A comprehensive selection of flours and starches derived from ancient grains and seeds is increasingly being tapped for products that appeal to consumers seeking foods that are gluten-free or non-GMO, or simply have more healthful profiles. Examples of sources range from amaranth, millet, sorghum, and teff to chia, hemp, and quinoa.
Also trending are heritage versions of corn (in multiple colors), rice (red, purple, and black), and ancient wheat relatives such as emmer (farro), barley (including black, purple, and red heritage varieties), kamut (Khorasan), red rye, and spelt.