One of the challenges of eating grain free is being a detective. There are a lot of grains in foods that I, at least, had never thought about. Bread, cookies, cakes, and cereals are no brainers, but soy sauce wasn't.
Knowing that all grains--whether they have gluten in then or not--convert into sugars when digested, caused me to take the step of avoiding all grains, and not just those with gluten. Therefore, I'm not eating anything with rice, barley, corn, rye, wildrice or grainlike seeds such as amaranth, buckwheat, and quinoa. It makes little difference where they fall on the glycemic index.
I decided to try to not substitute one grain for another, such as corn based crackers for those made with wheat or rice etc. (The same is true for pastas. There are now some gluten free pastas available, but I avoid them as well.)
The good thing is there are plenty of things to eat without having to rely on the old standbys provided by grains. Eating lots of fruits, non-starchy vegetables, and lean meats, poultry, and fish fills my stomach every day.
I have learned to make some healthier substitutions, and I'll tell about them
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