There are a wide variety of grains that are considered “ancient grains,” and while some are naturally gluten-free, others are not gluten-free.
Gluten-Free Ancient Grains
Ancient Grains That Contain Gluten
False bits of gossip about ancient grains have been circulating on the Internet. These mistaken statements are claiming that all ancient grains are safe for those on a medically necessary gluten-free diet. According to these fantasies, those with celiac disease or non-celiac gluten affectability can tolerate ancient gluten-containing grains, as freekeh, kamut, emmer and spelt, yet this is basically false. Researchers put this talk to rest when a recent report found that presentation to wheat, whether from an ancient grain or not, still launches the autoimmune reaction found in individuals with celiac disease.
As with all naturally gluten-free grains (like amaranth, for example), it is important to purchase amaranth that is labeled or (preferably) ensured as gluten-free. Similar to oats, naturally gluten-free grains like amaranth can come into contact with gluten-containing grains during the processing and dispersion process. In the event that you see a gluten-free grain recorded in the fixings on a nourishment label, guarantee that the company is utilizing labeled or confirmed gluten-free grains.
More on Farro
Farro isn’t gluten-free. Farro is a term used to depict three traditional wheat species: emmer, spelt and einkorn. Unfortunately, none of these species are gluten-free as they all are various names for sorts of wheat.
Traditionally utilized in Italy and Europe, farro is regularly added to soups, salads, pilafs, or eaten without anyone else. When eating out, be careful to search for additions to these dishes, as servers or even a few culinary experts/cooks may not know that farro contains gluten.