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    Gluten Free Grains

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    Olivia

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    © All Rights Reserved
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    Gluten Free Grains

    Uploaded by

    Olivia
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    © © All Rights Reserved

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    5 views4 pages

    Gluten Free Grains

    Uploaded by

    Olivia

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 4

    Courtesy of Linda Arpino, MA,RDN,CDN

    WHICH GRAINS ARE GLUTEN-FREE?


    It's important to note that gluten-intolerant people CAN eat whole grains. In
    fact, as you'll see from the list below, a large number of gluten-free grain
    choices are available. Most grains are gluten-free! The grains on the right are
    gluten-free whole grains, when they are consumed with all of their bran, germ,
    and endosperm.

    Grains with Gluten Gluten FREE Grains


    Wheat, including varieties like spelt, Amaranth
    kamut, farro and durum; and products
    like bulgur, semolina
    Barley Buckwheat
    Rye Corn
    Triticale Job's Tears (or Hato Mugi)
    Millet
    Montina (Indian rice grass)
    Oats** see below Oats** see below
    Quinoa
    Rice
    Sorghum
    Teff
    Wild Rice
    **Oats are inherently gluten-free, but are frequently contaminated with wheat
    during growing or processing. Several companies (Bob's Red Mill, Cream Hill
    Estates, GF Harvest (formerly Gluten Free Oats), and Avena Foods are
    currently among those that offer pure, uncontaminated oats. Ask your physician
    if these oats are acceptable for you. Click here for a discussion on oats in the
    gluten-free diet or visit Health Canada's website for an extensive technical
    review on the safety of oats in the GF diet.

    GLUTEN FREE GRAINS PAIR WITH OTHER HEALTHY SUBSTITUTES


    Many creative recipes have been developed for gluten-intolerant people, using
    the gluten-free grains above along with foods like nuts, arrowroot, beans,
    chestnuts, mesquite, potato, soy, and tapioca, all of which are gluten-free.
    Courtesy of Linda Arpino, MA,RDN,CDN
    Some of these ingredients make deliciously healthy breakfast cereals and side
    dishes, while others are ground into flours for flavorful baked goods such as
    pizza, desserts, and breads.

    For a quick and easy reference on cooking gluten free grains, click here (144K
    PDF)

    For gluten-free baking tips, visit The Savory Palate.


    For more information on foods that are acceptable for the gluten-free diet, see
    the Quick Start Diet Guide at Gluten.net. It was jointly developed by the
    Gluten Intolerance Group of North America (GIG®) and the Celiac Disease
    Foundation.

    WHERE TO BUY GLUTEN-FREE INGREDIENTS AND FOODS


    Hundreds if not thousands of companies world-wide provide a huge array of
    gluten-free foods and ingredients; many can be found at natural food stores.
    Some grocery stores carry gluten-free goods. Gluten-free items are available
    through mail-order at many places including

    Mail Order Sources for Gluten Free Ingredients and Products


    Amazing Grains GoGo Quinoa
    Arrowhead Mills Hodsgon Mill

    The Birkett Mills HomeFree


    Bob's Red Mill Jovial Foods

    Canyon Bakehouse Lundberg Family Farms


    Cream Hill Estates Mom's Place Gluten Free
    Crunchmaster Montana Monster Munchies / Legacy Valley
    Ener-G.com Mother's Farms

    Enjoy Life Natural Brands Northern Quinoa Corporation


    Fabe's All Natural Bakery Nu-World Amaranth

    Gifts of Nature Pamela's Products


    Gluten Free Quinoa Corporation / Ancient Harvest

    Gluten-Free Mall The Teff Company


    GF Harvest / Gluten Free Oats Twin Valley Mills
    Gluten Solutions Udi's Gluten-Free
    Courtesy of Linda Arpino, MA,RDN,CDN

    Many products from the companies above are also available in your local stores.

    HIDDEN SOURCES OF GLUTEN


    Gluten hides in many unsuspecting places such as candy, sauces, and malt
    flavoring. Other ingredients appear suspicious, but may be safe. To learn more,
    visit Gluten Free Living. If in doubt about a particular food, ask the
    manufacturer about the ingredients and the standards they use to assure your
    safety.

