Nonwheat

Nonwheat is a broad category that includes cereal grains and pseudo-cereals not produced by the wheat genus Triticum. It covers a diverse set of crops used for food and other purposes, such as rice, maize (corn), millet, sorghum, barley, rye, buckwheat, quinoa, amaranth, teff, and oats. The category is often considered in the context of gluten-free diets, crop diversification, and food labeling.

Gluten status: Most nonwheat grains are naturally gluten-free, though barley and rye contain gluten. Oats are inherently gluten-free but may be contaminated with gluten during processing; certified gluten-free oats are available. The gluten-free status of any product depends on processing and formulation.

Applications and nutrition: Nonwheat grains are milled into flours and meals, cooked as whole grains, or processed into starches or syrups. Nutritional profiles vary: quinoa and amaranth are relatively high in protein; millet and sorghum provide fiber and minerals; rice and maize supply energy-dense carbohydrates. Their flavors range from mild to nutty and earthy.

Agriculture and economy: Globally, rice and maize are the most widely grown nonwheat crops, followed by sorghum, millet, and the faster-growing grains such as quinoa and teff in specific regions. Nonwheat crops are important for food security, cultural cuisines, and crop diversification, and they complement wheat-based systems in many farming regions.