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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.

    88 articles in this category
      Jen Cafferty

      Quinoa the Amazing Gluten-Free Grain

      By Jen Cafferty, in Gluten-Free Grains and Flours,

      19 comments 161,505 views
      Wendy Cohan, RN

      Nutritional Content of Gluten-Free Alternative Grains and Flours

      By Wendy Cohan, RN, in Gluten-Free Grains and Flours,

      13 comments 50,300 views
      Kathleen La Point

      The First Direct Test of the Safety of Sorghum for People with Celiac Disease

      By Kathleen La Point, in Gluten-Free Grains and Flours,

      4 comments 10,689 views
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      Jefferson Adams

      Study Confirms Wheat-free Sorghum Food Products Safe for Celiac Patients

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

      3 comments 23,207 views
      Scott Adams

      Is Triticum Monococcum (Einkorn) a Safe Wheat for those with Celiac Disease?

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

      3 comments 46,254 views
      Scott Adams

      Non-Toxic Wheat Possible Option for Future Celiac Disease Treatment

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

      1 comment 9,256 views
      Scott Adams

      Baking Quality Wheat Ancestors May be Safe for Those with Celiac Disease

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

      0 comments 16,222 views
      Scott Adams

      Dutch Researchers Discover Grain Protein Homology Responsible for Toxicity in Celiacs

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

      3 comments 9,786 views
      Scott Adams

      Cross-Contamination and Grain Processing Equipment

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

      3 comments 11,267 views
      Scott Adams

      Gluten-Free Grains in Relation to Celiac Disease - by Donald D. Kasarda, Former Research Chemist for the United States Department of Agriculture

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

      21 comments 203,469 views
      Scott Adams

      Corn Gluten - Is it Safe for a People with Celiac Disease Who are on a Gluten-Free Diet?

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

      101 comments 326,987 views
      Scott Adams

      Celiac Disease and Barley Malt - by Donald D. Kasarda, Former Research Chemist for the United States Department of Agriculture

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

      8 comments 52,312 views

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  • Recent Activity

    1. Beverage
      - Beverage replied to Inkie's topic in Gluten-Free Foods, Products, Shopping & Medications
      3

      Tea Bags and Gluten

      I order tea from https://www.republicoftea.com/ All gluten free. Sign up for the newsletter and they send discounts regularly.
    2. Gigi2025
      - Gigi2025 replied to Leeloff's topic in Gluten-Free Foods, Products, Shopping & Medications
      68

      How Come Gluten Didnt Bother Me In Italy

      Hi Theresa, A few of my friends have your same story. You may be right about barley, etc. 18 years ago at a football game while clapping, suddenly my 4th finger was in agony. It looked like a vein had burst. It was blue for a couple hours, then disappeared. Finally realized it happened every time when drinking beer. It's occurred several times over the...
    3. Russ H
      - Russ H replied to Heatherisle's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      31

      Blood results

      The EMA test is an old and less sensitive test for anti-tTG2 antibodies. It relies on a technician using a microscope to check for fluorescence of a labelled substrate (typically monkey oesophagus or human umbilicus), giving a simple positive/negative result. It is similar to running a standard anti-tTG2 test but with a high cut-off, making it more specific...
    4. Theresa2407
      - Theresa2407 replied to Leeloff's topic in Gluten-Free Foods, Products, Shopping & Medications
      68

      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...
    5. Gigi2025
      - Gigi2025 replied to Leeloff's topic in Gluten-Free Foods, Products, Shopping & Medications
      68

      How Come Gluten Didnt Bother Me In Italy

      Thanks much Scott. Well said, and heeded. I don't have Celiac, which is fortunate.
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