Sustainable grains for gluten-free diets: the potential of millets and pseudocereals in alleviating gluten-related disorders

Abstract

The increasing prevalence of gluten-related disorders (GRDs) has increased the demand for nutritionally balanced gluten-free diets. However, conventional gluten-free products are often associated with poor nutritional quality and micronutrient deficiencies. This review highlights millets and pseudocereals as sustainable, nutrient-dense alternatives for gluten-free food systems. These naturally gluten-free grains are rich in high-quality proteins, dietary fiber, resistant starch, and essential minerals such as iron, calcium, magnesium, and zinc. They also contain bioactive compounds, including phenolics, flavonoids, phytosterols, and antioxidant peptides, associated with antioxidant, anti-inflammatory, and cardioprotective effects. Their adaptability to marginal agro-climatic conditions and low-input cultivation further supports environmental sustainability and food security. Moreover, processing techniques such as germination, fermentation, soaking, and extrusion enhance nutrient bioavailability and reduce antinutritional factors. Overall, millets and pseudocereals represent promising sustainable grain alternatives for improving gluten-free nutrition and health outcomes in individuals with GRDs.