Canary seed is originally from the Mediterranean region but is now grown in many parts of the world for birdseed. Some countries such as The Canary Islands, South Africa and some areas of Mexico already use canary seed as a food but it’s thought by some that it could become a more popular food which would be suitable for celiacs and others on a gluten-free diet.

Scientists have confirmed in a study published in ACS’ Journal of Agricultural and Food Chemistry that a new variety of canary seeds bred specifically for human consumption qualify as a gluten-free cereal which would be ideal for people with celiac disease.

Joyce Irene Boye and team wish to further expand the options available for those of us with celiac disease. They are researching a new variety of “hairless” canary seed, which doesn’t contain the tiny hairs that the canary seed used for birds normally does. These hairs are what makes most canary seed inedible for humans.

As well as being gluten-free, Boye also found that canary seeds have more protein than many other cereals. They are also rich in other nutrients and are suitable for making flour which could be used in gluten-free baking.

What are your thoughts on this? Would you be interested in trying a new type of gluten-free cereal?


Post authored by Laura (Gluten Free Traveller)