Why not Wheat?

We live in a world filled with wheat products and when you are told you can't have it, your selection of what to eat is narrowed. That is if you don't know where to look. That is when I can help you with creative alternatives that are easier than you would think. The protein in wheat is called gluten; it is very sticky and for many people is hard to digest. Some people have no tolerance for any amount of gluten (especially those diagnosed with Celiac disease) while others can handle some gluten grains just not wheat. The following grains and pseudo-grains are gluten free:

• Rice Wild rice (not related to rice)
• Quinoa (a complete protein)
• Amaranth (you can pop it like popcorn!)
• Millet
• Buckwheat (not at all related to wheat despite the name)
• Oats that are labeled gluten free (oats themselves do not contain gluten but are usually processed in plants that process wheat and are therefore contaminated with gluten)

The following grains are related to wheat and do contain gluten. They are easier to digest and suitable for those intolerant to wheat but not allergic to gluten:

• Kamut
• Spelt
• Barley
• Rye

When you are shopping for wheat free alternatives be a label reader as there are a lot of so called healthy wheat and gluten free products that contain not so healthy ingredients. Try these quick ideas to make a pot of grains more interesting:

• 3 tbsp lemon juice, 2 tbsp extra virgin olive oil, salt and ¼ cup fresh basil or parsley.
• 1 dice red pepper, ¼ cup diced red onion, juice of 1 lime, ¼ cup chopped cilantro and 2 tbsp of sesame oil.
• 1 cup of peas, 3 chopped green onions, 2 tbsp lemon juice and 2 tbsp Barleans flax oil.

Happy wheat free cooking and get a free recipe book here!