Gluten free grains

Gluten is a tricky protein for many people to digest. Some of us may have Coeliac’s disease which is an autoimmune disease that attacks the lining of the gut walls. Others of us might be ‘just’ super sensitive and intolerant to eating gluten unless it’s in a sourdough form. Whatever the case, gluten avoidance seems to be on the rise. I like much of Weston A Price Foundation’s ideas on grains, and I think whatever you feel you thrive on eating, being traditionally prepared is often the best way to go.

Gluten free options that are available include brown and white rice, buckwheat, quinoa, millet, coconut, sorghum, teff, amaranth, corn (maize) and their flours, and almond flour, starches like tapioca and potato. Often a mix works well in baking and breads. I have recently been making sourdough bread using this recipe https://www.bakerita.com/gluten-free-sourdough-bread/

Some of these gluten free grains are easily grown in New Zealand including buckwheat, quinoa, millet, sorghum, corn (maize) and amaranth. I primarily grow buckwheat as a bee and pollinator plant in my garden. They love the pretty white flowers. I have grown quinoa in the past and have grown a nice crop of amaranth and millet this year. Both are striking in the vegetable garden and there are ornamental types of both that make wonderful statement plants in the flower garden. They are easy to grow and harvest as they generally have no hard shell on the seeds that needs to be removed, unlike gluten containing cereals like wheat and rye.

Millet

Amaranth