Grains that should be avoided

Barley (includes malt), rye, wheat (includes kamut, semolina, spelt, triticale)

Safe grains (gluten free)

Amaranth, buckwheat, corn, millet, oats, quinoa, rice, sorghum, teff

Sources of gluten-free starches that can be used as flour alternatives

Cereal grains: amaranth, buckwheat, corn, millet, Montina, quinoa, sorghum, teff

Legumes: chickpeas, kidney beans, lentils, navy beans, pea beans, peanuts, soybeans

Nuts: almonds, cashews, chestnuts, hazelnuts, walnuts

Seeds: flax, pumpkin, sunflower

Tubers: arrowroot, jicama, potato, tapioca, taro