Whole Grains
Whole grains form a cornerstone of a healthy diet, offering essential nutrients, and several naturally gluten-free options are available. It’s imperative to discern between grains that contain gluten and those that don’t. While most whole grains are inherently gluten-free, cross-contamination can occur during processing if they share facilities with gluten-containing grains. For instance, oats, though naturally gluten-free, often undergo processing in facilities that handle wheat, resulting in potential cross-contamination. Thus, opting for certified gluten-free oats ensures safety.
Gluten-free whole grains, such as quinoa, brown rice, wild rice, and buckwheat, present diverse options for individuals adhering to a gluten-free regimen. These grains offer versatility in culinary creations, providing ample nutrients while avoiding gluten-containing counterparts like rye, barley, and triticale, commonly used in various bread, pasta, and baked goods.
Fruits
A bounty of nature’s sweetness lies in fresh fruits, an inherently gluten-free delight. However, vigilance is necessary while considering processed fruit items, where gluten might sneak in as a flavor enhancer or thickening agent. Fresh fruits like citrus variants, bananas, apples, berries, peaches, and pears stand as vibrant options, embodying natural gluten-free goodness for diverse culinary exploration. These fruits contribute not only to taste but also to nutritional richness, ensuring a wholesome gluten-free experience.
