564 - ‘Re-discovering ancient wheat varieties as functional foods’. Journal of traditional and complementary medicine. 5(3), pp.138-143

Reference Number: 564

Year: 2015

Authors: Cooper, R.

Link: Link to original paper

Summary

Abstract

With the gluten-free food market worth almost $1.6 bn in 2011, there is every reason for renewed interest in ancient grains. This resurgent interest is expressed in re-discovering ancient varieties as functional foods. In particular, people affected by celiac disease have to avoid all gluten in their diet and several ancient grains may offer an important alternative.

Significance for a baker:

Ancient grains can be used in your baking as a gluten-free or low gluten option. This paper looks at ancient and modern wheat varieties and which ones could be used in baking, or in your diet in general, for those with coeliac disease or non-coeliac gluten sensitivity.

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