Not just industrial substitutes
Rice, corn, buckwheat, quinoa, legumes and vegetables are naturally gluten-free and should form the basis of the diet, more so than packaged substitute products.
Fiber and gluten-free whole grains
Choosing whole versions of rice and corn, together with legumes and seeds, helps maintain adequate fiber intake, often lacking in diets based on refined gluten-free products.
A sample day of eating
Breakfast with buckwheat flakes and fruit, lunch with whole grains and lean protein, a light dinner with vegetables and legumes: a simple routine you can repeat every day.
