A while back I wrote about the naturally gluten-free grains available to us. Quinoa has gained popularity and is showing up in restaurants, cookbooks and magazines. But buckwheat, millet, amaranth and teff are also delicious and nutritious.
Keep in mind that if you are eating a gluten-free diet for a health-related reason, please be sure that any whole grain or grain-based food that you purchase come from dedicated gluten-free facilities. I am weary of any naturally gluten-free that is processed in a facility with wheat. All too often naturally gluten-free grains end up being contaminated with gluten somehow.
Here’s a link to an article that I wrote for GF Connect earlier this month:
I just heard from GF Connect that a celiac support group in Wisconsin enjoyed the article and recipe so much that they are including it in their next newsletter! It’s so exciting to be able to reach so many people; thank goodness for the Internet!
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