Yes, amaranth is naturally gluten free. It is a seed rather than a wheat, barley or rye grain, and major celiac organizations list it among safe grains. The catch is cross-contact during growing, milling and packaging, so look for a gluten-free label.

Yes, sorghum is naturally gluten free. It is a grain in its own right, not a relative of wheat, barley or rye, and it appears on the Celiac Disease Foundation’s list of naturally gluten-free grains. The catch is cross-contact: sorghum can pick up gluten during harvesting and processing, so how you b

Yes, millet is naturally gluten free, but it is only safe when it hasn’t picked up gluten along the way. Cross-contact during harvesting, processing and packaging is the real risk, so buy millet that is labeled or tested gluten free.

No, malt extract is not gluten free. It is made from barley, one of the grains that contain gluten, so people with celiac disease, non-celiac gluten sensitivity or wheat allergy should avoid it unless a product is specifically labeled gluten free.

No, barley malt is not gluten free. It is made from barley, one of the three main gluten-containing grains, so anyone with celiac disease, non-celiac gluten sensitivity or a wheat allergy should skip it.

No — spelt is NOT gluten free. Spelt (Triticum spelta) is an ancient species of wheat. It contains the same gliadin proteins that trig

Yes — tapioca is naturally gluten free. It’s pure starch extracted from the cassava root (Manihot esculenta). All forms — tapi