Most people on a GF diet stick to rice and corn as their main source of grain and flour. But did you know there are many wonderful, tasty, highly nutritious grains/flours available? In fact, wheat-eaters should be diversifying their grains/flours as well. Many of the GF foods listed below have ancient origins amongst indigenous people throughout the world. Of course for the past 40 years food mega-corporations and lobbyists have influenced what we eat and what is available on a mass market level. But these alternative grains can be found at (or ordered through) most independent health food stores:amaranth
arrowroot
besan
buckwheat (in pure form, not a wheat plant)
cassava
fava bean
flax
gram flour (not to be confused with graham)
lentil flour
millet
montina
nut flour
polenta
potato flour
psyllium
quinoa (plant shown in photo)
rice bran
sorghum
soya flour
tapioca flour
teff
wild rice
yam flour
3 comments:
I now love quinoa having discovered it after my doctor recommended it. Wish I had known about it years ago!
mail me quinoa salad pls mumzi xx
you know I would if I could :)xo
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