Gluten (or gluten) is a type of vegetable protein that some adults and children suffer from intolerance to. The use of gluten with its intolerance to the body leads to a large number of unpleasant consequences: abdominal pain, nausea, bloating, poor absorption of nutrients. People with gluten intolerance should completely eliminate this vegetable protein from their diet. However, this can be quite difficult to do. So, gluten is part of wheat, so traditional flour, pasta, pastries, cereals, rye bread are automatically excluded from the diet.

The modern health food industry offers a wide range of gluten-free grains. A gluten-free diet can be varied with the help of amaranth (the famous Inca grain, suitable for making delicious cereals and side dishes); canihua (Peruvian culture, which has a pleasant taste with light nutty notes); quinoa (Peruvian culture or "baby quinoa", which is cooked like a cereal). These exotic grains can not be bought in all chain supermarkets, where the most popular cereals, such as buckwheat and rice, are often presented.