Most people find whole grains are a delicious way to improve their health. But the millions of people who can’t eat gluten–a protein in wheat and related grains such as barley, rye, spelt, and kamut–must choose their grains carefully. This group includes the nearly 3 million Americans with celiac disease, an autoimmune form of gluten intolerance, who must eat a gluten-free diet for life.

Other people may not have celiac disease, but may be allergic to wheat and must avoid all forms of wheat. A wheat-free diet is sometimes recommended for children with autism. It’s important to note that gluten-intolerant people CAN eat a wide variety of whole grains, including: Amaranth, Buckwheat, Corn, Millet, Montina, Quinoa, Rice, Sorghum, Teff and Wild Rice.

See Frontier Soups Gluten Free Soups

Source: The Whole Grains Council