Is Quinoa Gluten-Free? The Surprising Truth

Gluten is a type of protein found in certain grains, such as rye, wheat, and barley.

For most people, digesting gluten is not an issue.

Yet, for those who are sensitive to gluten, eating foods that contain this protein can cause symptoms like bloating, gas, and fatigue (1).

Additionally, eating gluten can trigger an immune response in people with celiac disease, causing their immune system to attack healthy cells in their body (2).

This can lead to serious side effects, such as unintentional weight loss, diarrhea, and nutritional deficiencies (3).

For those with celiac disease or gluten sensitivity, selecting gluten-free substitutes for wheat, barley, and rye can minimize symptoms and help maintain overall health.

Summary

Gluten is a type of protein found in certain grains, such as rye, wheat, and barley. Though eating it is not an issue for most people, it can cause adverse effects in people with celiac disease or gluten sensitivity.

Quinoa is naturally gluten-free, making it a great alternative to other grains as part of a healthy, gluten-free diet (4).

In fact, one six-week study in 19 people with celiac disease showed that eating about 1.8 ounces (50 grams) of quinoa per day was well tolerated and resulted in minimal side effects (5).

In addition to being safe and well tolerated, quinoa is also highly nutritious, making it an excellent addition to a gluten-free diet.

In fact, one study found that incorporating quinoa and other grain-based products into a gluten-free diet significantly increased the diet’s overall nutrient profile (6).

Summary

Quinoa is naturally gluten-free and generally well tolerated by those with celiac disease. It can also help improve the nutrient profile of a healthy gluten-free diet.

Though quinoa is naturally gluten-free, it contains certain compounds that may be problematic for some people with celiac disease.

Quinoa contains prolamins, which are types of proteins found in many cereal grains.

Gluten, in particular, is made up of two specific types of wheat prolamins — gliadin and glutenin — which can trigger symptoms in those with a sensitivity (7).

One test-tube study analyzed several varieties of quinoa and found that some types triggered an immune response in tissue samples from people with celiac disease (8).

However, despite these findings, another study showed that eating 1.8 ounces (50 grams) of quinoa per day was safe and well tolerated by those with the condition, making it a good alternative to other gluten-containing grains (5).

Therefore, it may be best to increase your intake of quinoa gradually to make sure you tolerate it without any adverse effects.

Quinoa may also be processed in facilities that also produce gluten-containing ingredients, which could increase the risk of cross-contamination.

If you have celiac disease or a sensitivity to gluten, be sure to select a brand that is certified gluten-free to reduce this risk.

Summary

Quinoa contains prolamins, which could potentially cause issues for some people with celiac disease. Yet, other research shows that this pseudocereal is safe and well tolerated by those with the condition.

In addition to being gluten-free, quinoa is incredibly nutritious and may be linked to a number of powerful health benefits.

For starters, it’s one of the few plant foods considered a complete source of protein — meaning it supplies all eight essential amino acids that your body needs (9).

It’s also rich in antioxidants — such as quercetin and kaempferol — which are compounds that can help prevent oxidative damage to your cells and protect against chronic disease (10, 11).

Thanks to its high fiber content, it may also help promote digestive health, manage blood sugar levels, and support weight loss (12, 13, 14).

Additionally, it’s very nutrient-dense, with a 1-cup (185-gram) serving of cooked quinoa providing a good amount of several key vitamins and minerals, such as manganese, magnesium, and phosphorus (15).

Summary

Quinoa is high in several important vitamins and minerals, as well as protein, fiber, and antioxidants.

Quinoa has a sweet and nutty flavor that works well in a variety of dishes.

It’s also easy to prepare, making it a simple substitute to other gluten-containing grains.

To get started, simply combine two parts water or broth with one part quinoa in a pot and bring to a boil. Reduce the heat and simmer for 15–20 minutes until all liquid has been absorbed.

Quinoa can be combined with other ingredients, such as meat or veggies to whip up gluten-free casseroles, crusts, salads, and skillets.

Meanwhile, quinoa flour can be swapped in for regular flour and used to prepare pancakes, cookies, quick bread, and brownies.

Summary

Quinoa is easy to prepare and can be used in a wide variety of recipes. What’s more quinoa flour is a great gluten-free alternative for regular flour.

Quinoa is naturally gluten-free and generally well tolerated by those with gluten sensitivity.

Yet, it may contain prolamins — proteins found in many cereal grains that cause problems for some people with celiac disease.

Plus, some products may be cross-contaminated, so be sure to buy certified gluten-free.

If you have celiac disease, it may be best to gradually increase your intake of quinoa to see if you can tolerate it without adverse effects.

For most people, quinoa is a versatile, delicious, and easy-to-prepare addition to a healthy diet — gluten-free or not.