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Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by Healthline.com and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Where in the World is Carol?

Carol's in the kitchen, cooking up recipes for her next cookbook and www.CarolFenster.com

Watch for Carol on "Creative Living with Sheryl Borden," a PBS-TV show airing on your local PBS station during 2017-2018.

Join Carol at the National Western Complex, Expo Hall level 2 in Denver on April 21,10:30 am during the GFAF Expo Conference. See you there!

Whole Grains and the Gluten-Free Diet

© Carol Fenster, PhD, author of 1,000 Gluten-Free Recipes  www.CarolFensterCooks.com
© Shelley Case, RD, author of Gluten-Free Diet: A Comprehensive Resource Guide   www.glutenfreediet.ca

The National Institutes of Health (NIH) state that 1:100 or 3 million Americans have celiac disease, an autoimmune disorder where gluten inhibits the absorption of nutrients in food. The only treatment is a strict lifelong, gluten-free diet. People with non-celiac gluten sensitivity must also follow a gluten-free diet. Gluten is the general name for specific proteins found in the grains wheat, spelt, kamut, rye, triticale and barley.

What are Gluten-Free Whole Grains?

Gluten-free grains (also called cereals) are the seeds of plants and include brown rice, corn, Montina™ (Indiana ricegrass), millet, oats (pure, uncontaminated), sorghum, teff, and wild rice––as well as the pseudo-grains of amaranth, buckwheat and quinoa. A grain is “whole” when it is consumed in a form that includes the bran (outer layer and primary source of fiber), germ (the part that sprouts into a new plant) and endosperm (the bulk of the seed).

To read the complete article, view/download the PDF

Whole Grains and the Gluten-Free Diet (PDF)

1 comment to Whole Grains and the Gluten-Free Diet

  • Lee

    One of the up-sides of having to go gluten free in 2006 has been the discovery of whole grains. The only whole-grain I had eaten prior to that was in whole-wheat bread. Yes, I baked my own bread using whole-wheat flour!

    Thank you for championing true whole grains!

    And I must say your book Gluten-Free 101 was a sanity saver in 2006, because I had no clue what gluten-free really meant.

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