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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.

    87 articles in this category
      Chris Bekermeier

      Is Buckwheat Flour Really Gluten-Free?

      By Chris Bekermeier, in Gluten-Free Grains and Flours,

      41 comments 618,684 views
      Jefferson Adams

      Can Scientists Find Acceptance for GMO Gluten-Free Wheat?

      By Jefferson Adams, in Gluten-Free Grains and Flours,

      4 comments 6,201 views
      Scott Adams

      Gluten-Free Baking 101: Tips, Tricks, and the Best Flour Blends

      By Scott Adams, in Gluten-Free Grains and Flours,

      1 comment 5,447 views
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      Jefferson Adams

      Is Fonio Gluten-Free and Safe for People with Celiac Disease?

      By Jefferson Adams, in Gluten-Free Grains and Flours,

      0 comments 11,407 views
      Scott Adams

      The Benefits of Oat Flour in Gluten-Free Fermented Rice Cake: A Unique Summary of Processing, Quality, and Health Effects

      By Scott Adams, in Gluten-Free Grains and Flours,

      0 comments 1,806 views
      Scott Adams

      Exploring Innovations in Gluten-Free Baking: Quinoa Sponge Cakes with Enhanced Texture and Digestibility (+Video)

      By Scott Adams, in Gluten-Free Grains and Flours,

      0 comments 2,178 views
      Jefferson Adams

      Is Kamut Safe for a Gluten-Free Diet?

      By Jefferson Adams, in Gluten-Free Grains and Flours,

      0 comments 26,035 views
      Jefferson Adams

      Technological Innovation, Bugs and New Ingredients are Key to Improving Gluten-free Bread and Baked Goods

      By Jefferson Adams, in Gluten-Free Grains and Flours,

      9 comments 5,929 views
      Jefferson Adams

      Is Quinoa a Safe Gluten Free Food?

      By Jefferson Adams, in Gluten-Free Grains and Flours,

      0 comments 10,387 views
      Scott Adams

      Australian Plantago: A Game-Changer for Gluten-Free Breads

      By Scott Adams, in Gluten-Free Grains and Flours,

      2 comments 2,020 views
      Jefferson Adams

      Will GMO Wheat Be Lifeline for Celiac Sufferers?

      By Jefferson Adams, in Gluten-Free Grains and Flours,

      6 comments 9,585 views
      Jefferson Adams

      Could ‘Good Gluten’ Change the Future of Celiac Disease?

      By Jefferson Adams, in Gluten-Free Grains and Flours,

      5 comments 8,653 views

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  • Recent Activity

    1. Theresa2407
      - Theresa2407 replied to Leeloff's topic in Gluten-Free Foods, Products, Shopping & Medications
      67

      How Come Gluten Didnt Bother Me In Italy

      Maybe you have a low intolerance to Wheat. Rye, Barley and Malt are the gluten in Celiac disease. It has always been stated Wheat and Gluten, not just a Wheat intolerance. Barley will keep me in bed for (2) weeks. Gut, Migrains, Brain fog, Diahrea. It is miserable. And when I was a toddler the doctor would give me a malt medicine because I always...
    2. Gigi2025
      - Gigi2025 replied to Leeloff's topic in Gluten-Free Foods, Products, Shopping & Medications
      67

      How Come Gluten Didnt Bother Me In Italy

      Thanks much Scott. Well said, and heeded. I don't have Celiac, which is fortunate.
    3. Scott Adams
      - Scott Adams replied to anonymoushappygirl's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Possible celiac - need advice

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that? Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:
    4. Scott Adams
      - Scott Adams replied to Jades Journey's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Celiac or not??

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough...
    5. Scott Adams
      - Scott Adams replied to Leeloff's topic in Gluten-Free Foods, Products, Shopping & Medications
      67

      How Come Gluten Didnt Bother Me In Italy

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial...
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