Five Grains that are Healthy and Safe for Celiac Disease Patients

Chia is a tiny seed from two types of sage plants which do not contain gluten. Because fiber-rich grains are excluded in a gluten-free diet, these seeds can increase the fiber content in the body. If someone has celiac disease, some vitamins and minerals are not well-absorbed in the body for the lining of the small intestine is damaged. Chia is a good source of minerals like calcium, iron, and vitamin B. In baking gluten-free treats, some bakers use chia since it becomes glutinous when mixed with water. Moreover, it can also be used as a substitute for egg in baking.