The Rise of Heirloom and Perennial Grains.

Heirloom and perennial grains are gaining popularity due to their nutritional benefits and sustainability potential. Heirloom grains are those that have not been genetically modified, while perennial grains regrow year after year without needing to be replanted. These grains offer vitamins, minerals, fiber, protein, omega-3 fatty acids, and plant compounds, and have deep root systems that improve soil health and sequester carbon. Heirloom grains like farro, spelt, sorghum, amaranth, millet, and quinoa are becoming more mainstream, while perennial grains like Kernza are harder to come by. Fermentation is a key concept when it comes to wheat products, as it breaks down gluten molecules and yields a more digestible product.