Be gluten intolerant It is nothing new anymore, more people are diagnosed daily that they cannot consume much food due to this substance. For this reason, the networks have turned upside down and offer a lot of information regarding their diet.
They must control and be attentive to the labels and all the products they consume.
La celiac disease It is a disease that results in an intestinal disorder that appears when the immune system responds to the presence of gluten in the body. Gluten is present in many everyday foods, in the wheat, rye, barley and oats.
They are basic foods that they cannot consume, then we leave you the best substitutes that are very nutritious as well as healthy.
Gluten replacement foods
Many people may be overwhelmed by thinking that they can no longer eat many foods from the market, however, there are many alternatives that perform the same role as wheat, oats or barley.
Buckwheat
As we have discussed in other articles, black wheat can be found in the form of flour and ready to cook with it, bread, cookies, cakes, pancakes, etc. This type of wheat does not contain an iota of gluten, it is a pseudocereal rich in protein and lysine.
Is dark color and gives it a harder and more rustic texture, gives a sweet flavor to the preparations.
What's good
It is similar in size to the Moroccan cous cous but it has a more yellowish color. There are several types of millet and none of them contain gluten. This food is native to Africa and is widely consumed in Asia. Like buckwheat, it provides many beneficial nutrients.
We can use it as if it were rice or oatmeal, ideal for a stew or soup. You can make a typical Arab salad, the tabouleh, but instead of adding couscous, add millet.
Amaranth
Considered a super food, just like quinoa. Amaranth is very rich in vegetable proteins, contains calcium, magnesium and potassium. It can be consumed as a garnish for a soup or in a grilled stir fry.
Originally from Central America, it is very important in Mayan and Aztec cuisine. Its color is light yellow and It can be used in both savory and sweet recipes.
Sorghum
Perhaps less known or less heard, this cereal is typical of Asia and tropical Africa. There are several types of this cereal and its color ranges from yellow to purple. Provides many antioxidants. Its flavor is smooth and subtle and it can be used for a large number of delicious recipes.
It is ideal to have for breakfast since it is very satisfying and gives us a lot of energy.
As you can see, there are several alternatives to wheat, flours and all the prohibited products for celiacs. Furthermore, lhe companies are very aware of this intolerance or allergy and every time they manufacture their products without gluten, from bagged potatoes, sausages or beer.