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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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    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.


    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 team of clinicians set out to determine conclusively whether rye should be excluded from the celiac diet. They also examined whether the harmful effects of secalin can be reduced by germinating cereal enzymes from oat, wheat and barley to hydrolyze secalin into short fragments as a pretreatment. 

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

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