I have a theory, and I may be thrown under a moving bus for this, so hang on. As a society, we focus too much on eating grains. At Nature’s Emporium we have constant requests for how to heal stomach problems – like colitis, Crohn’s, Celiac disease, IBS – as well as inflammatory diseases – like arthritis, asthma, cancer. Everybody wants to know about Gluten-Free Diets.

 Here’s my theory: the solution is not to find out about which grains are Gluten-Free, but to change the focus from a grain-centered diet, to a vegetable and fruit-centered diet. Yes, we do need the complex carbohydrates that grains offer our diet. As a result, learning about which grains are gluten-free is important, and I’ll list them below for you in a minute. But when we start telling ourselves and the people around us that we are “on a Gluten-Free Diet” we’re out of focus!

From my quick research online, and my own knowledge and experience, there are 9 gluten-free grains:

• Rice – white, wild or brown (white rice has been milled – that is the husk, bran and germ have been removed. Since these are where most of the nutrients in a grain are found, white rice has little nutritional value. There’s lots more information about rice on the Lundberg  site, as well as the Livestrong  site.)
• Millet
• Quinoa – white and brown (or red)
• Corn (though it’s really a vegetable)
• Teff
• Amaranth
• Buckwheat – includes Kasha which is roasted Buckwheat
• Montina – otherwise known as Indian rice grass
• Sorghum

• Oats – It had been thought that the actual grain contains no gluten, but is often processed with gluten-containing grains and picks up residual gluten. However, recent research has indicated that a protein naturally found in oats (avenin) possessed peptide sequences closely resembling wheat gluten and caused mucosal inflammation in significant numbers of celiac disease sufferers. (Source: Arentz-Hansen, Helene; Burkhard Fleckenstein; Øyvind Molberg; Helge Scott; Frits Koning; Günther Jung; Peter Roepstorff; Knut E. A. Lundin; Ludvig M. Sollid (2004-10-19). “The Molecular Basis for Oat Intolerance in Patients with Coeliac Disease”. PLoS Medicine (PLoS Medicine) 1 (1): e1. doi:10.1371/journal.pmed.0010001. PMC 523824. PMID 15526039. https://medicine.plosjournals.org/perlserv?request=get-document&doi=10.1371/journal.pmed.0010001. Retrieved 2006-07-22. )