Grains are technically classified as a hard, small, and dry seed, with or without an attached hull. Although the definition sounds rather boring, today’s top chefs and developers have been demonstrating a renewed interest in using whole grains, especially “ancient” or “heritage” grains.
According to the Whole Grains Council, a part of the non-profit Oldways Preservation Trust, wholesome whole grains have been in vogue for a number of years now. While chefs and bakers focus on the culinary benefits of these grains, consumers have become more attuned to them than ever for other attributes, such as nutrition, sustainability, and the status of many of them as non-GMO.