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Old 03-16-2010, 08:58 PM   #1
aggieotis
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Default GF Grain Equivalents

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

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Last edited by aggieotis; 03-16-2010 at 09:14 PM. Reason: Used the wrong type of wheat in original post, brewers use Hard White Wheat, updated values and results accordingly.
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Old 03-16-2010, 09:18 PM   #2
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Originally Posted by aggieotis View Post
Barley ~ Sorghum, Chestnuts
That one is interesting. Sorghum tastes very little like Barley, but has the correct enzymes. Chestnuts apparently taste a lot like it, and lack the enzymes...
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Old 03-17-2010, 01:53 AM   #3
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Originally Posted by dkershner View Post
That one is interesting. Sorghum tastes very little like Barley, but has the correct enzymes. Chestnuts apparently taste a lot like it, and lack the enzymes...
Wait, are you suggesting...

A mix?
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Old 03-22-2010, 08:25 PM   #4
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Originally Posted by dorklord View Post
Wait, are you suggesting...

A mix?
A mix of chesnuts and sorghum works great. I've found if I make a chestnut beer with corn sugar and a touch of sorghum it really improves the quality.

This was a great post by the way. I happened upon the chestnut / barley numbers 6 months ago and that's why I experimented with them. Pretty cool field we're playing in.
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Old 03-23-2010, 03:51 AM   #5
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Originally Posted by mattinboston View Post
A mix of chesnuts and sorghum works great. I've found if I make a chestnut beer with corn sugar and a touch of sorghum it really improves the quality.

This was a great post by the way. I happened upon the chestnut / barley numbers 6 months ago and that's why I experimented with them. Pretty cool field we're playing in.
Wow, this is great stuff! Nice work! Hadn't put together the chestnut component before. Can't wait to work it into the next batch.

Matt, I totally agree, this is a very cool field we're working. Enormous upside beyond just the strictly GF community... the rest just don't know it yet... :
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Old 11-21-2013, 04:29 AM   #6
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Enormous upside beyond just the strictly GF community... the rest just don't know it yet... :
Curious to know the upside. Thanks.
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