Whole grain gluten-free pastas and flatbreads: a review of USDA studies

United States Department of Agriculture food guide recommends that at least ½ of all the grains eaten should be whole grains. The FDA allows food Health Claim labels for food containing 51% whole gains and 11 g of dietary fiber. These whole grain products have the potential for US label health claims. Whole grain gluten-free products were formulated and evaluated for acceptance by volunteer tasters. The tastes judged acceptance of whole grain, gluten-free, egg-free pastas for corn 83%, sorghum 79%, brown rice 77% and millet 50%. The acceptance for similar high protein pasta was corn-garbanzo 70%, sorghum-garbanzo 48%, brown rice-garbanzo 84% and millet-garbanzo 54%. The whole-grain, gluten-free flat breads had corn 83%, sorghum 79%, brown rice 77% and millet 50% acceptance. The acceptance for ancient whole grain gluten-free flatbreads was for quinoa 84%, teff 72%, amaranth 66% and buckwheat 38%. These studies offer every household (or a commercial production) the choice to make fresh whole grain, gluten-free, egg-free (no chemical added) pasta and flat breads using a kitchen counter-top appliance and offer a low cost healthy staple food that would increase whole grain consumption, and offer a nutritious option to vegetarians and gluten sensitive individuals.