KANSAS CITY — Consumers seek out baked goods made with alternative grains for many reasons. Some are interested in exploring different flavors and textures while others welcome the extra nutrition. Those with celiac disease or gluten intolerance appreciate gluten-free grains, and many embrace their healthy halo for people and the planet.
“Shoppers are increasingly seeking out healthier options that are better for their families and for the planet,” said Zoe Colon, senior analyst, client insights, SPINS, a wellness-focused data company and natural products industry advocate. “They are seeking out products with maximum nutritional value and quality ingredients.”
Some of the most popular alternative grains are not grains at all.
“The term ‘alternative grains’ is a bit misleading,” said Sean Liu, research leader, Functional Foods Research Center Unit of the US Department of Agriculture’s Agricultural Research Center. “Alternative grains are foods that can replace any of the three major grains: wheat, corn and rice. These substitutes don’t have to be grains themselves; they can be legumes and seeds as well.”
Ancient and sustainable grains
In general, grains are considered a nutrient-dense food source that is affordable, Colon said. Many alternative grains are classified as ancient grains. While there is no official definition of what qualifies as an ancient grain, the Whole Grains Council describes ancient grains as those that have been largely unchanged since the beginning of time.
This definition suggests modern varieties of corn, rice and wheat, which are products of years of selective breeding, are not ancient grains. SPINS further classifies seven of the ancient grains — amaranth, buckwheat, farro, millet, quinoa, sorghum and teff — as sustainable grains.
“Sustainable grains are resilient and adaptable, meaning they can grow in harsh conditions with minimal water and fertilizer inputs,” said Gina Roberts, senior analyst, client insights, SPINS. “They offer immense value with increased nutritional content, and they replenish soil health. The healthier the soils are, the richer [the grains are] in minerals and more complex the taste profile.”
Soil also influences the color and texture of the grain. This gets transferred to the baked good and enables a baker to often charge a premium for the product.
Most ancient grains are available individually as whole grain flours or in whole grain multigrain blends. Ancient grains can also be milled to desired granulations or not milled at all. Pre-soaked and pre-cooked grains are a value-added option.
Like all grains, ancient grains start out as whole grains. They remain whole grain ingredients, as the entire seed of the plant is used. This kernel contains three nutrient-dense components — the bran, germ and endosperm — and when ground into a granulated format such as flour is defined as whole grain.
Refining removes the bran and the germ, leaving only the endosperm. Without the bran and germ, about one-quarter of the protein is lost, as are many important nutrients, including fiber.
Alternative grains don’t have to be complete replacements. Partial swaps of alternative grains for traditional ones often make it easier to deliver better appearance, taste and texture in baked goods, especially products that rely on wheat’s gluten to produce an elastic, aerated texture.
“Some substitutions can result in a change of viscosity that causes the food to be difficult or even impossible to produce,” Liu said.
Others might cause an unappealing color or mouthfeel, which can discourage people from consuming a healthier food made with alternative grains.
Counting the advantages
Many alternative grain crops can thrive with fewer pesticides, fertilizers and water.
“Some alternative grain crops are naturally advantageous for farmers,” Liu said. “Many are relatively drought-resistant and may require fewer resources than corn or wheat.”
Sustainable grains are attractive to consumers who shop with their carbon footprint in mind, said Nate Blum, chief executive officer, Sorghum United.
“Ancient grains are also non-GMO,” he added. “As climate change threatens global food security, crops like sorghum and millets offer a lifeline due to their ability to thrive in harsh conditions where other crops fail.”
It’s no wonder the United Nations declared 2023 as the International Year of Millets. This designation aims to raise awareness about the health benefits and sustainability of the grain.
“Millets are an ancient grain known for their resilience and minimal resource requirements,” said Tarrand Fiesel, vice president of sales and marketing, DakotaMB. “They can grow in arid and semi-arid regions with poor soil quality and require significantly less water and fewer fertilizers compared to more mainstream crops.”
Millet, a cereal grain that is part of the millets group, also has a short growing season. It can get planted when another crop fails due to adverse weather.
“Millet has a mildly nutty flavor,” said Jessica Strouse, senior product marketing manager, Ardent Mills. “It truly shines through its ability to bring an appealing texture to baked goods. While it’s been reported to also have an earthy or grassy taste to it, this can be lessened in high-heat applications like baking a cracker or with added sweetness.”
Sorghum has a mild and lightly sweet grain profile that works well with a variety of sweet or savory flavors, she noted.
“It also has an ideal texture for gluten-free baking that’s closer to traditional baked goods,” Strouse added.
Both millet and sorghum are good sources of fiber, thiamine and niacin. Teff, a tiny, ivory-colored grain, is a good source of calcium, iron, fiber, magnesium, thiamine and zinc.
“Teff has a lightly sweet, molasses-like flavor that is compatible with other grain flours,” Strouse said. “It is ideal for use in flatbreads, waffle and pancake mixes, breads, cookies and other applications.”
Roberts refers to millet, sorghum and teff as the gluten-free trio. They are often used together to replace wheat flour in baked goods. She said quinoa has become very popular in bars.
Quinoa varies from a mild-flavored white quinoa to slightly nutty in earthy, darker shades. White quinoa is typically used in its whole seed form or as flour and flakes. Quinoa adds texture and visual appeal as an inclusion in foods. It is also a good source of fiber, iron, thiamine, riboflavin and an excellent source of folate.
