Rice is a naturally gluten-free grain that is safe for people with celiac disease or gluten intolerance.

Brown rice is a popular gluten-free grain used in baking because it has a mild flavor and can be used in a variety of recipes.

Amaranth is a gluten-free grain that is high in protein, fiber, and iron.

Quinoa is a gluten-free grain that belongs to the Chenopodiaceae family.

Sorghum is a gluten-free grain that is native to Africa and is widely cultivated in warm climates.

Rice flour is the most common ingredient used in gluten-free pasta because it has a neutral flavor and can be easily combined with other flours.

Oats are a gluten-free grain that is high in fiber, protein, and vitamins.

Buckwheat is a gluten-free grain that belongs to the Polygonaceae family.

Rice is a gluten-free grain that is native to Asia and is widely cultivated in tropical and subtropical regions.

Rice flour is the most common ingredient used in gluten-free bread because it has a neutral flavor and can be easily combined with other flours.

Quinoa is a gluten-free grain that is high in iron, protein, and fiber.

Teff is a gluten-free grain that belongs to the Poaceae family.

Quinoa is a gluten-free grain that is native to South America and is widely cultivated in the Andes region.

Corn flour is the most common ingredient used in gluten-free tortillas because it has a neutral flavor and can be easily combined with other flours.

Amaranth is a gluten-free grain that is high in calcium, protein, and fiber.