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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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    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

    From Brian Kuhl (bkuhl@dantec.com) of Dantec Corp. - Waterloo, ON, Canada (Celiac.com 06/12/2000

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

    Preface: The following information was supplied originally in 1991 in the form of a letter to Phy

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