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Gluten-Free Grains and Flours

This category is dedicated to articles by leading authors and experts on the various gluten-free grains that are grown throughout the world, including articles on gluten-free flours and their baking properties. In many cases we include summaries of scientific studies.

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    Image: CC--naturalflow

    My latest obsession is creating new quinoa recipes, since my eight year old daughter absolutely loves it! Her favorite is warm quinoa with crumbled turkey sausage, broccoli, and lots of cumin. She also loves it with oil and balsamic vinegar. I like it cold with chopped veggies, garlic, and fresh squeezed lemon juice.



    Is buckwheat DNA the secret to a gluten-free noodle revolution? Photo: CC--Ishikawa Ken

    Exciting gluten-free news from Japan, where researchers say they have successfully sequenced the entire buckwheat genome. This is a big deal, because buckwheat flour offers certain advantages over numerous other gluten-free flours, especially in noodle making.



    Image: CC--naturalflow

    The top 8 food allergies in Canada are eggs, milk, peanuts, tree nuts, seafood, sesame, soy and wheat. If you have a food allergy and feel limited by it, it's a good idea to explore plant-based options. Plants offer so many benefits—they alkalize your body, reduce inflammation, beef up your vitamin, mineral, phytonutrient, antioxidant and fiber intake, and much more!



    Image: CC--Image Catalog

    One part of our natural protection from the microbes and toxins in our environment is the innate part of our immune systems. This includes everything from our skin, to the mucous we produce in various tissues which engulfs unwanted or harmful particles, isolating them and ultimately expelling them from the body in fecal matter and mucous, such as from our sinuses. While our immune systems have other components, it is the innate system that provides most of our protection from the world outside our bodies.



    Gluten-free pulses are an excellent food staple for people with celiac disease. Photo: CC--Wikimedia Commons

    The United Nations has declared 2016 as the "International Year of Pulses;" the dried, edible seeds of legume plants, which include things like pinto beans, kidney beans and navy beans; dry peas; lentils; and others.



    Photo: CC--USDA

    Kansas wheat farmers are funding genetic research to figure out exactly why some people struggle to digest wheat, and to try to produce an wheat-friendly alternative.



    Globe amaranth in the field. Photo: CC--Swallowtail Garden Seeds

    Here's an interesting little article on the various types of flour commonly used in Indian cooking, including a number of gluten-free flours.



    Gluten-free cupcakes get some frosting. Photo: CC--Ariel Waldman

    Can Nutrilac protein give manufacturers a way to make gluten-free products that are indistinguishable from products made with conventional flour?



    Photo: CC--Paul

    Kansas farmers grow a lot of wheat. People with celiac disease avoid wheat like the plague. Not only are people with celiac disease avoiding wheat, but the vast majority of people who avoid wheat now do so for non-medical reasons.



    Photo: CC--WholeJourneys

    Almost half of Americans eat no whole grains at all and those who do eat them only consume a single serving per day—far below the 3 to 5 daily servings recommended by the USDA. People often tell me, "I might eat more whole grains if I just knew which ones to choose and how to prepare them."



    Photo: Wikimedia Commons SA3.0

    There have been claims that certain strains of wheat, especially ancient strains, such as einkorn, do not trigger adverse reactions in people with celiac disease, or that they trigger less severe reactions.



    Photo: Wikimedia Commons

    Could high-protein flour made out of crickets change the future of gluten-free foods? One company thinks so.



    Photo: CC--bluemoose

    The people who grow wheat think they might have a solution for people with celiac disease: Genetically modified wheat.



    Photo: Wikimedia Commons--rasbak

    Many people looking for gluten-free grains that pack a big punch turn to ancient grains like quinoa, sorghum, AND...teff, the ancient grain that is a staple in the Ethiopian culture.



    Photo: Wikimedia Commons--Michael Hermann

    Quinoa is a highly nutritious plant from the South America that is often recommended by doctors as part of a gluten-free diet. However, some laboratory data suggests that quinoa prolamins can trigger innate and adaptive immune responses in celiac patients, and thus might not be safe for celiacs to eat.



    Photo: CC-- Bob Dass

    With so much conflicting information available today, it can be hard to tell what's gluten-free and what isn't. Here's the skinny on buckwheat.



    Photo: CC--jayneandd

    Researchers at Washington State University say they are 'very close' to developing celiac-safe wheat strains.



    Photo: CC--mrpbps

    People with celiac disease react to specific proteins in wheat, and a team of scientists from Washington State University are attempting to develop new varieties of wheat that suppress those proteins and are safe for people with celiac disease.



    Photo: CC--agrilifetoday

    Recently, U.S. farmers have begun producing sorghum hybrids that are white in color, known as "food-grade" sorghum. In an effort to determine if these new hybrids are safe for people with celiac disease, a team of researchers set out to make a detailed molecular study.



    Photo: CC--tonrulkins

    Despite the fact that millet is more nutritious than wheat as well as other gluten-free grains, modern science lacks the processing technologies to manufacture it on a large scale. Millet is an age old grain which we have yet to harness the full potential of due to this draw back. 


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