Wheat has a decent protein-to-carbohydrate ratio and you can make seitan from it, which is a great alternative to tofu / tempeh and other legume-based protein sources.
Sure, seitan (aka wheat gluten) is a protein source.
How many other grains have a decent protein to carbohydrate ratio though, and are more easily digestible, and don’t cause crippling autoimmune disease or digestive dysfunction in 1-5% of people? You can get concentrated protein from any grain with similar nutritional benefits.
Personally, my sensitivity to gluten has just about ruined my life - right now, my life is on hold and I am staying in a hotel in Rochester while obtaining treatment from the Mayo Clinic’s celiac specialists. Not sure that anyone can say that about quinoa or millet.
Personally, my sensitivity to gluten has just about ruined my life - right now, my life is on hold and I am staying in a hotel in Rochester while obtaining treatment from the Mayo Clinic’s celiac specialists. Not sure that anyone can say that about quinoa or millet.