I hear more and more stories from individuals who are on a gluten-free diet and/or have celiac disease, who cannot tolerate any grains whatsoever, not just gluten grains (wheat, rye, barley and contaminated oats). They go gluten-free and grain-free! Some individuals do not fully recover on a gluten-free diet alone because they have other allergies or intolerances. Other grains contain a different type of gluten. Some are sensitive to all forms of gluten.
If you have been reacting to all grains, first make sure you are using gluten-free grains, without cross-contamination issues. If you find you are still reacting, then perhaps the list below will assist you in substituting some of the gluten-free grain flours, starches, thickeners and baking ingredients you’ve been using.
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- Soy flour
- Fava bean flour
- Pea flour
- Chickpea flour
- Fava bean flour
- Garbanzo flour
- Potato flour
- Potato flour
- Tapioca flour / starch
- Nut meals: almond , walnut, chestnut, etc. (you can grind your own)
- Buckwheat flour
- Quinoa flour
- Coconut flour
- Flaxseed meal
- Peanut flour
- Arrowroot
- Guar gum
I have a gluten intolerance and have recently cut out grains and noticed a significant difference. It’s a little more challenging to find foods to eat, especially because most gluten free products are made with corn/rice, but it is possible.