Grains are known to help reduce cholesterol and support the body against fighting diabetes by helping regulate blood sugar. I’ve put together a list of gluten free grains for you to read up about. In preparation, all grains should be rinsed thoroughly under running water before cooking, and any dirt or debris should be removed. After rinsing, add one part to two parts boiling water or broth. After the liquid has returned to a boil, turn down the heat, cover and simmer for about 30 minutes.
Sorghum: A cereal grain, rich in fibre, protein and nutrients. It is often eaten as porridge but can also be ground into flour to make breads or baked goods.
Amaranth: Amaranth contains large amounts of Vitamin B, calcium, iron and Vitamin C. It easily comes in first place with regards to the protein content. The Aztecs used the grains as part of their religious practices.
Buckwheat: A fruit seed related to rhubarb that is high in Magnesium. Can be ground into flour and used to bake bread.
Millet: One of the most digestible and non-allergenic grains available. It is alkalising to the body.
Quinoa: A vegetable seed containing 9 essential amino acids. It is a complex carbohydrate with a low glycemic index, so it won’t spike your blood sugar.
Teff: Has the highest calcium content of all the grains. A cup of cooked teff is about 123 mg, about the same amount of calcium as in a half-cup of cooked spinach. It’s also an excellent source of vitamin C, a nutrient not commonly found in grains. It can be grown in areas that won’t support other crops. The seed is so small it cannot be refined so is always a whole grain.
Oats: (although oats do not naturally contain gluten, they are frequently contaminated with gluten because they are processed at mills that also handle wheat; avoid them unless they come with a guarantee that they are gluten-free.)