The Top 8 Gluten-Free Whole Grains You Should Include in Your Meals

Mar 27, 2024

Quinoa is a protein-packed gluten-free grain that is versatile and easy to cook. It has a nutty flavor and pairs well with a variety of ingredients.

1. Quinoa

Brown rice is a whole grain that is rich in fiber, vitamins, and minerals. It has a chewy texture and is a great base for stir-fries and pilafs.

2. Brown Rice

Despite its name, buckwheat is not related to wheat and is naturally gluten-free. It is high in fiber and antioxidants and can be used in pancakes, porridge, and salads.

3. Buckwheat

Millet is a tiny grain with a mild, slightly nutty flavor. It is a good source of vitamins and minerals and can be used as a substitute for rice or added to soups and stews.

4. Millet

Amaranth is a nutritious whole grain that is rich in protein and fiber. It has a slightly peppery taste and can be cooked like rice or added to baked goods.

5. Amaranth

Teff is a gluten-free grain that is native to Ethiopia. It has a sweet, nutty flavor and is often used to make traditional Ethiopian dishes like injera.

6. Teff

Sorghum is a versatile gluten-free grain that is rich in antioxidants. It can be used to make flour, popped like popcorn, or added to soups and salads.

7. Sorghum

Wild rice is a nutritious whole grain that is native to North America. It has a chewy texture and a nutty flavor. It can be used in pilafs, salads, and casseroles.

8. Wild Rice