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These three gluten-free alternatives together can be used to allow those with gluten sensitivities to enjoy the wheat-based foods that are so commonly consumed around the world everyday. Increasingly, more and more gluten-free products are available, but consumers need to remember that "gluten-free" is not a code word for healthy. All gluten-free means is that the food or drink is, of course, free of gluten.
Quinoa is an ancient grain that has been cultivated and consumed for thousands of years. Those opting to consume quinoa in a non-processed form should realize that quinoa must be rinsed with water before consuming. Part of what makes quinoa such a fantastic gluten-free grain is the fact that it is both high in protein and serves as a complete protein as well. Additionally, quinoa's nutritional spread could be defined as being nothing less than spectacular as quinoa is rich in everything from B vitamins to minerals such as magnesium, zinc and iron.
Buckwheat is another gluten-free grain alternative that has become very popular. Buckwheat may have "wheat" in its name, but this gluten-free replacement is actually related to rhubarb and other similar plants and not wheat. While quinoa can be used to make a variety of traditionally wheat type foods, such as breads, noodles and pancakes, buckwheat has enjoyed much more success in this regards as gluten-free buckwheat is often the foundation of gluten-free breads, noodles and other dishes. For example, buckwheat noodles are extremely popular in Japan.
Brown rice is also a very popular gluten-free alternative to wheat and has been consumed globally for centuries. In fact, a large percentage of gluten-free products use brown rice as a key ingredient, if not the key ingredient.
