It’s coming to be that time of year again when we crave hearty grains and warmer foods to celebrate the Fall and Winter. If you’re part of a family where allergies, gluten sensitivities, or other dietary concerns exist, you may be wondering which grains are a good choice for your family this year. We’ve compiled a list to help make it easy!
The following grains DO CONTAIN GLUTEN and may aggravate allergies more than others…
- Wheat
- Barley
- Rye
- Spelt
- Kamut
- Durum
- Semolina
- Farro
- Bulgar
- Triticale
The following grains DO NOT CONTAIN GLUTEN and may aggravate allergies less than others…
- Amaranth
- Buckwheat
- Corn
- Millet
- Oats
- Quinoa
- Rice
- Sorghum
- Teff
- Wild Rice Varieties
Make sure that the gluten-free grains you choose are processed in a gluten-free environment if that’s an important consideration for your family. Many grains, especially oats, can be contaminated with wheat unless they are grown and processed in a truly gluten-free way.
Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat fruit. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.^