DakotaMB (Milling and Blending) Custom milling, blending and toasting for the baking and food industries

Gluten-Free Grains, Flours Benefit Recipe Development

Gluten-Free Grains, Flours Benefit Recipe Development

Gluten-free products have become increasingly popular, driven both by medical necessities such as celiac disease and non-celiac gluten sensitivity, as well as by broader health and wellness trends.

As the gluten-free market grows, it’s hard to stay on top of the various ancient grains that are gluten-free. Here’s a look at what trending and our complete portfolio of gluten-free grains. 

Trending gluten-free grains:

  • Quinoa's Continued Rise: Quinoa has gained massive popularity worldwide due to its high protein content, complete amino acid profile and versatility.
  • Teff and Ethiopian Cuisine: Teff, a tiny grain from Ethiopia, is the primary ingredient in injera, a traditional Ethiopian sourdough flatbread. It has started to gain traction in the States for its high mineral content and easy digestibility.
  • Sorghum: Sorghum, an ancient grain that's becoming popular for its drought-resistant properties and versatility, is often popped like popcorn or used in baked goods.
  • Millet: Millet has been recognized for its nutritional benefits. It can be used in porridge, side dishes, and baking. It’s also a drought resistant crop and can help bakers make more sustainable products. 

The surge in gluten-free has given rise to an assortment of ready-to-eat products, from cookies and pastries to pastas and cereals, using alternative grains. Restaurants and cafes are turning to gluten-free grain bowls that feature a mix of grains, vegetables, proteins and dressings. 

DakotaMB offers gluten-free food manufacturers a diverse list of specialty grains and pulses milled and blended in our dedicated gluten-free facility. We collaborate with food processors on product development projects in the bakery, snack and general food categories. We’ve rounded up some of our favorite flours and grains to help you develop flavorful, gluten-free recipes.


Barley is one of the world’s oldest cultivated crops and has been used for everything from currency to a system of measurement. These days, barley is often used in beer, bread and more, and remains a solid gluten-free option. Barley enhances food with a rich, nutty flavor and is great in breads and rolls, crackers and snacks, and soups.


“Wheat” is a misnomer, as buckwheat isn’t actually related to wheat at all. This pseudo-cereal is grown across the country and is a great crop for our pollinator friends, the honey bees. Buckwheat has a bold, nutty flavor and makes great pancakes, granola and cereal, and noodles.

Chickpeas/Garbanzo Beans

Chickpeas are the future of food, but their history also goes back 10,000 years to the Middle East. They are cultivated across the country and are arguably the most versatile legumes. Not only can they be added whole to salads, mashed up into hummus and ground into flour, the leftover liquid from cooked chickpeas (called “aquafaba”) can be whipped up into a meringue as a vegan alternative to egg whites. DakotaMB chickpea flour works particularly well for tortillas and pasta.


An ancient, highly drought-resistant grain made from the seeds of small-seeded grasses, millet has a mild flavor profile, making it a great alternative to wheat flour. Try it in ancient grain crackers, cookies and breads.

Peas and Lentils

Peas and lentils are seeds that are part of the legume family. Their flours have grown in popularity among baking professionals and are often used in high-protein bakery goods, plant-based meat alternatives and snack foods.


The ancient grain quinoa grows predominantly in South America and fares best in areas with high elevation. As a wheat alternative, it’s often used for cereals, gluten-free pizza crusts and sauces.


Also known as “milo,” sorghum is a round cereal grain with a nutty flavor that is particularly desirable in gluten-free food formulations. You often see sorghum flour in flatbreads, food bars and pasta.


DakotaMB offers two kinds of teff: brown and ivory. Brown teff is richer in flavor, while ivory is a bit more mild. Both can be milled into flour and make great ingredients for chocolate gluten-free cakes, African dishes and grain-based snacks.

Gluten-Free Coatings and Batters Solutions

DakotaMB offers clean label, grain-based, starch-based and gluten-free coating or batter for French fries, meat-based or plant-based protein products. Our extensive track record blends a variety of starch-based products and pulses into coatings and batters. 

Our gluten-free coatings are made from ancient grains and pulses in our dedicated gluten-free processing facility. 

DakotaMB’s gluten-free flours and coatings are made in our dedicated gluten-free processing facility. Food processors ready to formulate with gluten-free products can contact us for information. 

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