🔍 Match the grain to its fun fact — no Googling! Drop your answers in the comments 💬 and tag a gluten-free buddy to test them too! 🌟 . . . . . . . . Answers: Teff (E) – This ancient grain is a staple in Ethiopian injera bread. Buckwheat (F) – It's not related to wheat, despite its name, and is great in pancakes! Quinoa (A) – This tiny grain packs all 9 essential amino acids and is a complete protein. Amaranth (C) – Often popped like popcorn, this grain is super high in iron. Millet (D) – Used in porridge and flatbreads, it’s drought-resistant and quick-cooking. Sorghum (B) – Naturally sweet and rich in antioxidants, it’s great in cereal and syrup form. (fb)

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