Being gluten intolerant doesn’t mean you have to eat a totally
grain-free diet. Here are a few options you can still enjoy (in
moderation) when grain-cravings strike:
Rice
Corn
Quinoa
Buckwheat
Millet
Amaranth
Teff
Sorghum
Wild rice
Corn
Quinoa
Buckwheat
Millet
Amaranth
Teff
Sorghum
Wild rice
A note about oats: Experts hotly debate whether oats are tainted by
gluten. Oat advocates point to studies showing oats don’t appear to
damage the small intestines of people with celiac. Yet, detractors say
oats are bound to be contaminated by gluten because they are often
processed in facilities that handle gluten-containing grains. So it’s
best to steer clear. If you’re concerned about contamination, choose
Bob’s Red Mill oats (available at most major grocery stores). They are
considered by many to be the “cleanest” oats around. If you’re still
unsure, putting oats on your list of foods to eliminate and reintroduce
can help you determine if they are problematic.
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