By Deepali Verma
While most people can safely consume gluten, it can cause gastrointestinal distress in some.Gluten can be found in a wide variety of popular cereals. However, many healthy gluten-free grains are readily available.
Sorghum is usually grown as a cereal grain and animal feed. Sorghum syrup, a sweetener, and several alcoholic beverages are made from it. Sorghum may be ground into gluten-free flour and has a moderate taste. It can substitute barley in mushroom-barley soup.
Quinoa is now a popular gluten-free grain. It has fibre and plant-based protein and is quite adaptable. Its strong antioxidant content makes it one of the healthiest grains. It makes wonderful gluten-free crusts and casseroles. Quinoa flour makes pancakes, tortillas, and bread.
Oats are a great source of oat beta-glucan, a beneficial soluble fibre. For added fibre and nutrients, add oats to pancakes, granola bars, or parfaits.
Buckwheat is gluten-free and unrelated to wheat, despite its name. Try gluten-free buckwheat soba noodles instead of pasta. Use buckwheat to give soups, salads, and veggie burgers a crunch.
Amaranth can stand in for other grains like rice or couscous. Soups, jellies, and sauces can all benefit from using cooked and chilled amaranth in place of cornflour as a thickening agent.
White rice is made by removing the bran and germ from brown rice. Brown rice makes a tasty side dish or hearty supper when coupled with veggies and lean meats.