    WHAT DOES THE LABEL SAY?


    Reading labels is very important. In the U.S., the Food Allergen Labeling and
    Consumer Protection Act mandates that labels on foods manufactured after
    January, 2006, will list the word “wheat” to indicate the presence of wheat. But
    the label doesn’t have to list other gluten-containing grains such as barley, rye,
    spelt, kamut, or triticale.

    In mid-2013, the U.S. Food & Drug Administration (FDA) released long-awaited
    standards for what food companies can label as "gluten-free." These standards
    define gluten-free as containing fewer than 20 parts per million (ppm) of gluten
    -- a level consistent with standards in other countries.

    GLUTEN FREE BLOGS


    The Gluten Free RD (with Rachel Begun, MS, RDN, CDN)
    Gluten-Free Diet (with Shelley Case, RD)
    Carol Fenster Cooks (with Carol Fenster)

    SUGGESTED COOKBOOKS AND BOOKS


    These days, there are a great many wonderful gluten-free cookbooks to guide
    those who want to eat gluten-free deliciously. Take a look at some of these:

    The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson


    (Robert Rose, 2013)
    125 Gluten-Free Vegetarian Recipes by Carol Fenster (Avery/Penguin Group,
    2011)
    100 Best Gluten-Free Recipes by Carol Fenster (Wiley, 2010)
    1,000 Gluten-Free Recipes by Carol Fenster, PhD (Wiley, 2008)
    American Dietetic Association Easy Gluten-Free by Tricia Thompson, MS, RD
    and Marlisa Brown, MS, RD, (Wiley 2010)
    Courtesy of Linda Arpino, MA,RDN,CDN
    Best Gluten-Free Family Cookbook by Donna Washburn and Heather Butt
    (Robert Rose, 2005)
    Complete Gluten-Free Cookbook by Donna Washburn and Heather Butt (Robert
    Rose, 2007)
    Cooking Free by Carol Fenster, PhD (Avery/Penguin Group, 2005)
    Food Allergy Survival Guide by Vesanto Melina, MS, RD, Jo Stepaniak, MSEd,
    Dina Aronson, MS, RD (Healthy Living Publications, 2004)
    Gluten-Free 101 by Carol Fenster, PhD (Savory Palate, 2006)
    Gluten-Free Diet: A Comprehensive Resource Guide by Shelley Case, RD (Case
    Nutrition Consulting Inc., Expanded Edition, 2010)
    Gluten-Free Friends by Nancy Patin Falini, RD (Savory Palate, 2003) – book for
    kids
    Gluten-Free Makeovers by Beth Hillson (Da Capo Lifelong Books, 2011)
    Gluten-Free Quick & Easy by Carol Fenster, PhD (Avery/Penguin Group, 2007)
    The Wheat-Free Cook by Jacqueline Mallorca (William Morrow, 2007)
    Wheat-Free Recipes & Menus by Carol Fenster, PhD (Avery/Penguin Group,
    2004)

    FOR ADDITIONAL INFORMATION


    For additional information, see the web sites of these organizations and Celiac
    Disease Centers in the U.S.:

     The National Foundation for Celiac Awareness / Celiac Central


     MassGeneral Hospital for Children Center for Celiac Research & Treatment
     The BIDMC Celiac Center
     University of Chicago Celiac Disease Program
     The Celiac Disease Center at Columbia University
     The Mayo Clinic
     The National Institutes of Health (NIH)

    The Whole Grains Council thanks Carol Fenster, Ph.D. and Shelley Case, RD for
    contributing most of the content on this page. Carol is President/Founder of Savory
    Palate, Inc. and author of Gluten-Free 101: Easy, Basic Dishes without Wheat and
    several other books. Shelley Case, RD, of Gluten-Free Diet is a leading international
    nutrition expert on celiac disease.

    Source: http://wholegrainscouncil.org/whole-grains-101/gluten-free-whole-grains
    Accessed 1/19/15

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