Gluten-free, A Marvellous Nourishing Grains
Gluten is a protein found in wheat, barley, and rye that can be difficult to digest for some folks. The number of folks involved is 1-2 per cent of the population who have celiac disease, an autoimmune form of gluten intolerance that requires a gluten-free diet for the rest of their lives. Gluten is found in many of the most commonly consumed grains. Gluten-free grains, on the contrary, are abundant and high in nutrients.
Sorghum flour
Sorghum is a plant genus belonging to the grass family. It is an Australian native with a wide range of cultivars grown in India, Africa, and Asia. It’s known in India as ‘Jawar’ or ‘Jowar,’ and it’s easy to find in a nearby store. Jowar can be milled into flour for rotis, and it’s also used as a gluten-free flour blend in all baked goods. Sorghum is high in fibre, which can help combat sugar absorption and keep blood sugar levels stable.
Gluten-free oats
Oats are extremely nutritious. They’re also one of the best sources of oat beta-glucan, a type of soluble fibre that has health benefits.
Although oats are gluten-free by nature, many brands may contain trace amounts of gluten. When oats are harvested and processed, they may become contaminated with gluten. If you have celiac disease or gluten sensitivity, look for oats that are gluten-free certified.
Keep in mind that a small percentage of celiac disease patients may be sensitive to avenin, and oat protein. Gluten-free oats, on the other hand, should be fine for the vast majority of gluten-intolerant people.
Quinoa gluten-free
Quinoa is one of the most widely consumed gluten-free grains. It’s a great source of fibre and plant-based protein, and it’s incredibly versatile. Quinoa is a high-protein food and one of the few plant foods that can be considered a complete protein. Quinoa contains all eight essential amino acids that your body requires, unlike most plant foods that only contain one or two.
Buckwheat
Buckwheat is a gluten-free grain-like seed that is unrelated to wheat. It contains a lot of antioxidants, including a lot of rutin and quercetin, two types of antioxidants. Buckwheat contains a high number of antioxidants and has been related to lower blood cholesterol levels, which seem to be a risk factor for cardiovascular disease.
Buckwheat is not only a good source of protein in terms of quantity, but it is also a complete protein, containing all 9 essential amino acids that humans cannot produce naturally and must obtain from food. Remember that buckwheat is one of many gluten-free grain options if you have celiac disease.
Read Also: Wheat nutrition facts, benefits and its side effect
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