The 10 Gluten Free Grains and Their Benefits

We have chosen ancient and some whole grains for our new bread (such as millet, buckwheat, quinoa, and amaranth), as these grains are naturally gluten free and have been in cultivation for centuries. Read more about the benefits of these ingredients below.

Millet is known for its high magnesium content. Pretty much every major system in the human body relies on magnesium.

With its heart-shaped leaves and little white flowers, you would never guess buckwheat is a great source of soluble fiber.

Quinoa is considered the “mother of all grains”. It’s the only grain that is a source of complete protein.

Amaranth is a good source of iron and vitamin B-6, both of which play a role in the prevention of anemia.

Loaded with heart-friendly nutrients such as unsaturated fats, potassium, and magnesium, pumpkin seeds are great not only during pumpkin season.

With its mild nutty flavor profile and high content of healthy fats and fiber, sunflower seeds are suitable for a tasty and healthy, standalone snack or as an addition to your salad.

Chia seeds are rich in omega-3s, fatty acids associated with a healthy heart. Great over your morning oatmeal or in your smoothie for breakfast on the go.

Flax seeds are often considered super-food due to their content of healthy fats, dietary fiber, thiamin, manganese, and other nutrients.

While our bread alone will not provide you with significant benefits from these ingredients, our Registered Dietitian and in-house celiac, Aneta Reska, recommends these tops tips for a healthy gluten free lifestyle:

• Make half of your plate fresh vegetables and fruits
• Go for lean protein only, including fish, seafood, poultry, beans, and legumes
• Use whole gluten free grains (e.g., brown rice instead of white rice)
• Exercise for at least 30 minutes 5 times a week