I have been wanting to do this for sometime, I need to give you all a list of Gluten Free Grains, I have just given the Nutritional Value on my Blog Please go to links I posted under each title for loads of delightful information on the Grain, all info taken from Wikipedia!! :D
MILLET:
http://en.wikipedia.org/wiki/Millet
Nutrition:
The protein content in millet is very close to that of
wheat; both provide about 11% protein by weight.
Millets are rich in B vitamins, especially
niacin, B6 and
folic acid,
calcium,
iron,
potassium,
magnesium, and
zinc. Millets contain no
gluten, so they are not suitable for raised bread. When combined with
wheat, (or
xanthan gum for those who have
cœliac disease), they can be used for raised bread. Alone, they are suited for
flatbread.
As none of the millets are closely related to wheat, they are appropriate foods for those with
cœliac disease or other forms of allergies/intolerance of wheat. However, millets are also a mild
thyroid peroxidase inhibitor and probably should not be consumed in great quantities by those with
thyroid disease.
Sorghum
http://en.wikipedia.org/wiki/Sorghum#Nutritional_profile_of_sorghum
Nutritional profile of sorghum:
Sorghum is about 70 percent starch and a good energy source. Sorghum starch consists of 70 to 80 percent amylopectin, a branched-chain polymer of glucose, and 20 to 30 percent amylose, a straight-chain polymer.
The digestibility of the sorghum starch is relatively poor in unprocessed form, varying between 33 to 48 percent. Processing of the sorghum grain by methods such as steaming, pressure-cooking, flaking, puffing or micronization of the starch increases the digestibility of sorghum starch. This has been attributed to a release of starch granules from the protein matrix rendering them more susceptible to enzymatic digestion.
On cooking, the gelatinized starch of sorghum tends to return from the soluble, dispersed and amorphous state to an insoluble crystalline state. This phenomenon is known as retrogradation; it is enhanced with low temperature and high concentration of starch. Amylose, the linear component of the starch, is more susceptible to retrogradation.
Certain sorghum varieties contain anti-nutritional factors such as tannins. The presence of tannins is claimed to contribute to the poor digestibility of sorghum starch. Processing in humid thermal environment aids in lowering anti-nutritional factors of sorghum.
Sorghum starch does not contain gluten. This makes sorghum a possible grain for those who are gluten sensitive.
[5]
After starch, proteins are the main constituent of sorghum. The essential amino acid profile of sorghum protein is claimed to depend on the sorghum variety, soil and growing conditions. A wide variation has been reported. For example, lysine content in sorghum has been reported to vary from 71 to 212 mg per gram of nitrogen.
[1] Some studies on sorghum's amino acid composition suggest albumin and globulin fractions contained high amounts of Iysine and tryptophan and in general were well balanced in their essential amino acid composition. On the other hand, some studies claim sorghum's prolamin fraction was extremely poor in Iysine, arginine, histidine and tryptophan and contained high amounts of proline, glutamic acid and leucine. These variations may be linked to the sorghum variety, soil and growing conditions. The digestibility of sorghum protein has also been found to vary between different varieties and source of sorghum. Digestibility values ranging from 30 to 70 percent have been reported.
A World Health Organization report suggests that the inherent capacity of the existing sorghum varieties commonly consumed in poor countries was not adequate to meet the growth requirements of infants and young children. The report also claims that sorghum alone may not be able to meet the healthy maintenance requirements in adults. A balanced diet would supplement sorghum with other food staples.
Sorghum's nutritional profile includes several minerals. This mineral matter is unevenly distributed and is more concentrated in the germ and the seed-coat. In milled sorghum flours, minerals such as phosphorus, iron, zinc and copper decreased with lower extraction rates. Similarly, pearling the grain to remove the fibrous seed-coat resulted in considerable reduction in the mineral contents of sorghum. The presence of anti-nutrition factors such as tannins in sorghum reduces its mineral availability as food. It is important to process and prepare sorghum properly to improve sorghum's nutrition value.
Sorghum is a good source of B-complex vitamins. Some varieties of sorghum contain ß-carotene which can be converted to vitamin A by the human body; given the photosensitive nature of carotenes and variability due to environmental factors, scientists claim sorghum is likely to be of little importance as a dietary source of vitamin A precursor. Some fat-soluble vitamins, namely D, E and K, have also been found in sorghum grain in detectable but insufficient quantities. Sorghum as it is generally consumed is not a source of vitamin C.
