- Gluten-Free Grains and Flours
Gluten-Free Grains and Flours
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.
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.'
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.
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.
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.
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.
-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.