Now, that you’re aware of the multiple problems with gluten and its evil twin, gliadin, let me introduce you to a few gluten-free grains that are used around the world. Quinoa, amaranth, buckwheat, millet, rice, oats and corn are the grains that do NOT contain gluten. They’re generally well tolerated by gluten-sensitive individuals. Some I serve with dinner and others I find more palatable as a breakfast “porridge”.