Which foods are naturally gluten free?

Numerous whole foods are naturally gluten free, which means they don't contain the protein that can be found in wheat, barley, rye, and products made from these grains. The following foods are naturally gluten free: 

Fruits: The majority of fresh fruits, including apples, bananas, oranges, berries, grapes, and more, are gluten-free. 

Vegetables: Many Vegetables, including broccoli, carrots, spinach, kale, peppers, and others, are naturally gluten-free. 

Meats and Poultry: When prepared without breading or marinades containing gluten, fresh meats and poultry such chicken, turkey, beef, and pork are gluten-free. 

Fresh fish and seafood, such as salmon, prawns and tuna, are also naturally free of gluten. 

Legumes: Beans, lentils, chickpeas, and other legumes are high in protein and fibre and are also gluten free. 

Eggs: Eggs are a versatile component in cooking and baking and are naturally gluten-free. 

Dairy Products: Milk, Cheese, Yoghurt, and Butter are among the simple dairy products that are often gluten-free. There is a caution on the flavoured varieties because they can contain gluten-containing additives. 

Nuts and Seeds: Almond butter, peanut butter, and other nut and seed butters, cooking oils are naturally gluten-free sources of protein and healthy fats. 

Grain: Some grains, such as rice, quinoa, corn, millet, amaranth, and buckwheat, are naturally gluten-free. 

Gluten-Free Oats: Gluten free Oats are also a good option. Certified gluten-free oats are the best option for those that need to avoid even trace amounts of gluten. At Acovior, there is a range of gluten free options you can choose from. 

Starchy vegetables: Sweet potatoes and potatoes are both free of gluten and can be used in a variety of recipes.  

Spices and Herbs: A majority of herbs and spices are naturally gluten-free, your food will taste better.  

If you have gluten sensitivities, breakfast cereals, pasta and crackers should be gluten free and can also be made from rice and corn.  

People with Celiac disease or gluten sensitivity should make sure that food is prepared in a gluten-free environment to avoid any unintended gluten exposure because cross-contamination can occur during processing, preparation, and cooking. Always check the food labels, and if necessary, choose products that are labelled as gluten-free.