Puffed & Popped

Barney_Wrobel_425786

Hi guys, I'm looking for interesting gluten free garnishes and puffed or popped grains is where I'm heading. However, I can't seem to find a categorical guide to practicing this. I'm sure the different starches in different grains react in different ways. I wanted to make puffed buckwheat, brown rice, quinoa, millet and sorghum. Should they be cooked or soaked first, then dried, then fried? Can they puff in a dry pan? Any tips would be most helpful. Cheers, Barney

FrankM_3301

Most of these items can be puffed at home. The general procedure for grains is to cook well/over cook the grains to gelatinize the starches, dehydrate (dehydrator is best, but a very low oven will work), and then deep fry. I believe millet and quinoa will puff when cooked in a small amount of oil (without pre-cooking and dehydrating). I've done millett...you'll find that they fly about quite a bit...use a screen or something to keep them in the pan.