Gluten is a protein found in wheat, rye, and barley. Gluten is also present in ancient wheat varieties such as einkorn, Khorasan (Kamut), spelt (dinkel), emmer (farro), and triticale. Grains are seeds and provide us with:
- въглехидрати – източник на енергия
- фибри (влакнини) – забавят храносмилането и усвояването на хранителните вещества от червата и спомагат за предотвратяването на запек
- повечето витамини от вида B, особено тиамин, рибофлавин и ниацин – необходими за редица процеси в организма, включително подпомагане на тялото да получава енергия от храната и да поддържа здрава кожа и зрение.
Pseudograin can be used in a similar way. Naturally pseudo-grains are gluten-free and include amaranth, buckwheat and quinoa. You can also use teff, chia, corn, millet, buckwheat (buckwheat), rice, wild rice, sweet chestnut and others.
Contains Gluten
- Barley, Pearl Barley (including products containing barley malt)
- Durum Wheat
- Einkorn Wheat
- Emmer (also known as Farro)
- Khorasan (commercially known as Kamut)
- Rye
- Spelt (also known as Dinkel)
- Einkorn
- Triticale (a wheat-rye hybrid)
- Wheat
- Durum
- Semolina
- Oats – pure oats do not contain gluten, but often contain wheat grains.
Gluten-Free
- Agar (Agar-Agar)
- Almond
- Amaranth
- Buckwheat
- Carrageenan
- Cassava (Maniocа)
- Sweet Chestnut
- Corn
- Лен и ленено масло
- Chickpeas (Leblebi, Besan, roasted chickpeas)
- Hemp
- Hops
- Millet (Bajra)
- Polenta
- Potatoes
- Legumes (peas, beans, lentils)
- Quinoa
- Rice, wild rice
- Sage
- Sesame
- Sorghum
- Soy
- Tapioca
- Teff
- Psyllium
- Urad (a type of black Indian bean)
Cross-Contamination
Although some flours are naturally gluten-free, they may be milled in the same facilities as wheat flour.
Contamination occurs either because wheat flour is present in the air or because traces of it remain in the mill or storage containers.
Овесът може да се яде от повечето хора с цьолиакия, но само ако са маркирани като „без глутен“.
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