Many people, rightly or wrongly, do not eat gluten. The reasons are various: on the one hand, a real campaign against gluten has created a demonization that has depleted our diet of some foods to enrich it with others, often unhealthy, such as the various gluten-free industrial products that now occupy half a supermarket. ; on the other hand, intestinal permeability problems are being encountered in more and more people, often because the products that trigger allergies are not harmful in themselves, but abused in the food industry.

Many vegan products contain an excess of gluten, many popular flours such as kamut are stronger than classic wheat flour; and what about lactose and caseins? Lactose is used as an additive, in a small percentage, in many foods; milk proteins ditto. Intensively farmed milk does not stand out for its wholesomeness, and long-life milk looks even worse.

And the paradox of those who follow a gluten-free or lactose-free diet is that some studies have found that intestinal problems do not disappear with an elimination diet, on the contrary: in particular, the problems of intestinal permeability have not been resolved in patients who had had a gluten-free diet. This does not mean going back to eating the offending foods.
But the key may be more variety. Even when we are on a gluten-free diet, knowing all the sources of gluten-free carbohydrates can be a thousand times more effective than adapting to new industrial products or ending up eating only rice and rice products. Being monothematic in diets is a serious mistake 

So, if we have eliminated gluten, let’s try to find out more about the resources of gluten-free carbohydrates , which can be exploited both as foods for those who want to avoid gluten, and as foods to vary our diet even when we tolerate gluten.
Here are some of them:

CARBOHYDRATES GLUTEN FREE
CEREALS: RICE, TEFF, SORGO, QUINOA *, BUCKWHEAT *, MILLET, AMARANTH *, CORN, WILD RICE *. (those with the asterisk are more precisely pseudo cereals)
TUBERS AND ROOTS: POTATOES (THERE ARE OF VARIOUS KINDS), BATATA, TAPIOCA, TOBINAMBUR, RED AND WHITE RAPE, CELERY RAPA, SCORZONERA, DAIKON, RUTABAGA, CARROTS AND PASTINACA.
OTHER PRODUCTS: LEGUMES, CHESTNUTS, LEGUME FLOURS, CORN STARCH AND POTATO STARCH, TUBER FLOURS, ROOTS AND CEREALS (IN LIST), SPECIAL FLOURS (CAROB SEEDS, GRAPES, ETC.), GREEN PLATANO, YELLOW PLATANO .

Of course, fruits and vegetables also contain carbohydrates, but here I wanted to talk to you about sources of complex carbohydrates, which can be used for baked goods, or as main dishes to replace bread and pasta.