Gluten Free Products

Going Gluten free is a real game changer in putting you and your family on a healthy path in life.
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At Gluten Free Life we are here to help you with all your questions about transitioning to this healthy way of life.

We know its a massive learning curve to truly make that transition to becoming gluten free, but we offer a wonderful range of tasty and affordable Glutagon products that are specifically designed to the highest standards and are truly Gluten free!

To start the transition we have created a number of articles on gluten and how to avoid it.

The grains that are gluten or wheat free and “safe” and are low GI are as follows:

corn (whole or fresh sweet corn),
cooked and cooled down mealie meal,
samp and mealie rice and samp with beans,
all “loose” and/or parboiled and/or long grain brown
white rice and whole sorghum (sold as corn rice).

The non-grains that are gluten free and low GI are as follows:

the seeds of some plants, i.e. amaranth, buckwheat and kasha (toasted buckwheat),
mesquite and quinoa and all legumes,i.e. beans, peas, split peas, lentils, split lentils, lupin beans and chickpeas.

The starchy (root) vegetables that are low GI and gluten free are as follows:

purple-skinned sweet potatoes, cassava and amadumbe.

The grains that are high GI are as follows:

millet, “sticky” rice, hot mealie meal,
samp and mealie rice and all polenta.

The pastas that are high GI are those made from corn and/or rice.

The starchy (root) vegetables that are high GI are orange-skinned/flesh sweet potatoes, large potatoes, mash and French fries or chips (which are also high in fat).

They should rather be replaced with oven baked baby (new) potatoes with skin (intermediate GI) or purple-skinned sweet potatoes (low GI).

Other foods that are gluten or wheat free and “safe”, but not necessarily grains are as follows:
the higher GI arrowroot (used as a thickener, like corn starch), sago (made from sago palms) and tapioca (made from cassava root).
Other foods that are gluten or wheat free and “safe”, but are not necessarily grains are lower GI nuts and seeds and their flours (although they are high in fat), psyllium and chestnuts, which are different from other nuts in that they are higher in carbohydrates and fiber, low in fat and low GI.