Whole Grain
Pure by nature, perfect by choice.
Whole grain covers nine gluten-free millet varieties and traditional rice like black kavuni and idly rice, all cleaned without chemical polishing. Cooking times and water ratios vary by grain, so each one is worth learning on its own terms.
Whole grains are the base most other GD Farm Fresh products are built from, whether that is a flour, a kanji mix, or a breakfast blend. Every grain in this category is sold whole rather than pre-processed, so cooking still needs the usual soaking or water adjustment a raw grain requires. These grains are part of our wider Pure Organic foods range, sourced and cleaned the same way across every variety.
- Cooking ratios differ by grain, so a method that works for rice will not always suit a denser millet. This guide on how to cook millets covers soaking times and water ratios.
- Once a grain becomes a regular in your kitchen, our flour and batter mix range offers ready-ground options for daily rotis and dosas.
- Shelf life is longer for whole grains than for flours, since the grain has not yet been milled.
For rotis and bhakri, our sorghum millet is a good grain to grind fresh at home.
If you already cook rice or millets daily, pairing them with the right spice blend matters as much as the grain itself, from a dry podi to a full masala gravy.
Whole Grain — FAQ
Why do millets need different soaking times compared to rice before cooking?
Millets have a tougher outer bran layer than polished rice, so soaking for 30 minutes to a few hours softens that layer and shortens actual cooking time, whereas rice generally needs little to no soaking beforehand. Denser grains such as kambu millet benefit from the longer end of that soaking range.
Is black kavuni rice the same as regular black rice sold elsewhere, or is it a specific variety?
Black kavuni, sometimes called Emperor's rice, is a specific heirloom variety historically grown in South India, distinct from other black rice varieties grown in different regions, with its own cooking time and texture once cooked.
Which millet in this category is closest to white rice in taste and texture, for someone just starting out?
Little millet (samai) is generally considered the easiest transition since it cooks soft and mild, closer to rice, while grains like kodo millet or barnyard millet have a firmer, nuttier bite that takes more adjustment.
How do I decide which millet to start with if I am new to cooking whole grains?
Starting with a milder grain and working toward denser ones is the usual approach rather than picking randomly. This guide on types of millets breaks down each variety's taste, cooking time and best use, useful before committing to a full pantry rotation.
Which grain in this category has the highest calcium content, and how does that compare to the others?
Finger millet, or ragi, stands out for calcium specifically among the grains here, well above rice varieties or other millets like kodo or foxtail.