Whole Grains
Some protein contains gluten, while others are gluten-free. For this reason, it’s vital to always go through food labels when buying whole grains. Please note that gluten-free whole grains may also contain gluten when processed in the same facility as foods containing gluten. For instance, oats are processed in facilities that process wheat, leading to contamination with gluten. It’s crucial always to confirm that the oats purchased don’t have any form of gluten. [5]
Examples of gluten-free whole grains are buckwheat, tapioca, amaranth, teff, arrowroot, wild rice, quinoa, brown rice, sorghum, and millet. It’s advisable to avoid all wheat varieties, including wheat berries, graham, farina, durum, Kamut, spelt, and bromated flour. Some grains like barley, triticale, and rye should also be avoided. Most of the grains that contain gluten are used in the production of bread, pasta, cereals, and crackers.