Barley. We’ve all heard of it, yet few people have eaten it in anything other than soup. While oatmeal and quinoa have both had their moments, barley has yet to get the credit it deserves — even ...

The grittiness was also expected—it’s all too often the telltale sign you’re eating something that’s gluten-free; the substitute flour often has a “sandiness” to it.

Tea is consumed in cultures around the world and there are countless varieties and types to brew. The Tea Association of the U.S.A. Inc. says that it's the "most widely consumed beverage in the ...

4. Cereals Virojt Changyencham / Getty Images Cereals containing wheat, barley, or rye have gluten. Some popular ones are Wheaties, Bran Flakes, Raisin Bran, Special K, and Frosted Mini-Wheats. Some ...

If you don’t have celiac disease but suspect gluten could be triggering IBD symptoms, you could consider going gluten free — after you speak to nutritionist — to see if it helps.

Quantitation of barley and rye gluten in fermented yogurt, kefir, and buttermilk was evaluated using a multiplex-competitive ELISA. Gluten-incurred yogurt was used as a calibrant, and the strategy for ...