If you have been diagnosed with celiac disease then you know how dangerous it can be to your health.
More than likely you have already started searching for food substitutes that don't contain gluten and can be used on a daily basis.
To that end, two of the best foods available today that are not only gluten free but also delicious and high in nutritional value are Quinoa and Sorghum grain.
We'll start with quinoa.
This traditional Peruvian grain is completely gluten-free and it contains very high amounts of antioxidants compared to many other grains and legumes.
One of the best ways to increase the amount of antioxidants that you will receive is to sprout the quinoa rather than use it to make bread.
It is also high in protein, iron, calcium and fiber as well as vitamin E.
It is moreover known to have an excellent balance of amino acids and can even help with appetite control.
If you make your own gluten-free snack foods adding quinoa as well as oats will increase the amount of protein, fiber and also minerals and vitamins that they contain, making the snacks not only great for people who suffer from celiac disease but also for anyone who wants to increase the amount of protein, antioxidants and other valuable nutritional elements in their diet.
Another benefit of using quinoa is that it is more easily digested than many other gluten free foods and, in many studies, produces a lower level of free fatty acids and triglycerides.
A cereal grain that has long been used in India and Africa is sorghum which is completely gluten-free and, like quinoa, provides many other nutritional benefits.
Indeed, sorghum grain is an excellent food for people without gluten intolerance as it has a high level of protein and fiber as well as unsaturated fats.
It is also extremely high in minerals like phosphorus, calcium, potassium and iron and, pound for pound, has more antioxidants than blueberries and even pomegranates.
There have been a number of studies done on sorghum grain that shows it to have a number of phytochemicals that can lower the risk of some types of cancers, lower cholesterol and promote excellent cardiovascular health.
When looking for sorghum grain, make sure that you purchase a food grade type rather than the type that is grown mainly for use as feed for livestock.
Sorghum grain has even been recommended by many health experts as a replacement for rice and corn because, nutritionally, it is more valuable than both.
Not only that but, as it is drought resistance and grows in dry climates, it can be grown in many locations where wheat, corn and rice cannot and is cheaper to grow than all three.
Both quinoa and sorghum grain are thus very healthy alternatives to wheat and other grains that contain gluten and both can be used in several different types of foods including breads, pastas, baked goods and cereals.
When used appropriately both can also be quite delicious and, nutritionally, are actually much better for you then wheat and many other grains that contain gluten.