I often need to look up the ratios of dry ingredients to liquid for grains, seeds, and such. This is as much a “cheat sheet” for me as it may be helpful for you. Let me know if there is something you cook with that needs to be added.
| Grains/Seeds | Grain : Liquid | Cooked Yield | Gluten |
| Amaranth – porridge Amaranth – soft grains | 1C:3C 1C:2.5C | 1.5C | X-YES |
| Arborio Rice | 1C:3C | 3C | |
| Barley | 1C:3C | 3.5C | X-YES |
| Buckwheat | 1C:2C | 4C | |
| Bulgur | 1C:2C | 3C | |
| Chia Seed | 1T:3T let sit in bowl | 1 egg replace | |
| Cornmeal | 1C:4C | 2.5C | |
| Couscous, whole wheat | 1C:1.25C | 4C | |
| Farro | 1C:4C cook like pasta | 3C | X-YES |
| Flax Seed meal (1T) | 1T:3T let sit in bowl | 1 egg replace | |
| Freekeh | 1C:2.5C | 3C | X-YES |
| Grits (corn) | 1C:4C | 4C | |
| Hominy (corn) | 1C:5C | 3C | |
| Kamut | 1C:3C | 3.5C | X-YES |
| Millet | 1C:2.5C | 4C | |
| Oat Rolled | 1C:2C | ||
| Oat Groat | 1:3 | 3.5C | |
| Oat bran | 1:2.5 | 2C | |
| Polenta | 1:4 | 2.5C | |
| Quinoa | 1:2 | 3C | |
| Rice – basmati white | 1C:2C | 3C | |
| Rice – brown | 1C:3C | 3C | |
| Rice – congee (jasmine) | 1C:9C | 4 servings | |
| Rice – jasmine white | 1C:1.5C | 3C | |
| Rice, brown, short grain | 1:2.5 | 3C | |
| Rice, brown, quick | 1:1.25 | 2C | |
| Rice – wild | 1C:3C | 2C | |
| Rye, berries | 1C:3.5C | 3C | X-YES |
| Rye, flakes | 1C:2C | 3C | X-YES |
| Sorghum | 1C:3C | 3.5C | |
| Spelt Berries | 1C:4C | 3C | |
| Teff | 1C:3C | 2.5C | |
| Wheat Berries | 1C:4C | 2C | X-YES |
| Wheat, cracked | 1C:2C | 2.25C | X-YES |