Around the world, grains and cereals are a huge part of most peoples diets. Having grains in your pantry is essential for maintaining a versatile and balanced diet. Grains, such as rice, pasta, and oats, serve as the foundation for countless meals, offering valuable carbohydrates, fiber, vitamins, and minerals. They provide a reliable source of energy and can be easily incorporated into various recipes, from hearty main dishes to comforting side options and even wholesome breakfasts. A well-stocked pantry with a variety of grains ensures that you have the flexibility to prepare nutritious and satisfying meals, contributing to your overall health and culinary creativity. So, whether you’re looking for a quick and convenient meal or aiming to explore new culinary horizons, grains in your pantry are a fundamental resource for nourishing yourself and your family.
What are common grains and cereals?
- Wheat: Wheat is one of the most widely cultivated and consumed cereal grains. It comes in various varieties, including hard wheat (used for bread-making), soft wheat (used for pastries), and durum wheat (used for pasta).
- Rice: Rice is a staple food for a significant portion of the world’s population. It is available in different varieties, such as long-grain, short-grain, and basmati, each with its own cooking properties and uses.
- Maize (Corn): Corn is a versatile grain used for a variety of purposes, including as a vegetable, animal feed, and in the production of cornmeal, corn flour, and corn syrup.
- Oats: Oats are commonly consumed as rolled oats or oatmeal and are a good source of dietary fiber. They are used in breakfast cereals, baked goods, and granola bars.
- Barley: Barley is often used for making malt and is a key ingredient in beer production. It’s also used in soups, stews, and salads.
- Rye: Rye is primarily used for making rye bread and is known for its strong, distinct flavor. It’s also used in some alcoholic beverages like whiskey and vodka.
- Sorghum: Sorghum is a drought-tolerant grain used for making flour, animal feed, and syrup. It’s a staple in some parts of Africa and Asia.
- Millet: Millet is a small-grain cereal that’s a dietary staple in many countries. It’s used in various forms, including whole grains, flour, and porridge.
- Triticale: Triticale is a hybrid of wheat and rye, combining the attributes of both grains. It’s used in various food products.
- Quinoa: Quinoa is a protein-rich, gluten-free pseudo-cereal known for its nutritional value. It’s used in salads, side dishes, and as a rice substitute.
- Amaranth: Amaranth is another gluten-free pseudo-cereal known for its high protein content. It can be used in a variety of dishes, including porridge, soups, and baked goods.
- Buckwheat: Buckwheat is gluten-free and commonly used to make buckwheat flour for pancakes, noodles (soba), and porridge.
How do I store bulk grains and cereals?
Storing grains, like most other pantry items, you’ll want to put in a cool, dark, and dry place in an airtight container. There are all sorts of options when it comes to containers to store grains in. I store my grains and cereals a couple of different ways, depending on how much of it I have, and how much we will go through in a year.
Option #1: Mason Jars
I use storage gallon and half-gallon mason jars for items we don’t use a lot of. Different kinds of pasta, cornmeal, polenta, wild rice, Bob Mills Tasty Hot Cereal, etc. The mason jars keep everything sealed and are super easy to store.
- I use chalk board stickers and a chalkboard marker to label them.
- I order all my jars in the off-season. I have found them on sale for less than $12.00 a dozen during the winter months. You can also find them at thrift stores and garage sales.
Option #2: 5 Gallon food grade buckets with gamma lids
I use 5 gallon buckets for the grains we use a lot of. Things like white rice, rolled oats, einkorn etc. I keep the buckets in our cellar storage area and then put some in half gallon mason jars and keep them in my kitchen pantry for day to day use. For more information on storing foods check out my post here.
Where do I get bulk grains?
I get most of my bulk grains from my local Amish bulk store. Things like oats, cornmeal, rice and polenta. For things I can’t get at my local store, I order from Azure. They carry all the einkorn products we use. They main thing I order from Azure is einkorn pastas. See if there is a drop near you. By joining a drop you pay a fraction of the shipping cost.
How long will grains be edible?
- Wheat: When properly stored in a cool, dry, and dark location with a gamma lid, whole wheat grains can last anywhere from 10 to 30 years or more.
- Rice: White rice, if stored correctly, can have a shelf life of 8 to 10 years or more. Brown rice, due to its higher oil content, has a slightly shorter shelf life, typically around 6 to 12 months.
- Oats: Rolled oats can have a shelf life of 2 to 5 years when stored in optimal conditions.
- Barley: Similar to wheat, barley can last 10 to 30 years or longer when stored properly.
- Corn: Dried corn kernels can have a shelf life of 8 to 10 years or more when stored in ideal conditions.
Remember that these are general estimates, and actual shelf life can vary based on factors like temperature, humidity, and the initial quality of the grains. The gamma lid and the food-grade bucket, when properly sealed, provide an airtight and secure environment that helps extend the shelf life.
To maximize the longevity of your stored grains, consider the following tips:
- Keep the storage area cool, dry, and dark, ideally between 50°F and 70°F (10°C to 21°C).
- Use oxygen absorbers inside the bucket to remove residual oxygen.
- Ensure the grains are clean and dry before sealing them in the bucket.
- Label the bucket with the type of grain and the date of storage.
- Regularly inspect and rotate your grain supply, using the “first in, first out” (FIFO) method.
- Check for any signs of moisture, pests, or spoilage during inspections.
Properly stored grains can remain safe to eat for many years, but over time, they may lose some of their nutritional quality and flavor. It’s a good practice to periodically replace stored grains with fresh ones to ensure that you have high-quality food available in case of emergencies or for everyday use.
