Wheat (which contains gluten) is an acidic food that is over consumed in today’s Western diet. Below are a few alternatives to decrease your intake of gluten in order to avoid certain digestive upsets and illness in your future.
| Flour | Comments | Nutritional Qualities | Flour equivalent to 1 cup white/ whole wheat flour |
| *Amaranth flour |
| gluten-free | 1 cup |
| * Brown rice flour |
| gluten-free | use w/ other flours, use 20% of brown rice flour in recipe |
| Buckwheat flour |
| the kernels contain an outer hull which is high in the essential amino acid, lysine; the darker and more nutritious | Flour equivalent to 1 cup white/ whole wheat flour |
| Kamut flour |
| excellent substitute for wheat sensitive people | 1 cup |
*=100% gluten free
Jen Miller in a post about buckwheat – https://www.jenreviews.com/buckwheat/ a 7,000 word guide on 14 health benefits of buckwheat according to science, and includes 8 delicious buckwheat recipes. Have a read.
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