A study at Beth Israel Deaconess Medical Center found that 85 percent of people with celiac disease, a severe gluten intolerance, didn’t get enough of the B vitamin folate in their diets, and 35 percent needed more B6. This dark leafy green is a great source of both.
This grain is gluten-free and high in fiber—and versatile enough to sub for other grains in many recipes.
All-Purpose Gluten-Free Flour
It’s no longer necessary to hunt down a bunch of obscure ingredients to mix up gluten-free baked goods. Brands including Bob’s Red Mill and King Arthur now offer multipurpose flours made with ingredients like rice flour, garbanzo flour and potato starch.
RELATED: The Best New Gluten-Free Snacks