The number of gluten-free products continues to rise, driven by the needs of people diagnosed with coeliac disease and non-coeliac gluten sensitivity. These are autoimmune reactions to gluten causing damage to the small intestine in the first case, and a condition that leads to symptoms that improve once the gluten-containing foodstuff is removed. These individuals need to avoid gluten, a protein found in wheat, rye and barley.
You can find these grains in health food shops online and in store, or on Amazon, Bob’s Red Mill and there are also specialised companies that produce teff, fonio and sorghum.
Paleo and keto movements have created more interest in grain-free flours, such as garbanzo bean (chickpea), black bean, mung bean, lentil, cauliflower, coconut and almond flours. Many companies are now producing easy-to-use gluten-free flour blends for people to use in their own dishes, as well as certified gluten-free grab-and-go meals. There has also been a rise in vegan, vegetarian and meat alternatives that are certified gluten-free to meet this new demand.
FOR SORGHUM
As more of us spent time in the kitchen this past year, there has been more interest in nutrient-dense whole foods, and whole grains that can be easily used in everyday cooking. Rice, quinoa, buckwheat and millet are staple gluten-free grains, but there are a few new kids on the block, the three main ones are sorghum, teff and, most recently, fonio.