Avoid these Seven Grains when Gluten Free

Avoid these Seven Grains when Gluten Free

Avoid these Seven Grains when Gluten Free Copyright Adrienne Z. Milligan

As a teenager living gluten free, I have learned about seven grains which will have negative effects on my body if I were to eat them. I did not know much about many of these grains before I started this post, as many people I meet do not.

While on a tour of Bob’s Red Mill with my mother and aunt, I was able to see all seven of these grains in person.

Learn How to Avoid these Seven Grains When Gluten Free

1. Wheat

Wheat is the most widely used (and I think the most widely known) of the seven grains. As a relative of grass, wheat is widely used in commercial markets from cereal and pastries to doors. (I admit I was surprised to learn doors can be made from wheat!) The berries from wheat (also known as wheat berries) can be cooked like Farro since wheat shares similarities with Farro grains.

2. Rye

Rye is a close relative of wheat and barley. It is used in making breads like pumpernickel. It is also used in alcoholic drinks including rye beer and whiskey.

3. Barley

Barley is found in many baked goods and commercially processed foods. It is what barley malt is made from. Barley malt is found in many cereals. It is also used in the making of many beers along with hops. It can also be used in many of the same ways as Farro (mentioned below).

4. Spelt

Spelt is a species of wheat which is considered – by some – to be a subspecies of the widely used common wheat. As one of three species of wheat, spelt is part of the Farro group. When in Germany and Switzerland, be sure to ask if spelt has been used in what you are ordering, as it is commonly used throughout both countries. It can sometimes be mistaken for barley due to the similar size of the grain.

5. Kamut™

Kamut™ refers to Khorasan wheat, which is an ancient species of wheat originally grown in Ancient Egypt. As a trademarked species here in the United States, there are strict growing and labeling requirements. Currently, it is only grown commercially in Montana. It is not a widespread grain, yet.  It is known best for its rich and nutty flavor.

6. Triticale

Triticale is a genetic hybrid of wheat and rye. Its name comes from wheat (Triticum), and rye (Secale). Currently, its main use is for feed and fodder.

7. Farro

Not actually a grain, but a group of three wheat species: Emmer, Einkorn, and Spelt. Emmer wheat, chiefly grown in the Garfagnana area of the Tuscany region, (in Italy) is called ‘true’ Farro. Emmer is used in making Tuscan dishes such as Farro soup or Farro salad. The other two Farro grains can be mistaken for barley.

How Many Grains Did You Recognize?

Until my tour of Bob’s Red Mill, I had only heard of four of these grains. It was an eye-opener for me. Learning about these seven grains has made me aware of other ingredients to avoid.

Read Labels and Ask Questions to Avoid these Seven Grains When Gluten Free

I hope that this guide has helped to explain how to avoid seven grains when gluten free. It does get tiresome reading the label on each product in the store when shopping. Reading the labels and asking questions reduces the possibility of being “glutened.”  (“Glutened” is what my father calls it when he gets gluten due to cross-contamination or by accident.)

Please share your experiences in the comments!
~Gluten Free Eagle~

Author: K.H. Milligan

Eagle Scout, Amateur Radio Operator, Lego Builder, Cheese and Chocolate Enthusiast, Minecraft Pro.

16 thoughts on “Avoid these Seven Grains when Gluten Free”

  1. I really liked this post a lot. Mostly because Gluten Free Eagle is my brother. After reading this post, I feel there is more I need to learn about gluten and grains.

    1. UConnBlue, yes it is a great post! Thank you for the comment. I am glad you learned something from your older brother. 🙂 Keep learning about gluten and grains. You will be able to write posts on here soon. ~Adrienne

    1. Marquita, I also did not know the details of all of the grains. When we were at Bob’s Red Mill, we got to see them all. I did not know what a couple even looked like before the tour. Thank you for visiting! ~Adrienne

  2. Hi Adrienne, Glad I came across your post my daughter has been advised by her doctor to go gluten free. She just started her research on it and making changes in her diet. I will refer her to your site. This is really good information.

    1. Lydia, I’m glad my site will help your daughter on her gluten free path! It is much easier to be gluten free now than in years past – as far as safe commercially produced products go. If you or her have questions, just ask! ~Adrienne

  3. Hi Adrienne,

    That’s a very helpful post as my daughter-in-law is looking to be gluten free.

    I know there’s quite a lot of confusion as to whether certain grain actually are gluten-free so it’s good to see this definitive list.

    Joy Healey – Blogging After Dark

    1. Joy, I love being able to help others learn how to live gluten free. Reading labels and looking up products on the manufacturer’s websites is one way I figure it all out. 🙂 I hope this list helps! ~Adrienne

  4. Hi Adrienne ,
    great post for people who have to live gluten-free. this problem came with GMO.
    I did write a book about Millet which is gluten-free and I see it is getting popular.
    so I need to publish it .
    Sad is that many people have not enough knowledge about the grains and how
    to avoid gluten. Good to see you enlighten people with your post.
    Thank you
    Erika
    Erika Mohssen-Beyk recently posted…Do You Dare To Be You ? Playing Roles Is For Actor’sMy Profile

    1. Erika, glad you enjoyed this post! GMO is only part of the gluten problem. After we went gluten free, I used millet. Unfortunately, I am unable to eat millet. (I had no idea until we started eating gluten free.) ~Adrienne

  5. Hey Adrienne!
    Is this a new site? I’m pretty sure it is. I see so many blogs I might be wrong.
    Looks very nice and happy to see you added the SFG. Will be interested in
    this next spring. As a person who knows nothing about Gluten you might add
    some information about what it actuallly is or does to people. Just a thought.

    1. Kathryn, no, this is not the “new” site. I will be adding more info about what gluten is as well as more photos on SFG. I look forward to helping you with your SFG in the spring! ~Adrienne

    1. Leo, it was interesting to see what the different grains look like. I was also brought up on white rice. I still love to eat it. I have a flour mill so most of the flours we bake with have been milled by us. I love baking with freshly milled brown rice, white rice, amaranth, and quinoa flours. Thanks for visiting! ~Adrienne

    1. Elise, it was fun to learn about the different grains at Bob’s Red Mill. Kelly had fun learning even more about the specific types of wheat during his research for this post. Thanks for visiting! ~Adrienne

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