Celiac disease is exhibited by an intolerance to gluten, which is found in the grains wheat, barley, and rye. While classic symptoms are gastrointestinal, there may be more seemingly unrelated symptoms such as anemia or osteoporosis with no presentation of diarrhea, weight loss, or anything else resembling a gastrointestinal disease.
According to the Mayo Clinic, the only treatment for celiac disease is following a strict gluten-free diet, and avoiding all wheat, rye and barley or any foods containing these grains. A number of grain and flour substitutes exist to replace those that contain gluten, and most are available at health food stores and even supermarkets. Common substitutes include corn and rice, but there are several other lesser-known replacements that offer distinct health benefits.
Almond Flour
Finely ground almonds can function as a flour substitute, either alone or in combination with other flours. Almond flour may be used for breads, cakes and pastries and add texture as well as nutrition. Almonds are high in monounsaturated fats and vitamin E, and one cup of almonds contains the entire recommended daily allowance of magnesium.
Quinoa
Quinoa is a seed with a mild nutty flavor. It can be cooked whole as a substitute for rice or eaten as a hot cereal. Quinoa can also be ground into flour, adding moisture to baked goods
According to the Celiac Sprue Association, or CSA, quinoa contains all 9 essential amino acids and is therefore considered a complete protein. It also contains higher amounts of calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than the staple grains of wheat, barley and corn.
Garbanzo
Garbanzos, or chickpeas, can be eaten whole, pureed or ground into a high-protein flour. This flour is often used in Indian cuisine, and is being used more often in gluten-free flour blends due to its nutritional content. Chick peas are a good source of vitamin B6, Vitamin C, zinc and folate.
Buckwheat
Buckwheat is a fruit seed, and despite its moniker is not a relative of wheat. It can be eaten whole, cracked or ground into flour. Buckwheat flour has a strong, distinctive flavor and is often mixed with other flours to create pancakes and other baked goods. Buckwheat groats are used whole in hot cereals and soups.
The CSA reports that each cup of cooked buckwheat groats contains over 4 grams of dietary fiber as well as eight of the nine essential amino acids. It also includes the minerals phosphorus, magnesium, iron, zinc, copper and manganese.
Amaranth
The amaranth plant contains clusters of small seeds which can be eaten whole or ground into a nutty-tasting flour. The CSA notes that amaranth is a nutritional powerhouse, containing dietary fiber and up to 30 percent more protein than wheat flour, rice or oats. It is also rich in over a dozen vitamins and minerals.
Teff
Teff is a tiny grain, usually used in combination with other flours, grains, seeds, or nuts. It functions well as a thickener for soups, sauces and puddings and adds body to casseroles. Karen Railey, author of "How to Improve Fading Memory and Thinking Skills with Nutrition," reports that teff can be cooked and used as a base for vegetarian grain burgers, or sprouted for use in salads and sandwiches. The majority of the grain is bran and germ, making teff nutrient and fiber-rich. It has high protein content, and contains high levels of phosphorous, iron, calcium, and thiamine. It also contains more lysine than wheat or barley.
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