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Safe Grains to EatGluten-free grains include amaranth, arrowroot, buckwheat, corn, kasha, millet, quinoa, risotto, sorghum, tapioca, teff and rice. Going gluten-free is a good excuse for experimenting with new grains. Try amaranth or teff for breakfast and quinoa or millet for dinner. Breads, flours and snacks made from these grains are considered safe to eat. Oats are also gluten-free, but may have been cross-contaminated in wheat fields, so only eat them if they're specifically labeled as gluten-free.

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