The term “ancient grains” has no official definition, but it’s quickly become a catchphrase among food manufacturers for cereal grains (seeds of grasses) and pseudograins (seeds of non-grass plants) that have remained unchanged for millennia.
It is well known that oats can be cross-contaminated with the gluten-containing grains wheat, rye and barley. But what about other, naturally gluten-free grains, flours and starches?
Gluten-free food choices are a great thing, but now we need nutrition along with taste.
Teff, a major cereal crop of Ethiopia, is the smallest of all grains in the world.
CFIA has given Allergic Living permission to post that full report below for interested consumers.
The number of beers labeled “gluten-free” has skyrocketed in recent years
Navigate the gluten-free diet while eating out with these helpful tips.
Registered dietitian Shelley Case has created unique and incredibly helpful nutritional comparison charts of the most popular gluten-free pasta brands.