After a while of managing the gluten free diet many of us get a little experimental….trying different grains to spice up (fiber up, protein up, nutrition up) our foods that tend to be pretty bland. So some of those grains include quinoa, sorghum and brown rice in my home.  For others, that list may include the use of millet, garbanzo bean flour, tef, amaranth, and buckwheat…to name a few.

Today a new study looking into the “gluten–freeness” of some of those more potent grains confirms their gluten free status.

The researchers from the Institute of Food Sciences at the National Research Council in Italy studied the immune activity in tef (also spelled teff), millet, amaranth and quinoa. “The believed lack of toxicity for most of these cereals and pseudocereals was based on their taxonomical classification rather than a direct evaluation of their immunostimulatory activity,” researchers said.    In other words, because of the grain’s classification, it was deemed gluten free– not because it was actually tested for gluten.  So researchers tested the four grains.

Researchers found all of the grains to be gluten free.  “On the basis of our results, all tested grains may be considered suitable for use in the diet of patients with celiac disease,” researchers said.

You can read a more detailed description of the testing  and the research at

More Nutritional Info on these Gluten Free Grains

Source:  Gluten Free Everyday Cookbook by Robert Landolphi:

Amaranth flour:  1/4 cup has 3 grams of dietary fiber and 4 grams of protein

Millet flour: 1/4 cup has 4 grams of dietary fiber and 3 grams of protein

Quinoa flour: 1/4 cup has 4 grams of dietary fiber and 4 grams of protein

Teff flour: 1/4 cup has 4 grams of dietary fiber and 4 grams of protein

In comparison:

White rice flour:  1/4 cup has 1 gram of dietary fiber and 2 grams of protein

So try some of these healthful gluten free grains!

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