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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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    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'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.

    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. 09/10/2007 - Sorghum is a cereal grain with poised for development as a major crop for 10/30/2006 - Triticum monococcum wheat is also known as Einkorn wheat and small spelt,

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

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

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

    From Brian Kuhl ( of Dantec Corp. - Waterloo, ON, Canada ( 06/12/2000

    Nahrung. 2003 Oct;47(5):345-8. 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

    The term gluten in reference to the cohesive, elastic protein mass remaining after starch is wash

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