Is Barley Gluten Free? No, and Here's the Botany Behind It
Is barley gluten free? No. Barley contains hordein, a gluten-family protein. What that means for celiacs and the safe substitutes for bread, beer, and miso.
Read article →The Ancient Grains Blog
Cooking guides, comparisons, and deep dives on the 18 heritage grains we cover. Practical advice for home bakers and curious eaters.
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Is Oatmeal Gluten Free? Yes, But Almost None of It Is Safe
Is oatmeal gluten free? The oat plant is, but commercial oatmeal usually isn't. A nutritional biochemist explains the cross-contamination problem and what to buy.
Read article →Is Rye Bread Gluten Free? The Short Answer Is No
Is rye bread gluten free? No. A Nordic baker explains secalin (rye's gluten protein), the cross-contamination story, and the truly gluten-free dark-bread alternatives.
Read article →Is Quinoa Gluten Free? A Dietitian's Yes (With the Caveats)
Is quinoa gluten free? Yes. A dietitian explains why, the cross-contamination caveat, the saponin coating (unrelated to gluten), and how to verify what you buy.
Read article →Is Sourdough Bread Gluten Free? The Honest, Science-Based Answer
Is sourdough bread gluten free? No, traditional sourdough is not safe for celiacs. The science of what fermentation actually does to gluten, in plain language.
Read article →Is Buckwheat Gluten-Free? Yes, But the Name Is Lying
Is buckwheat gluten-free? Yes. It is not even wheat, or a grass, or a grain in any technical sense. What celiac patients still need to verify before buying.
Read article →Ancient Wheats and Gluten Sensitivity: The Diploid Hypothesis
Why diploid einkorn (2n=14) may be tolerated better than modern hexaploid bread wheat in non-celiac gluten sensitivity, and what the science actually shows.
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