TEFF (Eragrostis tef)
http://en.wikipedia.org/wiki/Teff#Cultivation_and_uses
In 1996, the US National Research Council characterized Teff as having the "potential to improve nutrition, boost food security, foster rural development and support sustainable landcare."
[2]
Teff has been widely cultivated and used in the countries of
Eritrea and
Ethiopia. Teff accounts for about a quarter of total
cereal production in Ethiopia.
[5] The grain can be used by celiacs (the
gluten in teff does not contain the a-
gliadin-fraction that causes
celiac disease) and has a high concentration of different nutrients, a very high
calcium content, and significant levels of the minerals
phosphorus,
magnesium,
aluminum,
iron,
copper,
zinc,
boron,
barium, and
thiamin.
[6] Teff is high in
protein. It is considered to have an excellent
amino acid composition (including all 8 essential amino acids for humans) and has
lysine levels higher than
wheat or
barley.
[citation needed] Teff is high in
carbohydrates and
fiber. In one 2003-2004 study in Ethiopia, farmers indicated a preference among consumers for white teff over darker colored varieties.
[7]
Nutrients and nutritional importance of rice
Rice is the staple food of over half the world's population. It is the predominant dietary energy source for 17 countries in Asia and the pacific, 9 countries in North and South America and 8 countries in Africa. Rice provides 20 percent of the world’s dietary energy supply, while wheat supplies 19 percent and maize 5 percent.
[15]
A detailed analysis of nutrient content of rice suggests that the nutrition value of rice varies based on a number of factors. It depends on the strain of rice, that is between white, brown, black, red and purple varieties of rice - each prevalent in different part of the world. It also depends on nutrient quality of the soil rice is grown in, whether and how the rice is polished or processed, the manner it is enriched, and how it is prepared before consumption.
[16]
An illustrative comparison between white and brown rice of protein quality, mineral and vitamin quality, carbohydrate and fat quality suggests that neither is complete nutrition source. Between the two, there is a significant difference in fiber content and minor differences in other nutrients.
[17]
Brilliantly colored rice strains such as the purple rice derives its color from anthocyanins and tocols. Scientific studies suggest that these color pigments have antioxidant properties that may be useful to human health. In purple rice bran, hydrophilic antioxidants are in greater quantity and have higher free radical scavenging activity than lipophilic antioxidants. Anthocyanins and γ-tocols in purple rice are largely located in the inner portion of purple rice bran.
[18]
Comparative nutrition studies on red, black and white varieties of rice suggest that pigments in red and black rice varieties may offer nutrition benefits. Red or black rice consumption were found to reduce or retard the progression of atherosclerotic plaque development, induced by dietary cholesterol, in mammals. White rice consumption offered no similar benefits, and the study claims this to be due to absent antioxidants of red and black varieties of rice.
[19]
BuckWheat: (is not related to Wheat) DO NOT CONSUME IF ALLERGIC TO RHUBARB !!
Food
Soba
noodles, made from buckwheat flour
Naengmyeon, Korean cold
noodle soup made with buckwheat flour
A traditional Breton
galette, a thin large buckwheat flour crepe
The fruit is an
achene, similar to
sunflower seed, with a single seed inside a hard outer hull. The starchy endosperm is white and makes up most or all of buckwheat flour. The seed coat is green or tan, which darkens buckwheat flour. The hull is dark brown or black, and some may be included in buckwheat flour as dark specks. The dark flour is known as
blé noir (black wheat) in French, along with the name
sarrasin (saracen).
Buckwheat noodles have been eaten by people from Tibet and northern China for a long time, as wheat can not be grown in the mountain regions. A special press made of wood log was built to press the dough into hot boiling water when making buckwheat noodles. Old presses found in Tibet and Shansi share the same basic design features. The Japanese and Koreans might have learned the making of buckwheat noodles from them.
Buckwheat
noodles play a major role in the cuisines of
Japan (
soba),
[27] Korea (
naengmyeon,
makguksu and
memil guksu) and the
Valtellina region of Northern
Italy (
pizzoccheri).
Soba noodles are the subject of deep cultural importance in Japan. In
Korea,
guksu (noodles) were widely made from buckwheat before it was replaced by wheat.
[citation needed] The difficulty of making noodles from flour with no gluten has resulted in a traditional art developed around their manufacture by hand.
