You may even be able to lose up to 10 pounds or more in just a few weeks!
If you’ve ever wondered what the best foods are for your health and weight loss, then you’re going to love our guide on 8 gluten-free grains that are super healthy. These delicious foods will help keep you full longer and boost your metabolism, which means you’ll burn off those extra calories faster than usual.
So if you’re looking for a complete guide to eating healthier, then look no further than our comprehensive guide on 8 gluten-free grains that are super healthy.
What Is A Gluten Free Diet?
A gluten free diet is when you avoid all processed wheat products like breads, pastas, bagels and other baked goods. This can be quite difficult at first, but there are plenty of alternatives.
The purpose of a gluten free diet is to help reduce bloating, skin conditions, digestive issues and other stomach problems. It’s been scientifically proven that cutting out wheat products also boosts your energy levels and can even help you lose weight!
If you’re interested in starting a gluten free diet, then there are plenty of resources available to help you get the information you need. You can talk to your primary physician or look online for gluten free recipes and articles. There are hundreds of resources available, so you’ll be sure to find something that suits your needs!
Here is our list of the 8 Gluten-Free Grains That Are Super Healthy:
Overview: Amaranth is a pseudo-grain that comes from a herbaceous plant in the same family as spinach and Swiss chard. It’s a relatively young food, having only been consumed on a wide scale since 5000BC. However, it’s gaining in popularity and for good reason! Amaranth is low in fat, high in fiber, loaded with antioxidants and contains no gluten.
It’s also a great source of magnesium, manganese, vitamin B2 (riboflavin), calcium, phosphorus, iron and potassium. Amaranth is used in a wide range of cuisines, and you can use it as a flour substitute in baked goods like breads and cakes.
Health Benefits: Amaranth is an excellent source of antioxidants, which help prevent free radical damage that can lead to cancer, heart disease and other long-term health problems. The fiber in amaranth can also help improve your digestion, prevent obesity and keep your cholesterol levels low.
Overview: Barley is a pseudo-grain that’s been around for over 9,000 years. It was one of the first cultivated grains and is now grown globally in many different climates and conditions. Barley comes in several varieties, including pearled, hulled, flaked, roasted and as barley grass. It’s used in an assortment of recipes, though it’s most commonly used in soups and stews as well as beer!
Health Benefits: The fiber in barley can help to regulate your digestion and make you feel fuller faster. It may also lower your cholesterol levels and reduce your risk of heart disease and stroke. Because it’s high in fiber, vitamin B1 and several minerals, barley can also help you to maintain a healthy nervous system and prevent anemia.
3. Brown Rice
Overview: Brown rice is simply what most people think of when they consider rice. It’s the center-of-the-grain portion of the rice plant that’s removed when white rice is created. Brown rice isn’t technically a whole grain since the nutritious germ and bran portion of the grain have been removed, but it is much better for you than white rice since it still contains valuable nutrients. Brown rice is a great foundation for many different meals, such as in stir fry or served as a side dish.
Health Benefits: Brown rice is a good source of magnesium and phosphorus, which are both essential for healthy bones and can help prevent conditions like osteoporosis. Magnesium can also help to relieve stress and promote a good night’s sleep.
Overview: Buckwheat is the seed of a plant in the same family as rhubarb, not a grain. It’s gluten-free and despite its name, buckwheat is not related to wheat at all. It contains no gluten and is a good substitute for people who can’t tolerate gluten or who follow a gluten-free diet. Buckwheat is most commonly consumed as buckwheat flour or kasha, which are both made from toasted buckwheat.
Kasha is roasted buckwheat groats that can be eaten as breakfast cereal or used in side dishes like side. Buckwheat can also be used as a pizza crust or in pancakes.
Health Benefits: Buckwheat is a great source of several essential minerals, including copper, iron, magnesium, manganese, phosphorus and zinc. It’s also high in protein and can help you to maintain or even lose weight if used as a substitute for more calorie-dense foods like grains or breads.
Overview: Corn is a staple food crop that’s been around for about 9,000 years. It’s a cereal grain that’s particularly high in starch, protein, vitamins and minerals. It comes in several varieties, including sweet corn (the kind you eat) and field corn (which is used to make things like corn oil, cornmeal, ethanol, cattle feed and more). Fresh sweet corn is a seasonal favorite that can be boiled, grilled, roasted or eaten on the cob.
It’s a great addition to any meal.
Health Benefits: Corn is highly nutritious, packed with vitamins and minerals and an excellent source of antioxidant and anti-inflammatory phytonutrients. It’s believed to help reduce the risk of several different types of cancer, including colon cancer, prostate cancer, lung cancer and stomach cancer. It can also help to lower your cholesterol.
Overview: Millet is one of the world’s oldest grains and a staple food crop in many parts of the world. It’s come to be used increasingly less in modern times as other foods have become more common, but it’s still an inexpensive and healthy alternative to many other foods. Millet comes in several different varieties, but they’re all a little bit sweet and can be eaten cooked or raw. They’re particularly nutritious when they’re sourced organic and non-GMO.
Health Benefits: Millet is a very good source of several essential vitamins and minerals, including magnesium, phosphorus, protein, thiamin and zinc. It’s also an excellent source of fiber. The magnesium in millet can help to prevent conditions like asthma, migraines, osteoporosis and cardiovascular disease. The phosphorus and zinc in millet promote healthy bone growth and reproductive health in both men and women.
Overview: Oats are one of the best breakfast cereals you can eat, and they can be eaten cooked or raw. They’re gluten-free and a good source of several essential vitamins and minerals. They’re particularly high in antioxidants and fiber, and the soluble fiber in oats can help to lower cholesterol levels and prevent heart disease. They’ve been a popular breakfast food for centuries.
Health Benefits: Whole oats are extremely nutritious. They’re a good source of several vitamins and minerals, including antioxidant vitamins A, C and E, thiamin, riboflavin and folate. The beta-glucan soluble fiber in oats can help to lower cholesterol, and they can help you feel full for longer to prevent overeating. Oats are safe for most people and can even be beneficial for conditions like diabetes, heart disease, plaque psoriasis, thyroid issues and ulcerative colitis.
Overview: Quinoa is sometimes called a “superfood” because of how healthy it is. It’s technically not a cereal grain, but a seed, but it’s served like a grain and is used in many of the same ways. It has a slightly bitter taste that becomes sweeter when cooked, and it comes in several different varieties. Quinoa is often eaten as a breakfast cereal or used in recipes like quinoa pilaf, and it’s very easy to digest.
Health Benefits: Quinoa is one of the most nutritious foods on the planet. It’s a good source of several essential vitamins and minerals, including vitamin K, manganese, magnesium, phosphorus, copper, vitamin E and fiber. It also contains more amino acids than any other grain, making it high quality protein.
Sources & references used in this article:
Teff, buckwheat, quinoa and amaranth: Ancient whole grain gluten-free egg-free pasta by TS Kahlon, MCM Chiu – Food and Nutrition Sciences, 2015 – scirp.org
Gluten-free ancient grains: cereals, pseudocereals, and legumes: sustainable, Nutritious, and health-promoting foods for the 21st century by J Taylor, J Awika – 2017 – books.google.com
Quality characteristics of gluten‐free chicken nuggets extended with sorghum flour by SK Devatkal, DM Kadam, PK Naik… – Journal of Food …, 2011 – Wiley Online Library
Wheat gluten challenge in schizophrenic patients by SG Potkin, D Weinberger, J Kleinman… – Am J …, 1981 – researchgate.net