I know they aren't paleo but I was just wondering how everyone feels about consuming them occasionally.
How often do you eat them if at all?
Can you rank the gluten free grains from best to worst
Do you prepare them a la Weston A Price?
Germination gives favorable increases in nutrients and decreases in anti-nutrients, though there are some exceptions where germination actually does the opposite. I was a co-author of review paper on corn, buckwheat, amaranth, millet, quinoa, sorghum, and rice that has just been accepted for publication and I will post a link when it is published.
In the meantime, here are a few other good reviews....
I eat all of these seeds except for brown rice and corn occasionally and sometimes regularly when I am low on time and/or motivation to cook a full meal. Brown rice takes way too much time and effort to prepare properly and most corn is GMO these days, so I can't remember the last time I consumed either of those grains. I have oats in the form of granola occasionally as a cheat food for the taste and texture rather than for nutrition.
Ranked from best to worst IMO: buckwheat, quinoa, amaranth, millet, oats, brown rice, corn. Instead of composing a research article to explain this ranking, I will refer you to journal articles like those cited above by Jeff, but the simple explanation is thus: Seeds ranked the highest have the lowest antinutrient quantities, highest micronutrient quantities, and complete protein (buckwheat, quinoa, amaranth). Also buckwheat and quinoa have the best taste and texture IMO.
I forget exactly how Weston A. Price prepared his grains, but I think I prepare mine similarly, although possibly differently. I usually just soak then sprout the seeds in an EasySprout container. Fermentation would be the more traditional/ancestral method of preparing the seeds, but it is more laborious and requires more skill and monitoring than soaking and sprouting. Both processes accomplish the same goal - rendering antinutrients harmless, predigesting the macronutrients, and increasing the vitamin quantities of the seeds - just using different processes.
This website has some of the most comprehensive information on properly prepared seeds, after the WAPF website of course: http://www.rebuild-from-depression.com/blog/2011/06/soaking-grains.html
I make sourdough buckwheat crepes as explained on Stephen Guyenet's site:
despite its name, buckwheat is not related to wheat at all. In French, it's called "sarrasin" presumably because it's what the saracen invaders ate (a.k.a. mongol hordes). Anyway, I pour it in a thin batter to cover the bottom of a crepe pan, put grated gruyere and some rataouille or meat on it, fold over, and yum. It's a good way to fill up my teenage boys on the weekend. They love them.
We occasionally (once/month) eat corn tortillas because I am originally from New Mexico and love red chile enchiladas. We also sometimes eat quinoa but I personally find it kind of tasteless.
According to Guyenet, buckwheat is a good "pseudograin" to eat because it is high in protein and has lots of phytase in it which naturally breaks down the phytic acid if you let it sit out and ferment.
I eat rice about every second day, maybe more, but it's usually white rice. It doesn't seem to bother me at all. I don't know what longterm effects it might have on me, but for now, I feel fine.
Sometimes I use bits of buckwheat flour to cook with (to thicken soups and things like that) but that is all. Actually though, I haven't used buckwheat flour in a long time now!
Read Wheat Belly or go to their FB page. Dr. Davis claims that wheat has been re- engineered in the last 40 years and it is no longer wheat. He calls it frankenwheat. People are losing as much a 1 lb per day when they stopped eating wheat. I personally stopped wheat and all the arthritis pain I had most of my adult life is gone. He is not talking about gluten he means wheat. He claims it causes auto-immune disease, skin problems, arthritis, weight gain. It is just not healthy for anyone to consume wheat!
I wouldn't go out of my way to prepare and eat any item on that list, however corn and rice are on my "ok" list while eating out, and once in a great while someone will bring a quinoa salad to a party that I might try. The other items on your list I have no idea where/how/why I would get them.
quinoa might be an essential substitute of a gluten-free matzah ball. I made them with the raw version and they were super light. I will make another ball with the flour ground up version.