Tag: Wheat alternatives

Over 2 million people in the UK alone are estimated to have a non-coeliac gluten sensitivity, alongside those with celiac disease, driving a significant demand for non-wheat flours. Thankfully, a wide range of naturally wheat-free options exists, offering diverse flavors and textures for all your baking and cooking needs.

According to research published in the Journal of the American College of Nutrition, eliminating gluten (and thus wheat) can improve gastrointestinal health for those with non-celiac gluten sensitivity. These improvements are among the many potential benefits of cutting out wheat, which can impact overall wellness for some individuals.

According to the Celiac Disease Foundation, approximately 1 in 100 people worldwide have celiac disease, necessitating a strictly controlled diet. For those with celiac or non-celiac gluten sensitivity, knowing what to eat to cut out gluten is essential for symptom management and long-term health.

An estimated 6% of the U.S. population has non-celiac gluten sensitivity (NCGS), a condition that causes adverse reactions to gluten consumption. This guide addresses the common question of which wheat is best for gluten intolerance by explaining why a fully gluten-free diet is the only safe option and exploring the best alternatives.

According to cardiologist William Davis, the author of 'Wheat Belly,' modern wheat has been hybridized, causing it to differ from its ancestral forms, which he claims is detrimental to health. The diet he prescribes is quite specific about what foods can you eat on the wheat belly diet and what to avoid.

Over 6,000 years old, Khorasan wheat—sold under the trademarked name Kamut—is a high-protein ancient grain with a rich history. Many people wonder, "Is Kamut considered wheat?" and the answer is that it is, but with some very important distinctions.

According to a 2023 study published in the Research, Society and Development journal, most gluten-free baking studies use rice, pea, and soy flours to replace wheat flour. Knowing which flour can be substituted for wheat flour depends on your dietary needs and the specific recipe, as different alternatives offer unique textures and flavors.

According to the Celiac Disease Foundation, approximately 1 in 100 people worldwide are affected by celiac disease, necessitating a gluten-free diet. Mastering what flour to use when gluten-free is essential for those with sensitivities and is the first step toward creating delicious baked goods without compromise.

According to the Gluten Intolerance Group, it's always safest to buy flours labeled “gluten-free” to avoid cross-contamination with wheat. What is gluten free atta made up of is a combination of several non-wheat ingredients, meticulously blended to produce a flour suitable for cooking and baking for those with gluten sensitivities or celiac disease.

According to the Celiac Disease Foundation, approximately 1 in 100 people worldwide are affected by celiac disease, a serious autoimmune disorder triggered by gluten. For those with gluten intolerance, or anyone simply looking to diversify their diet, understanding what is the best replacement for wheat is essential. Fortunately, a wide range of nutritious and versatile alternatives is available today.