Best Gluten Free Carbohydrate Grains- “The Phenomenal Five”

Best Gluten Free Carbohydrate Grains “The Phenomenal Five’’:
These 5 grains, are not really grains at all! They are classified as a seed or flower, but most people think of them as grains. They are high in protein, loaded with vitamins and minerals, low Glycemic Index, and approved on most of the Candida-Diets. Because they seem like a grain, they can easily replace other starchy carbohydrates.


Being such a trend now, does not take the diversity or nutritious-ness away! It only makes it easier to have, where ever you are. Contains a full spectrum of amino acids, 13% protein!

Be sure to try the different varieties; I prefer the red or black, because it is so much prettier in the meal and it seems to taste better.

Indispensable habit is to always have some cooked quinoa, in the refrigerator ready to heat up. Because of its lack of starches, it lasts well over a week, when stored properly.
Try it:
-Cooked in a pan with some veggies, for a quick snack or meal
-Thrown in a salad
-Quinoa Flour for pancakes
-Or my favorite, start your morning off with a quinoa egg white “frittata”, the Portable Protein Patty; a complete meal for breakfast or lunch.

Wild Rice

It is not rice but a seed. 50% more protein and fiber than brown rice
Use in combination with brown rice or by itself

Buckwheat Gluten Free, Low Glycemic Index & mostly Candida Approved

Buckwheat is not a grain and no relation to wheat, it is a seed. It contains rutin, which strengthens capillary walls and is used to treat high blood pressure and Type ll Diabetes

Many tasty and useful forms: flour for baking and pancakes,” the flakes or “gruff” are a great carb to add to smoothies (3 Tbs. soaked)

Try: crackers for snacking and bread replacement and buckwheat (soba) noodles!


Too heavy to be used alone, it is used as porridge and in baked recipes, in combination with light grains. It is also used as a thickener in soups and sauces and even jellies.

Amaranth contains more protein, magnesium and fiber than other GF grains, is second highest in calcium (to Teff), and high in Lysine (especially for you cold sore people). Having many easily assimilated amino acids, and high in Lysine, makes it a high quality, plant protein.


This is also a seed, which seems like a grain. Teff leads all the grains in its calcium content, a cup of cooked teff = 123 mg. Very versatile. The flour makes great GF breads, combined with other flours.

-Chandra Lee Krohn
Personal Trainer and Vitality Coach