Celiac.com 05/04/2016 - First, the good news. Canary seed, commonly used as feed for its namesake yellow birds has been approved as gluten-free and fit for human consumption in Canada.
Canary seed can be added whole into energy bars and snack bars, sprinkled on yogurt or cereal. It can be used to top buns, bagels and breads. It can be ground into flour and use to make delicious cookies, muffins, crackers, breads, tortillas and pasta. Coincidentally, perhaps, Canda is the largest producer and exporter of canary seed.
Kevin Hursh, executive director of the Canaryseed Development Commission of Saskatchewan says, "It's hoped the approval for human consumption can broaden the market."
Now the bad news. Canary seed, might not not be suitable for everyone with a serious gluten sensitivity, as it shares a single common protein with wheat. That means the seed will be labelled with an allergen warning, until research can determine if the restriction can be safely removed, say Hursh.
In the meantime, stay tuned to see what canary seed means for the future of gluten-free foods.