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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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    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. 

    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.

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