Adlai (Coix lacryma-jobi) is an ancient grain native to the Philippine highlands. It cooks like rice but has more protein (7g per 50g), a lower glycemic index (35 to 45), and is naturally gluten-free and non-GMO.

Is adlai better than rice?

Adlai has more protein than white rice (7g vs 4g per 50g), a much lower glycemic index (35 to 45 vs 70+), and is naturally gluten-free. It has a mild, nutty flavor and similar texture to rice.

Is adlai gluten-free?

Yes. Adlai is naturally gluten-free and suitable for people with celiac disease or gluten sensitivity.

Where can I buy adlai in the US?

Adlai Pearl ships across the United States. You can order at adlaipearl.com.

Thank you

Welcome to the First Harvest

You've just secured your place among the early few.

Thank you for joining us in bringing Adlai Pearl to light— a gluten-free heritage grain from the Philippine highlands, with that rare chew, steady fuel, and more protein than quinoa.

We'll send your first update soon: a simple guide to cooking Adlai and why it pauses you after the first bite. Stay tuned for limited batch alerts and ways to shape what's next.

In the meantime, spread the word quietly—tag a fellow curious cook or wellness seeker.

Explore Adlai Recipes

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