Gluten-Free Grains and Flours is a must have list to know what is the best for your body, why and for planning and preparing your menu and diet.
My dad raised wheat and corn, cattle and us. In America, with our lovely fields of waving grain, wheat, oats, corn and so many other yummy grains that we are used to in our breads and pastries are supposed to be good for us. It’s almost blasphemy to think that they are not.
Sadly, our bodies really don’t metabolize them well and they are now creating problems like crazy. Plus, with all of the additives, pesticides and GMO problems in the growing and manufacturing process now, they are pretty much ruined.
My dad had Crohn’s Disease for 40 years, terribly limiting his life and joy. What he raised on the farm was also, sadly, toxic to his body.
Grain With Gluten
Wheat, including varieties like:
- Oats — Oats are inherently gluten-free, but are frequently contaminated with wheat during growing or processing. (If you do not have Celiac Disease, oats will be fine after your initial cleansing and 4-6 months on the clean diet.)
Six companies that use organic grains currently offer pure, uncontaminated oats.
- Bob’s Red Mill
- Cream Hill Estates
- GF Harvest (Gluten Free Oats)
- Avena Foods (Only Oats)
- Legacy Valley (Montana Monster Munchies)
- Gifts of Nature
Ask your physician if these oats are acceptable for you. Visit GlutenFreeDiet.ca for a discussion on oats in the gluten-free diet.
- Corn (corn is not suggested however due to 99% of it being GMO, unless organic)
- Montina (Indian rice grass)
- Quinoa (high in protein too)
- Rice (Brown or long grain)
- Wild Rice