Question from GingerLou
Just f.y.i.: barley, spelt (which is a form of wheat), oats and rye all have gluten. It has also been suggested that those sensitive or allergic to gluten not eat quinoa, amaranth or teff. There supposedly is an amino acid very similar to one found in soy in these grains that can trigger a gluten response. Did you know that most people who are allergic to gluten are also allergic to soy?
I am down to eating, for flours: sorghum, rice, chickpea … corn. I have my own countertop mill and grind my flours from groats or whole dried corn(not popcorn). Sorghum is the one I use most, chased by a bit of brown rice to clean my mill.
