Learning which grains are gluten-free is a first step to a safe diet for people who suffer from celiac disease or a gluten allergy or sensitivity. Beyond that, learning about cross-contamination threats and how to cook with gluten-free grains and products are also part of the process.
List of Gluten-Free Grains, Flours and Thickeners
Along with oats, many gluten-free seeds and grains are milled or ground into flours and thickeners. These products offer a number of alternatives for the gluten-free diet, however, something to keep in mind when using these flours is that each of them brings a unique flavor to the recipe which influences the final product.
Gluten-free Foods and Grains Used to Create Flours
- Chickpea (also known as besan)
- Rice (rice flour is available in a wide variety)
- Potato flour
- Sago starch
- Tapioca starch
- Taro flour
Cooking with Gluten-Free Grains
Learning to maintain a gluten-free kitchen and to bake with gluten-free grains and grain products is a process, but one well worth the effort. The variety of grains and seeds available opens the door to new tastes and options for a varied and satisfying gluten-free way of eating.