Gluten-free, allergy-friendly, and whole foods ingredients are sometimes confusing. Everyone knows what carrots are. But what about arrowroot starch, coconut oil, umeboshi vinegar, or miso? Here is a growing glossary of ingredients that may be slightly off the beaten path.
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Not actually a grain, but rather a high protein seed that is in the rhubarb family. Despite the name, it is not related to wheat, and is completely gluten-free. Buckwheat is high in protein, fiber, and lysine, and is low glycemic, making it an excellent choice for anyone with blood sugar imbalances. The buckwheat seeds can be sprouted and eaten raw or dehydrated, cooked, or ground and used as flour. The flour adds a dense, heavy, cakey body to baked goods, and has a strong flavor. Due to buckwheat flour's naturally "gooey" consistency when mixed with liquid or moisture, it works well for egg-free recipes.