Quinoa
Many people experience despair when they find out they cannot eat foods with wheat or gluten. Thoughts such as “What CAN I eat?” or “I’ll never eat normally again” are common! One benefit for those who eat gluten-free is that they can expand their knowledge on other grains and other baking ingredients. Whole grains aren’t just about wheat and there are other flours besides wheat flour! A well stocked gluten-free pantry will have a wide range of grains, flours and pastas. Listed below are some examples of gluten-free alternatives to traditional wheat-filled foods.
Grains
- Rice
- Quinoa
- Buckwheat
- Millet
Pasta
- Brown rice pasta
- Corn pasta
- Quinoa pasta
Flours
- Rice flour
- Coconut flour
- Almond flour
- Potato flour
- Sorghum flour
- Bean flour
While these foods are not traditional, they are essential in a gluten-free kitchen. With these ingredients, you can make a wide variety of foods including cakes, breads and casseroles. Try experimenting with some or all of these staple items for the gluten free kitchen. It’s the perfect way to expand you options of tasty, healthy gluten free food!
Buckwheat
Special thanks to Ashley Fowler, nutrition student at Clemson University, SC for writing this post!