4. Sorghum
This African grain is suitable for anyone dealing with gluten sensitivity. African culture uses sorghum in a variety of foods, from cereals to beer. The grain is a rich source of unsaturated fat, plant-based protein, gut-healthy fiber, and minerals like calcium, potassium, and phosphorous. Nutritional research shows that sorghum contains more beneficial antioxidant compounds than blueberries.
The micronutrient antioxidants in sorghum reduce the risk of developing diseases like colon cancer and digestive disorders such as “leaky gut.” There’s also convincing research that shows sorghum is effective at reducing levels of cholesterol in the blood.
Sorghum is the fifth most widely produced grain in the world after wheat, corn, rice, and barley. In the United States, sorghum is now the third most commonly grown grain, behind wheat and corn. Traditionally, American farmers grow sorghum for cattle feed, but in recent years, crops now feature food-grade standards for human use. Sorghum contains no gluten proteins and won’t upset the stomach of anyone dealing with gluten intolerance.