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Pulses for a Gluten-Free Diet


Pulses are gluten-free and are a great alternative to wheat and other gluten containing grains. Pulses add complex carbohydrates like fibre and resistant starches as well as many other vitamins and minerals that could be lacking in a gluten-free diet.

Gluten consists of two proteins, gliadin and glutenin. These proteins are responsible for the shape and texture of many foods like breads and other baked goods. Those with celiac disease or gluten-sensitivity cannot properly digest gluten and when it is ingested it damages the lining of the digestive tract, which then causes the malabsorption of nutrients like iron, calcium, vitamin D and folate. Celiac disease and gluten-sensitivity can only be treated with a gluten-free diet.

Pulse Canada’s Pulses and the Gluten-Free Diet: Cooking with Beans, Peas, Lentils and Chickpeas was developed in collaboration with Shelley Case, RD, dietitian and author, and Carol Fenster, PhD, consultant and author of several gluten-free cookbooks. Pulses and the Gluten-Free Diet offers 26 new recipes using pea, bean, lentil and chickpea ingredients that are tasty, nutritious and easy to make at home. Free copies can be downloaded at http://www.pulsecanada.com/food-industry/pulses-and-gluten-free-foods.