The history of grains is fascinating.
Grains are seeds from grasses called cereals. Wheat and rice have been staples in many cultures around the world for centuries, but these common ingredients can be used to make a variety of dishes like breads and side dishes.
Beans are usually bigger than grains which come from flowering plants instead of grasses – they often need to soak overnight before cooking as well since their hard exterior prevents them from absorbing water quickly without soaking time.
Nuts too, while similar with regards to needing an outer covering or shell cracked open on some occasions if you’re not using nut butter, still require different preparation methods such as roasting due to being dryer compared to most.
There are several reasons one may look for substitutes of grain, beans and nuts – gluten intolerance, allergies, health-related aspects, and so on.
Substitution Due to Gluten Intolerance
Gluten is a protein found in wheat, rye and barley that helps to give bread dough its elasticity.
Gluten-intolerance or celiac disease is an autoimmune digestive disorder that attacks the small intestine and makes it difficult to digest foods.
It’s important to avoid all gluten-containing products in your diet because they are likely causing you to harm with each passing day when left unchecked by seeking professional help first!
Substitution Due to Allergies
It is believed that as many as 0.5% of the population are allergic to nuts.
The body’s immune system overreacts at protein found in nuts – this response is called an allergic reaction; any contact or consumption could cause one.
Avoiding these seeds themselves isn’t usually enough since trace amounts might also sneak into your food from different sources like salads, sauces, etc.