Gluten-Grains
Wheat*, Spelt*, Kamut*, Triticale*(* are all forms of Wheat).
Rye, Barley, Oats ( contains gluten but no gliadin).
Gluten is a collective name to cover a number of proteins that occur in grains. Modern wheat, especially the wheat we consume in Ireland, is extremely high in gluten. Industrial bakers love this as gluten swells giving you a bigger loaf for less flour. Gluten also allows dough to stand up to industrial scale mixing and baking. Modern supermarket breads are full of gluten and chemicals and each slice of pan bread is roughly the equivalent of 5 teaspoons of sugar.
Even though Oats contain Gluten, they do not contain Gliadin which is the most irritant and allergenic part of gluten. Approx 80% of people with Coeliac disease can tolerate some Oats. All the other Gluten Grains contain Gluten and Gliadin. However Wheat has by far the highest content.
Non-Gluten Grains
Buckwheat (no relation of wheat), Corn, Millet, Maize, Rice
Amaranth, Quinoa.
Even though Corn is Gluten-Free it should be eaten only every third or fourth day. Most of it is genetically modified & it is 12th on the list of the top allergy causing foods. This is probably due to the fact that corn, corn oil and high fructose corn syrup are in a huge amount of the food currently eaten. Many animals are feed corn and this affects dairy, meat and eggs.
Quinoa and Amaranth are wonder grains but need to be cooked properly. Quinoa contains excellent protein which is wonderfully nutritious, especially for vegetarians. Amaranth contains more Calcium than milk.
Quinoa:
Wash several times to remove bitterness. Add half a cup to a frying pan with a little olive/coconut oil or ghee. Turn over on the pan for 4-5 minutes. Transfer to a saucepan and add a cup of water(or vegetarian stock). Bring to the boil and then simmer slowly until all the water is absorbed and the quinoa is light & fluffy. Add Turmeric, Black Pepper, Tamari sauce, Parsley etc and serve like rice. Alternatively, make a large pot and keep in the fridge. Every day take out what you want and chop in whatever you like to make a lovely couscous – peas, beans, chickpeas, celery, carrot, parsley, olives, tamari sauce, chicken, turkey, mackerel, sardines and so on