Safe grains for celiacs

Current scientific consensus is that rice and corn (maize) are considered safe for celiacs. In addition, millet, sorghum, Job's Tears, teff, and ragi are thought to be close enough to corn in their genetic make-up to be safe. More research is needed to substantiate this. Other grains suspected, but not proven, to be safe for celiacs include buckwheat, amaranth, quinoa and rape. Although their safety is debated, they are only very distantly related to wheat. Thus, it is unlikely their peptide chains are the same as the problematic chains found in wheat, rye and barley.

Courtesy References:

• Bernard, B., M.D., "Gluten Sensitive Disorders/celiac Disease and Dermatitis Herpetiformis," (1995). Department of Pediatrics, University of Southern California
• Celiac Disease Foundation Newsletter, (1997). Volume 7-3.
• Chartrand, L.J. & Seidman, E.G., "Celiac disease is a lifelong disorder," (1996). Clinical Investigation in Medicine, 19(5): 357-61.
• Chartrand et al., "Wheat starch intolerance in patients with celiac disease," (1997). Journal of the American Dietetic Association, 97(6): 612-618.
• Maki, M. & Collin , P., "Coeliac Disease," (1997). The Lancet, 349: 1755-1759.
• Malnick, S.D. et al., "Celiac disease: diagnostic clues to unmask an impostor," (1997). Postgraduate Medicine, 101(6): 239-244.
• Alford, Jeffrey & Duguid, Naomi, " Flatbreads and Flavors; A Baker's Atlas," 1995, William and Morrow and Company, Inc.
• Clayton, Bernard Jr.. "Bernard Clayton's New Complete Book of Breads," 1987, Simon & Schuster.
• Hagman, Bette, "The Gluten-Free Gourmet Cooks Fast and Healthy," 1996, Henry Holt & Company, NY.
• McGee, Harold, "On Food and Cooking: The Science and Lore of the Kitchen," 1984, MacMillen Publishing Company, NY.
• Wittenberg, Margaret M., "Good Food: The Comprehensive Food and Nutrition Resource," 1995, The Crossing Press, CA.