Which gluten free cereals and other ingredients can be utilized for development of functional foods for celiac patients.
Quinoa, but not confirmed. In some papers it is safe in other it is not.
Hello kumar
Among cereals, millets (finger millets, pearl millet), sorghum, rice and corn and in pseudocereals, Amaranth, buckwheat, quinoa, can be used for the development of gluten free functional foods. legumes can also be used for the same.
A gluten-free diet does not include the grains wheat, barley, rye, or hybrids of these grains. This includes all varieties and forms of these grains, such as spelt (a type of wheat) and malt (made from barley).
A gluten-free diet is called a gluten-free diet because the grains that must be avoided all contain a protein called gluten.
The following grains and other starch-containing foods are naturally gluten-free:
Rice, Wild rice, Cassava, Corn (maize), Soy, Potato, Tapioca, Beans, Sorghum, Quinoa, Millet, Buckwheat groats (also known as kasha), Arrowroot, Amaranth, Teff, Flax, Chia, Yucca, Gluten-free oats, Nut flours.
There has been some research that some naturally gluten-free grains may contain gluten from cross-contact with gluten-containing grains through harvesting and processing. If you are concerned about the safety of a grain, purchase only versions that are tested for the presence of gluten and contain less than 20 ppm.
- Badges
- Science topic
- Similar topics
- Biological Science
- Biochemistry
- Biomolecules
- Nucleic Acids
- RNA
- Small RNA
- microRNA