Proprietary research from Ardent Mills showed that two out of three consumers credit quinoa as having a positive impact on the nutritional value of a finished product, while 39% credit it with positively supporting the ethical sourcing of the finished product.
Amaranth is grown all over the world, including the United States. It is a very small, light-colored grain with a distinct peppery, earthy flavor. It is rich in lysine, an essential amino acid that is often limited in other grains.
Spelt and farro are basically the same grain. Because of this grain’s low-gluten content, it is often favored by those who cannot tolerate wheat. However, because of the low-gluten content, this grain is not typically used in bread production. It contains about 40% more protein and 15% less starch than commercial wheat, and is rich in B vitamins and trace minerals, including iron.
“Spelt is gaining in popularity with consumers and bakers alike thanks to its sweet, nutty flavor and ability to replace whole wheat flour in popular recipes,” Strouse said. “Buckwheat, too, has a nutty flavor. It has also been described as having a slightly bitter yet pleasant taste. Buckwheat can contribute an appealing delicate texture in baked products, and it also acts as a good source of fiber and niacin.”
SPINS research shows that buckwheat’s use in baked goods is quickly expanding. The trend started in crackers and crispbreads and is now making its way into better-for-you cookies.
“[Formulators] are swapping out enriched and processed flours for buckwheat flour,” Roberts said. She believes there’s a bright future for the emerging grain Kernza as well.
This grain is harvested from intermediate wheatgrass, a perennial grass that is considered a cousin of annual wheat. Historically it was grown in the United States to provide fodder for livestock. Now intermediate wheatgrass is being domesticated as a grain for human food.
As a perennial, there’s no need for reseeding every year. The Kernza plant grows 10-foot-long roots that help sequester carbon from the air and foster healthy soil and water. It has a slightly sweet, grassy and nutty flavor that complements many baked goods, according to Roberts.
Looking for other options
The most common alternative flours are not grains at all but come from legumes and some starchy vegetables.
Chickpeas are one example. Chickpea flour is high in protein and rich in dietary fiber. It also contains important nutrients like iron, magnesium and phosphorus.
“In bakery food formulas, especially gluten-free products, chickpea flour can act as a leavening agent,” Fiesel said. “It contributes a nutty, slightly earthy flavor and provides a dense, moist texture in baked goods. It is often used in products like flatbreads, pancakes and savory baked goods. Additionally, chickpea flour’s binding and emulsifying properties make it ideal for egg-free recipes, contributing to the texture and cohesion of gluten-free products.”
Pea flour is another legume-based grain alternative. It too is popular in gluten-free baked goods, especially products like pancake and muffin mixes. It has a mild, slightly sweet and earthy taste and a smooth, fine texture, which contributes to a soft crumb in baked goods.
Lentil flour, on the other hand, is often favored in applications requiring a deeper flavor, like savory baked goods and certain pastas, Fiesel said.
A popular addition to buns, rolls and breads is potato flour, which provides a soft texture and comforting flavor, said Matt Goldstein, research and development scientist at Ardent Mills.
“Gluten-free potato flour is a versatile wheat alternative with a neutral flavor and can aid in improving the texture and moisture of gluten-free baked goods,” he said.
Chia and flax seeds can get milled into flours that are gluten-free, and some categorize them as ancient grains because of their nutrient density and superfood status.
“Flax, for example, brings both functionality and nutrition to baked goods,” said Paula LaBine, senior marketing director, nature-based solutions, ADM. “Flax is also a superb solution for a low-carb diet, with most of the carbs coming from fiber. We have paired flax with our keto-friendly flour replacer, which is a 1:1 flour replacer that contains a blend of pea and wheat proteins, fibers and resistant starch, to support keto-friendly pizza crusts, biscuits and more.”
Chia flour is nutrient-dense and often used to replace wheat flour and eggs in baked goods. Chia seeds have a mild nutty flavor and are excellent water binders. When hydrated, they have a slight gummy mouthfeel that may provide unique textures to baked goods.
When bakers start exploring the many alternative grains in their toolbox, they should keep in mind that not all consumers shopping for alternative grains are the same. Understanding their specific needs is key for new product development.
Understanding whole grains and their benefits
Whole grains encompass bran, germ and endosperm, which maintains the original nutrient balance of the grain. Their integration in baked goods, however, is not without its intricacies, as whole grains impact shelf life, color, flavor and texture. Yet, the nutritional richness and unique flavors they bring to the table make the endeavor worthwhile.
Whole grains bring several advantages, including nutritional superiority. Whole grains are rich in fiber, vitamins and minerals. They align seamlessly with the growing demand for healthier options, such as cracked wheat, rye, Kamut, farro, spelt, triticale and oats.
Whole grains also have health-conscious appeal. They synchronize with prevailing wellness trends, and they enhance a bakery’s positive brand image by catering to the discerning consumer seeking wholesome alternatives.
Whole grains open the door to a broad menu, from hearty bread to nutrient-rich pastries. These ingredients appeal to a more extensive customer base with varied preferences, translating to increased profitability. Whole grains also offer some gluten-free options, including corn, rice, millet, sorghum, amaranth, quinoa, teff and buckwheat.
And whole grains stand out as a unique selling point in a competitive landscape. Using whole grains signals a bakery’s commitment to quality and nutritional value for health-conscious individuals.