Gluten Free
Plants whose seeds or starchy organs naturally lack gluten-forming proteins (gliadin and glutenin). Safe for celiac or gluten-sensitive diets, they include maize, rice, and quinoa. Tagging helps bakers and eaters quickly locate non-gluten carbohydrate sources.
Quinoa: From Indigenous Crop to International Superfood
Quinoa became a global “superfood” almost overnight, but its roots stretch back thousands of years to the Andes, where it was a vital subsistence crop. This story reveals how rising global demand reshaped the lives of Andean farmers and raises important questions about food justice, sustainability, and cultural appropriation in global food trends.
grain, high-altitude, staple, gluten-free
