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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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89 articles in this category

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Study Shows Pea Protein Best for Improving Gluten-free Bread

By Jefferson Adams, in Gluten-Free Grains and Flours, May 20, 2013

6 comments 22,984 views

Millet is an Untapped Gluten-Free Resource

By Sheila Hughes, in Gluten-Free Grains and Flours, May 14, 2013

11 comments 65,224 views

Can Science Create Safe Wheat for People with Celiac Disease and Gluten Sensitivity?

By Jefferson Adams, in Gluten-Free Grains and Flours, December 19, 2012

7 comments 15,181 views

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Garbanzo Bean Flour Plays a Starring Role in Gluten-Free Cooking

By Gini Warner, in Gluten-Free Grains and Flours, November 20, 2012

12 comments 25,096 views

Buckwheat Flour Significantly Improves the Nutrition and Texture of Gluten-free Breads

By Jefferson Adams, in Gluten-Free Grains and Flours, October 5, 2012

4 comments 19,995 views

Kansas State University Researchers Use Sorghum to Craft New Gluten-free Foods

By Jefferson Adams, in Gluten-Free Grains and Flours, October 3, 2012

4 comments 10,148 views

How Safe is Quinoa for a Celiacs on a Gluten-free Diet?

By Jefferson Adams, in Gluten-Free Grains and Flours, August 3, 2012

9 comments 23,081 views

Research with Sorghum Could Yield Better Gluten-Free Food

By Gryphon Myers, in Gluten-Free Grains and Flours, July 25, 2012

7 comments 15,825 views

Can Corn Trigger Adverse Reactions in Some Celiac Patients?

By Jefferson Adams, in Gluten-Free Grains and Flours, December 3, 2010

15 comments 27,194 views

Buckwheat Flour Makes Healthier, Better Tasting Gluten-free bread

By Jefferson Adams, in Gluten-Free Grains and Flours, September 28, 2010

8 comments 34,693 views

Contamination of Naturally Gluten-Free Grains

By Tina Turbin, in Gluten-Free Grains and Flours, August 31, 2010

9 comments 26,492 views

Rye Degraded with Germinating Barley Enzyme Shows Reduced Toxic Effects in Celiac Disease

By Jefferson Adams, in Gluten-Free Grains and Flours, June 30, 2010

1 comment 9,048 views

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Recent Activity

33 minutes ago - Scott Adams replied to Midwesteaglesfan's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
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Going for upper endoscopy today

Welcome to the club!😉 This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):
34 minutes ago - Scott Adams replied to Butch68's topic in Gluten-Free Foods, Products, Shopping & Medications
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Guinness, can you drink it?

I could not find the thread, but I recall at least one user who was drinking regular gluten beer daily but getting celiac blood tests done often (I think it was monthly) and doing a biopsy each year and all celiac disease tests were always negative. Everyone is different, but in general regular beer would be considered low gluten (not gluten-free!). I have...
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