Whole Grains: Get Enough on the Gluten-Free Diet

in Celiac, The Celiac Expert
Published: September 17, 2012

Cooking Whole Grains

In a heavy-bottomed sauce pan, with a tight fitting lid, bring water or gluten-free broth to a boil. Slowly add the whole grain and simmer on low until all the liquid is absorbed. Cooking times will vary, depending on the grain you choose. For more on cooking times, see this handy chart.


Following are some tasty recipes that use whole grains:
Chickpea Burgers with Buckwheat Tabbouleh Salad
Blueberry Flax Muffins
Carrot Apple Energy Bars
Carol Fenster’s Wild Rice Salad

  • Learn more of the health benefits of whole grains here.
  • Shelley Case has hot tips for weight management on the gluten-free diet here.

See also: Cooking with Whole Grains on a Gluten-Free Diet

Shelley Case, RD, is an international celiac and gluten-free expert, a featured columnist in Allergic Living magazine and author of Gluten-Free Diet: A Comprehensive Resource Guide.

For more information about the GF diet see: