Need A Little Help Knowing What Is Actually Safe?

[SabrinaLuvsGluten]

Hi! I have been researching the different alternatives for a gluten-free diet. I have read contradicting things about quinoa, buckwheat, amaranth, etc...

Can anyone use these flours/flakes without a problems, or has anyone actually experienced a problem with them?? I was going to try quinoa flakes and cream of buckwheat so that everything thing I eat isnt RICE. Any help is GREATLY appreciated. Thanks!

Sabrina

[KaitiUSA]

https://www.celiac.com/st_main.html?p_catid=12

Here is a link to safe and forbidden lists that will help you out a bit

Quinoa,Buckwheat, and Amaranth are gluten free and you will find that on the safe list in the link above. Buckwheat just ended up with a bad name but it is safe

[ianm]

Buckwheat is the mutated pronunciation of the Dutch word for it. Buckwheat, amaranth and qinoa are all great to eat. Lots of protien, fiber and low in carbs.

[tarnalberry]

Buckwheat, amaranth, and quinoa are all gluten-free, as has been mentioned. Teff is gluten-free as well. Sorgum is also gluten-free (though it's closely related to corn). And millet is too(though some corn sensitive folks cross react with it). I use these in a number of forms: flours (all of them, as I don't like using the lower protein/lower fat/lower fiber rice/potato/tapioca flours), flakes (only quinoa so far), various grinds (buckwheat - roasted (then it's called kasha) or not, and millet particularly), and as the whole (buckwheat, quinoa, and millet). (I've got some whole amaranth, I just haven't tried cooking it yet.)

Each of the grains is unique, and has different varieties. (I like red quinoa better than regular...) Some have strong tastes (ugh... can't use teff on it's own!), and some work very well mixed with others. It takes a little experimenting to find out what your tastebuds prefer.