If you’ve got celiac disease or have another reason to go gluten-free, there are lots of ways to avoid dietary wheat, rye and barley.

The American Diabetes Association says healthier gluten-free options include:

• Amaranth.
• Arrowroot.
• Beans (kidney, black, soy, navy, pinto).
• Buckwheat.
• Corn.
• Flax.
• Gluten-free baked products (made from corn, rice, soy, nut, teff or potato flour).
• Kasha.
• Millet.
• Polenta.
• Potatoes.
• Quinoa.
• Rice.
• Sorghum.
• Soy.
• Tapioca.

Source: HealthDay

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