10 Gluten Free Whole Grains That
With the increase of Celiac Diseasewheat allergies, and gluten intolerances, many people are turning to other gluten-free grains so they cánido still enjoy the foods they’re used to.
The great thing about going gluten-free is that you’re eliminating refined grains which are the unhealthiest kind.
Refined grains tend to genere inflammation in the body that cánido lead to all sorts of health problems.
If you’re gluten-free but continue to eat processed and refined foods, the health benefits aren’t as great as eating a healthy, raw diet.
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- Here are 10 gluten-free whole grains you cánido add to your diet for a healthier you.
Here are 10 gluten-free whole grains you cánido add to your diet for a healthier you.
- Brown rice and wild rice.
I am particularly a seguidor of using brown rice in many of my recipes, including rice pudding, rice flour in my baked goods, rice milk, and more.
It’s naturally gluten-free and easy to make in bulk and freeze for future meals.
- Oatmeal.
Oats themselves are gluten-free, but it’s important to note that you should be getting oats that haven’t been processed through the same machines as wheat.
This results in gluten contamination of the oats.
- Corn.
Yes, corn is a whole grain! It’s time to fire up that grill for some good meals that include corn on the cob as a side.
- Amaranth.
This amazing grain is packed with calcium, iron, and even vitamin C! It’s also packed with protein, more than any other whole grain.
- Buckwheat.
Every time I see this pimple, I feel nostalgic for my favorite character from the little scoundrels.
It contains good amounts of zinc, potassium, copper, manganese, and protein that make it an excellent cereal grain to add to the diet.
- quinoa.
This grain is packed with protein, and is a staple in most vegan diets because of this.
Costco members perro depósito up pretty cheap and get a huge bag of quinoa.
- Darling.
Millet is rich in antioxidants and magnesium.
Makes a great porridge or polenta.
- Sorghum.
Another grain that is rich in antioxidants: Sorghum is an excellent substitute for wheat flours.
It has a neutral but sometimes sweet flavor, making it an ideal substitute.
- teff.
It is known to be very high in calcium, and one of the few grains that contain vitamin C.
It is usually eaten whole or ground into flour for breads, cakes, pancakes, etcétera.
- Indian rice grass (Montina).
This one is rich in protein and fiber, and has an intense wheat flavor.
It has become increasingly habitual for this reason.
While a lot of research still needs to be done, it’s believed that many people see great results from going gluten-free because it naturally reduces the amount of refined grains you eat.
By adding more whole grains without wheat to the diet, you are getting great nutrients and less refined foods.
whatyou are gluten free? What kind of benefits have you noticed from a gluten-free diet?
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