1. Quinoa:  This ancient grain is naturally gluten-free and packed with protein, fiber, and essential nutrients. It’s versatile and can be used in salads, bowls, or as a side dish.

2. Brown Rice: A staple in many cuisines, brown rice is gluten-free and provides complex carbohydrates. It pairs well with stir-fries, curries, and grain bowls.

3. Wild Rice:  Another nutritious grain, wild rice has a nutty flavor and works well in pilafs, soups, and casseroles.

4. Buckwheat: Despite its name, buckwheat is not related to wheat. It’s commonly used in pancakes (like Japanese soba noodles) and can add a hearty texture to baked goods.

5. Sorghum:  Sorghum flour is a gluten-free alternative for baking. It’s rich in antioxidants and can be used in bread, muffins, and cookies.

6. Tapioca: Tapioca pearls are used in bubble tea, but tapioca flour (also known as cassava flour) is great for thickening soups, stews, and sauces.

7. Millet: Millet is a versatile grain that can be used in porridge, salads, or as a side dish. It’s gluten-free and has a mild, nutty flavor.

8. Amaranth:  Amaranth seeds are high in protein and can be popped like popcorn or cooked into porridge. They’re a great addition to gluten-free baked goods.

9. Teff: Teff flour is commonly used in Ethiopian cuisine. It’s rich in iron and can be used in flatbreads, pancakes, and muffins.

10. Arrowroot: Arrowroot starch is a gluten-free thickener often used in sauces, gravies, and desserts. It’s a great alternative to cornstarch.