There are many food groups that are naturally gluten-free. You're aware of meats, fruits, vegetables, and... legumes, too. Grains get a little more difficult. Like separating 'the wheat from the chaff', separating the gluten grains and flours from the gluten-free grains and flours can be a little more complicated. Here are four to get to know and learn about all in one place - Bob's Red Mill Natural Foods: http://www.bobsredmill.com/
Almond flour - it's nuts how good it is!
Finding it difficult to make a tender cookie or tasty bread that is gluten-free? Try using some almond flour instead. As Bob (of Bob's Red Mill) said, "Eating whole almonds is terrific, but did you know that adding almond meal to your baking and cooking can bring the health benefits of almonds to your diet, as well as cutting back on carbohydrate consumption? Replacing 25% of the flour in your baking with almond meal will add wonderful texture and flavor while reducing the total carbohydrates. This makes it perfect for those following a low carbohydrate or paleo diet."
Sorghum - say what?
Have you ever eaten sorghum? Wasn't it that stuff that used to be eaten by pioneers out west in the 19th century?
Want to be adventurous and fun with your food?
Well, take a tip from Bob (at Bob's Red Mill) who describes it like this, "This gluten free grain is an excellent source of dietary fiber and a wonderful way to include the health benefits of whole grains in a gluten free diet. Unlike some gluten free grains, the hearty, chewy texture of whole grain sorghum is very similar to wheat berries, making it an ideal addition to pilafs and cold salads. Replace the noodles or white rice in soups with sorghum for a more nutritious alternative.
Surprise and delight your friends and family by serving popped sorghum instead of popcorn at your next gathering. Sorghum is easy to pop in the microwave or on the stove top and makes a fun conversation piece for movie night."
Green Pea Flour - and great gobs of goodness
Who would have thought that not only can you make soup from preen pea flour, but dip and other foods to improve their nutritional content.
Bob (of Bob's Red Mill) puts it this way, "There seems to be some general confusion on what to do with this flour besides make split pea soup. Yes, you can make an excellent, easy split pea soup with our green pea flour—but that’s not all. You can also use it in all sorts of fun recipes, like Pea, Parmesan and Rosemary Crackers or savory gluten free pancakes (served with smoked salmon and crème fraiche).
Add some green pea flour to breads, cookies, cakes and muffins for a nutritional boost and to create a baked good with a fun color. Use it to make a creamy dip or use it in place of garbanzo bean flour for falafel-like patties. It’s a fun ingredient that is well-suited to experimentation."
Buckwheat - it's not wheat!
Even thought the word 'wheat' is in its name, there is no gluten in buckwheat. Bob (of Bob's Red Mill) wants people to know that, "Buckwheat is one of the best sources of protein in the plant kingdom. Buckwheat is not a grass, though it is treated like a cereal crop. The outer husk is pulled away and the grain-like fruit is harvested and eaten.
Buckwheat is very nutritious, making it popular in many nations across the globe. Its high fiber content keeps the digestive system healthy and helps slow down the rate of glucose absorption, which makes it a healthy option for those with diabetes. It is also a good source of manganese, magnesium, and copper, all of which support the immune system.
For a delicious, hot cereal, bring 3 cups water and 1/4 teaspoon salt to a boil. Add 1 cup cereal, turn heat down, cover and cook for 10 minutes. Makes 2-1/2 cups. Serve with honey and brown sugar and milk. Add dried fruits and nuts to boost your breakfast or get exotic by adding a swirl of peanut butter and a handful of chocolate chips."