Buckwheat
groats are commonly used in western
Asia and eastern
Europe. The porridge was common, and is often considered the definitive peasant dish. It is made from roasted groats that are cooked with broth to a texture similar to rice or
bulgur. The dish was brought to America by
Russian and
Polish immigrants who called it
kasha, and they mixed it with pasta or used it as a filling for
knishes and
blintzes, and hence buckwheat prepared in this fashion is most commonly called "kasha" in America, but the groats themselves are called "gretchka" by Russian immigrants.
[citation needed] Groats were the most widely used form of buckwheat worldwide during the 20th century, eaten primarily in Russia, Ukraine and Poland. The groats can also be
sprouted and then eaten raw or cooked.
Buckwheat
pancakes, sometimes raised with
yeast, are eaten in several countries. They are known as buckwheat
blinis in
Russia,
galettes in
France (savoury
crêpes made with buckwheat flour, water and eggs are associated with Lower
Brittany, whilst savoury galettes made without eggs are from Higher Brittany),
ployes in
Acadia and
boûketes (which are named after the buckwheat plant) in the
Wallonia region of Belgium. Similar pancakes were a common food in American pioneer days.
[citation needed] They are light and foamy. The buckwheat flour gives them an earthy, mildly mushroom-like taste. In Ukraine, yeast rolls called
hrechanyky are made from buckwheat.
Farina made from groats are used for breakfast food,
porridge, and thickening materials in
soups,
gravies, and dressings. In
Korea, buckwheat
starch is used to make a jelly called
memilmuk. It is also used with
wheat,
maize (
polenta taragna in Northern Italy) or
rice in
bread and
pasta products.
Buckwheat contains no
gluten[28] and can consequently be eaten by people with
coeliac disease or gluten allergies. Many bread-like preparations have been developed. However, buckwheat can be a potent and potentially fatal allergen by itself. In sensitive people, it provokes IgE-mediated anaphylaxis.
[29] The cases of anaphylaxis induced by buckwheat ingestion have been reported in Korea, Japan and Europe, where it is more often described as a "hidden allergen".
[30][31] A recent article by Heffler et al. showed allergic reactions, even severe ones, induced by accidental ingestion of buckwheat as "hidden allergy", are not so rare as previously described.
[32]
Buckwheat is a good
honey plant, producing a dark, strong
[33] monofloral honey.
Mesquite
http://en.wikipedia.org/wiki/Mesquite#Food
Food
The bean pods of the mesquite can be dried and ground into
flour, adding a sweet, nutty taste to
breads, or used to make
jelly or
wine.
When used in baking, the
mesquite bean flour is used in combination with other flours – substitute ¼ cup-to-½ cup mesquite flour in each cup grain flour. Mesquite bean flour is used in breads, pancakes, muffins, cakes and even cookies. Mesquite powder is also high in calcium, magnesium, potassium, iron and zinc, and is rich in the amino acid
lysine.
[8]
Wild animals also eat mesquite bean pods. In places like
Death Valley and much of the
Sonoran Desert coyote feces consisting almost entirely of mesquite beans and pods can often be seen.
Montina (Indian ricegrass)
http://en.wikipedia.org/wiki/Oryzopsis_hymenoides#UsesIn the past, the grass was a staple food of
Native Americans, especially when the
maize crop failed. Seed of the ricegrass was gathered and ground into meal or flour and made into bread. Since 2000, the ricegrass has been cultivated in Montana and marketed under the trade name
Montina as a
gluten-free grain.
[8]
QUINOA:
http://en.wikipedia.org/wiki/Quinoa
Quinoa was of great nutritional importance in
pre-Columbian Andean civilizations, secondary only to the
potato, and was followed in importance by
maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its
protein content is very high (12–18%). Unlike
wheat or
rice (which are low in
lysine), and like
oats, quinoa contains a balanced set of
essential amino acids for humans, making it a
complete protein source, unusual among plant foods.
[13] It is a good source of
dietary fiber and
phosphorus and is high in
magnesium and
iron. Quinoa is
gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's
Controlled Ecological Life Support System for long-duration human occupied spaceflights.
[
Oats :
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Oats are naturally gluten free , but unfortunately due to all the facilities and so forth they are often contaminated with gluten, so when purchasing Oats MAKE SURE they are ALWAYS Certified Gluten free! :D
