(HealthDay News) — If you’ve got celiac disease or have another reason to go gluten-free, there are lots of ways to avoid dietary wheat, rye and barley.
The American Diabetes Association says healthier gluten-free options include:
- Amaranth.
- Arrowroot.
- Beans (kidney, black, soy, navy, pinto).
- Buckwheat.
- Corn.
- Flax.
- Gluten-free baked products (made from corn, rice, soy, nut, teff or potato flour).
- Kasha.
- Millet.
- Polenta.
- Potatoes.
- Quinoa.
- Rice.
- Sorghum.
- Soy.
- Tapioca.
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