New research indicates that corn may be a concern for some celiacs.

An interesting finding regarding corn from a research team based in Sweden that studied the effects of both gluten and corn on patients with celiac disease.

According to a new study, buckwheat flour makes healthier bread

Buckwheat-enhanced gluten-free breads taste better than regular gluten-free breads, and have properties that may benefit people with celiac disease, according to a new study.

A field of quinoa, which is a gluten-free grain

This article originally appeared in the Spring 2003 edition of Celiac.com's Journal of Gluten-Sensitivity.

-Yes, there’s more to life than rice and corn!

Variety, it’s been said, is the spice of life.  So what’s a person to do when they’re told to eliminate wheat and/or gluten from their diet?  Most turn to rice, corn, and potatoes—an adequate set of starches, but ones that are sorely lacking in nutrients, flavor, and imagination.

Did you know that certain supposed "naturally" gluten-free grains might actually contain gluten? Read this article and protect your health by knowing which grains truly are gluten-free.

New research on rye.

A highlight of new gluten-free grain and flour options hitting the U.S. market from Peru.

Most people have not heard of quinoa until they are on a gluten free diet. This amazing grain was considered the "gold of the Incas" and is still a powerhouse grain, especially if you are gluten free.

In eliminating gluten grains from your diet, have you wondered what you are missing nutritionally? Are you able to get adequate replacements for the nutrients in wheat, barley, rye, and oats, from the other nutritional components of your diet? The answer is a qualified yes. Read the rest of this article for information the nutrients in alternative grains, and why they're important in our diet.

Although it has been assumed that sorghum is safe for gluten-intolerant people, this hypothesis had not previously been tested. The results of this small study indicate that sorghum is highly likely to be safe for celiac patients, although more studies are needed.

Celiac.com 09/10/2007 - Sorghum is a cereal grain with poised for development as a major crop for

Celiac.com 10/30/2006 - Triticum monococcum wheat is also known as Einkorn wheat and small spelt,

Gastroenterology 2005;129:797-806,1111-1113. Celiac.com 10/28/2005 – According to Dutch rese

Gastroenterology. 2005 Feb;128(2):393-401. Celiac.com 02/09/2005 – Norwegian scientists have

Gastroenterology, Oct 2003, Vol 125, No 4, p1105-13 Celiac.com 10/30/2003 – It has long been

From Brian Kuhl (bkuhl@dantec.com) of Dantec Corp. - Waterloo, ON, Canada (Celiac.com 06/12/2000

Nahrung. 2003 Oct;47(5):345-8. Celiac.com 01/14/04 – German researchers have developed a n

Scand J Gastroenterol 1999 Feb;34(2):163-9 Kaukinen K, Collin P, Holm K, Rantala I, Vuolteenaho N

Authors: Kasarda DD. DOvidio R. Source Cereal Chemistry. 76(4):548-551, 1999 Jul-Aug. Abstract: Th

The following was written by Donald D. Kasarda who is a research chemist in the Crop Improveme

The following was written by Donald D. Kasarda who is a research chemist in the Crop Improvement