Which of the following is NOT a gluten-free grain?

Wheat is the grain that contains gluten, a protein that gives elasticity to dough and helps it rise. This is crucial for the structure of many baked goods, such as bread and pasta. People with celiac disease or gluten intolerance must avoid all forms of wheat, including varieties like spelt and durum.

In contrast, rice, amaranth, and quinoa are naturally gluten-free grains that can be safely consumed by those following a gluten-free diet. They serve as excellent alternatives because they provide a good source of carbohydrates and can be used in a variety of dishes. Understanding the distinctions between these grains is essential for anyone preparing gluten-free meals or adhering to dietary restrictions.