Following will be a list of what you can have and those you need to stay away from. I start with the the best stuff first because I like to keep a positive look on these things.
First of all I would like to explain a little about cereals and grains and things. You know for you sciencey types out there and those that need or want more info.
Cereals
From Wiki
A cereal is a grass, in the monocot family Poaceae, also known as Gramineae,[1] cultivated for the edible components of their grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and bran. Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop[citation needed]; they are therefore staple crops.
In their natural form (as in whole grain), they are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein. However, when refined by the removal of the bran and germ, the remaining endosperm is mostly carbohydrate and lacks the majority of the other nutrients. In some developing nations, grain in the form of rice, wheat, millet, or maize constitutes a majority of daily sustenance. In developed nations, cereal consumption is moderate and varied but still substantial.
The word cereal derives from Ceres, the name of the Roman goddess of harvest and agriculture.
In English for those of you who need it .... It is the edible seed or grain from the grass family.
Cereals are carbohydrates good ones that contain awesome things like fibre for helping to move things along, also most of your B Vitamins, Thiamin, Riboflavin and Niacin the big ones for helping you gain proper good energy from food and keeping your skin and vision tip top.
These are not to be confused with pseudocereals though, these are plants that are not cereals or grasses but can be used in the same kind of way.
Grains
From Wiki
Whole grains are cereal grains that contain cereal germ, endosperm, and bran, in contrast to refined grains, which retain only the endosperm.
In English ... there is no difference except some of them don't contain gluten ... simples right !!!
With all the fuss made on grains and cereals you'd think someone would have decided to use one word so we of Pooh Bear brain dont get so confuzzled but apparently not ... so anyway I will now give you the list of cereals and pseudo cereals we can use that are gluten free. In English I promise!!!
AMARANTH
Both leaves and seeds are edible. The seeds can be cooked like a cereal or added to soups to provide extra flavour and thicken. Amaranth flour can be used like wheat flour or better still in a mix with other similar flours to make the best blend.
(Quick note) This wonderful plant has been giving Monsanto problems it is resistant to their pesticides so support this wonderful creation it is great.
BUCKWHEAT
The seeds are ground into flour or made into flakes. It is also sold crushed and hulled, mostly then known as Buckwheat Groats. The flour is great mixed with other flours to make a really good blend.
CHESTNUT
The nut from the Sweet Chestnut tree. Chestnut Flour is made from dried and pounded chestnuts. Chestnuts are traditionally roasted and pureed but there are many ways to add them to your meals.
CORN
Also known as Maize. Cornflour is used as a thickener and in flour blends as well. Polenta is Cornmeal and is made from ground maize. It comes in many different grades from fine to coarse.
MILLET
Millet can be used in the same way to rice. The grain is white, grey, yellow or red and is mostly toasted or mixed with other grains before cooking. Millet can also replace couscous very successfully. Millet Flakes are readily available and make good porridge. Millet Flour makes a good additive to others for flour blends.
QUINOA
‘keen wa’, is a pseudocereal it is higher in protein than other grains and is also good on the fibre side of things. Quinoa is a small round grain in lots of colours including pale brown, red, purple and black. It can be used like rice, as a side dish, in salads such as tabbouleh, or as porridge. Bread made from quinoa has a much higher antioxidant content to wheat bread. If you are a vegetarian , quinoa is an awesome source of protein and can be used as a meat alternative.
RICE
There are loads of different kinds of rice to choose from ranging from long grain to Arborio, Basmati and Jasmine. Each one is different and used for different reasons. Rice flour is used as an additive to flour blends or can be used on its own. It is also used for making rice noodles or as a thickener.
Wild Rice technically isn't rice it is a grass. It has a higher protein count than plain rice and takes a little longer to cook with a little more water.
SORGHUM
It can be eaten like popcorn, cooked to make porridge, or ground in to flour. Also used in some processed foods as a thickening agent.
TEFF
A small grass seed from South Africa this little beauty comes in a rainbow of colours from white to dark brown. It can be used in the same way as any other gluten free flour or cereal.
OATS
Now this one I have added in a separate colour because although it is naturally gluten free. many growers end up with fields contaminated with wheat or the oats in processing become contaminated themselves. There are good uncontaminated sources so make sure you look for them. Double check with your suppliers and even if you have to spend a little more definately worth it.
Now for the not so much fun part but the part I'd be cutting out and keeping on my fridge and handing out to those who don't want to kill me when they feed me !!!
These are the cereals and grains you need to stay away from .. they all contain gluten and will cause ouchies should you choose to continue to eat them.
WHEAT in all its forms
SPELT
KAMUT
FARRO
DURUM
BULGUR
SEMOLINA
COUS COUS
BARLEY
RYE
TRITICALE
I do hope this has been helpful. I think everyone needs to have this list and if new things pop up then definitely add to it.
Until next time
xox Pam xox
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