Man cannot live on white bread alone -- especially when there are so many healthier grain options out there. From whole wheat pasta to gluten-free millet and quinoa, these recipes provide more fiber, protein, and flavor than those with bleached and refined ingredients.
The neutral flavor of gluten-free penne (try Bionaturae's rice, potato, and soy mix) allows an assertive oven-roasted puttanesca sauce to shine. This dish is also dairy-, egg-, and nut-free.
These English muffins are made with a mix of whole wheat and white flours, along with rolled oats and a sprinkling of flaxseed and caraway seeds. Low-fat buttermilk gives the muffins a slight tang and a light texture. But unlike whole-milk dairy products, it contains very little saturated fat.
Our rice salad, which can be served chilled or at room temperature, includes three types of grain -- wild, brown, and brown basmati rice -- as well as tomatoes, cucumber, celery, onion, and peppers. Any combination or commercial blend of rice would work well in this recipe.
The sweet, nutty flavor added by Jerusalem artichoke flour, balanced with the texture of semolina ("regular") pasta flour, makes this pasta an excellent choice for this citrus-infused broth.
Brown rice gives this vegetarian stir-fry a nutty flavor and hearty texture, and contains more fiber than white rice.
The vegetarian burger pictured here is are made with quinoa, egg, breadcrumbs, and beans, and topped with a Greek yogurt sauce. Quinoa contains twice the protein of rice, though it's the quality of the protein that stands out: With all nine essential amino acids, including lysine, the tasty seed is considered a complete protein.