Gluten-Free Grains and Flours

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. 

Photo: CC--Dag Endresen.

Can scientists create gluten-free wheat strains that are safe for people with celiac disease, and suitable for making bread? According to a team of researchers writing in the journal PNAS, the answer is 'yes.'

Photo: CC--Ann@74

Buckwheat flour significantly improves the nutrition and texture in gluten-free breads, according to a new study published in the journal Food Hydrocolloids. The study examines the role of buckwheat and hydroxypropyl methylcellulose (HPMC) in making gluten-free breads.

Photo: CC--agrilifetoday

In an effort to expand the market for Kansas-grown sorghum, a professor at Kansas State University and a group of food science graduate students are conducting research into the use of sorghum in new gluten-free food products for people with celiac disease.

Photo: CC--Emily Barney

Quinoa is a highly nutritious grain from the Andes, with low concentrations of prolamins. Even though it is regularly recommended as part of a gluten-free diet, few studies have been done, and there is scant data to support this recommendation.

Photo: CC -- Swathi Sridharan

While a great deal of progress has been made with gluten-free food over the last ten years, many celiacs still feel that they are 'missing out' on gluten-containing foods. Fadi Aramouni, professor of food science at Kansas State University is working to change this through extensive research and testing on sorghum, as well as other wheat alternatives.

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