• hector@lemmy.today
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      15 hours ago

      I do know about microwavable, but you can buy a little pan and do stove top and use the real butter or whatever oil you choose, coconut oil would be good.

      There are other contraptions, I am trying to remember how they work.

      Once you had that contraption, you could pop any grain really, barley, wheat, Rye, a mix. Matter of fact I think I’m going to get a stove top popper and start to do that.

      • Soggy@lemmy.world
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        15 hours ago

        Most grains won’t pop. They need a pretty specific water content and shell strength to build the internal pressure just right. Sorghum and amaranth are the two non-corn poppers I know of. Many grains will “puff” but you need extra pressure to make them look like breakfast cereal.