiles are closest to those that will kill/maim celiacs. I thought this information was pretty decent and seems to mirror some of our results. Keep in mind though that this is just the crude profile. There are all sorts of other subtleties that don't make it through. For example, while similar in profile millet doesn't taste a thing like rye.
Non-GF Grains
Grain: Carbs/Fats/Protein; Fullness Factor/ND Weighting; %RDA of Calcium/Iron;
Barley: 87/3/10; 2.9/3.3; 6/28
Wheat: 84/4/12; 2.2/3.4; 6/49
Rye: 81/6/13; 2.4/3.7; 6/25
Oats: 70/15/15; 2.2/3.5; 8/41
GF Grains
Sorghum: 89/8/3; 2.0/2.9; 5/47
Chestnuts: 89/4/7; 1.6/3.5; 1/4
Millet: 80/9/11; 2.0/3.1; 2/33
Teff: 80/6/14; 2.0/3.8; 35/82
Buckwheat: 79/8/13; 2.1/3.5; 3/21
Amaranth: 71/16/13; 2.0/3.9; 31/82
Quinoa: 70/15/15; 2.0/3.6; 8/43
Oats: 70/15/15; 2.2/3.5; 8/41
The numbers are definitely fudgy at best and miss a lot of the important micronutrients like FAN, but the crude profile indicates that for Beer production:
Wheat ~ Millet, Teff
Barley ~ Sorghum, Chestnuts
Rye ~ Buckwheat
Oats ~ GF Oats (duh), Quinoa, Amaranth
GF Grain Equivalents
Linear Mode
