Can You Eat Couscous On A Gluten Free Diet? Find Out Here!Danica Rojero
Can You Eat Couscous On A Gluten Free Diet?
You know that new health craze, the gluten-free diet?
It’s not really a fad, but a serious dietary change that millions are adopting.
Gluten-free diets are designed to eliminate gluten from your diet, something that not only makes you feel better, it can actually help you lose weight, improve your energy levels, and reduce your risk of many diseases.
Couscous is a tiny, granular pasta made from semolina flour that’s similar to the popular Israeli pasta, pearl couscous. While it isn’t considered gluten-free, it can be enjoyed by those with gluten sensitivity.
Gluten-free diets avoid wheat and other forms of gluten. Therefore, couscous is not a gluten-free food.
A good substitute for couscous in any recipe is any pasta in a similar shape. You can also try quinoa, which is naturally gluten-free.
Gluten is a protein found in wheat, barley and rye. It’s also known as the “glue that holds dough together” because of its strong elasticity.
Most of the people with a gluten allergy have celiac disease, so their immune system reacts to gluten.
What Is A Gluten-Free Alternative To Couscous?
If you’re reading this, there’s a good chance you’re struggling with an allergy or intolerance to wheat, barley, or rye.
So, what’s a gluten-free person to do in the face of a memory-clutching celiac disease riddled with a mind-numbing array of medical problems?
Well, there’s a pretty simple answer: find a gluten-free alternative.
If you’re searching for a gluten-free couscous, try quinoa. Quinoa is a seed that is also considered a whole grain and it is very high in protein.
Gluten-free flours can also be used as an alternative which is similar to conventional wheat flour, and they are used to making a range of foods including breads, cakes, pizza dough and pasta.
Ancient grains and seeds such as quinoa, amaranth, buckwheat, and millet are gluten-free. They can be cooked the same way as rice or couscous.
As the gluten-free craze grows in popularity, the number of packaged products stocked with wheat-free products is growing right along with it.
But it’s difficult to find a product that is truly gluten-free. Many baked goods and pasta sauces contain rice flour, which often contains traces of gluten.
This means that products that claim to be gluten-free rarely contain gluten.
Can Celiacs Eat Couscous?
Have you heard of the term “Celiac”?
It stands for Celiac Disease, and it’s a serious chronic condition that affects the body’s ability to digest certain foods.
It may sound like something out of a sci-fi movie, but Celiac disease affects approximately 1% of people in the United States and territories.
If you have Celiac disease, you must carefully watch the foods you eat, and avoid foods that contain wheat, barley, rye, oats and barley—all of which contain gluten.
Couscous is made from durum wheat flour, which contains gluten. Therefore, celiacs cannot eat couscous.
It has gotten a lot of attention recently, as it can be made from the same grains used to make wheat, barley and rye, which have been proven to cause intestinal damage in some people with celiac disease.
The choice for most celiacs is simple: avoid any product that is wheat, barley, rye, spelt, triticale, or hordeum.
But for those of us who also love to cook, it is harder to avoid couscous.
It is a hassle to grind wheat in a food processor, and a bit of a pain to buy and store. It isn’t always easy to work out how much couscous to make, or how long to cook it.
Is Couscous Healthier Than Rice?
Couscous is making a comeback in the United States after a few decades of being considered an ethnic and not-particularly healthy food.
Over the past few years, it’s been showing up more frequently on restaurant menus, hailed as the “healthiest” alternative to rice and other grains.
But is couscous really that much better than rice for the average health-conscious cook? Or has couscous been unfairly maligned for decades?
It depends on the couscous that you’re cooking. Couscous can be made from many types of grains. The most common are durum semolina, whole wheat, and barley.
Couscous can be made from whole wheat or durum semolina.
Semolina is a refined wheat product that’s stripped of the bran and germ, giving it a lower nutritional value than whole wheat couscous.
Normal couscous is usually enriched, meaning that nutrients have been added back into the product.
Normal couscous can be a healthy side dish if you’re watching your carbs or watching your calories.
It can be higher in carbs and calories than rice, but if you’re using whole wheat couscous, you’re getting more fiber and whole grains than if you were eating rice.