There are many alternatives to wheat on the market these days, many are available in your grocery store. Listed below are a few that I have tried:
Arrowroot is the starch of a root from tropical plants. It is easily digestible, and flavorless (unlike cornstarch). It can be used as a thickening agent in soups, gravies, cookies etc. Simply mix it with cold water before adding it to hot liquids to prevent clumping.
Quinoa (pronounced keen-wah) is a grain-like (but NOT a grain) crop mostly grown for its edible seeds. The plant is related to beets and spinach, although the greens are not widely available. The seeds are easily digestible, and are high in protein, fiber, magnesium, amino acids, calcium, phosphorus and iron. They should be cooked and used like rice.
Buckwheat is a grain-like (but NOT a grain) plant grown for its seeds, related to rhubarb and sorrel. It is gluten-free, although it can be a potent allergen by itself. Buckwheat is high in protein, amino acids, iron, zinc, selenium and antioxidants. It has been known to reduce cholesterol levels, body fat and cholesterol gallstones. It has also been shown to strengthen capillary walls in chronic venous insufficiency and is currently being studied for use in treating type II diabetes. Noodles make of buckwheat are known as soba in Japan, pizzoccheri in Italy,and guksu in Korea. Buckwheat flour or farina is used in breakfast foods like porridge, as well as a thickener in soups, gravies, dressings, breads, and pasta. Buckwheat is also used in the making of honey and a gluten-free beer.
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