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According to “Getting Out the Gluten” found in Harvard Health Publications, most gluten-free diets are low on fiber and B vitamins.

Melinda Dennis, the nutrition coordinator at the Beth Israel Deaconess Medical Center Celiac Center, encourages patients to eat foods made with unconventional but nutritionally well-rounded substitutes, including amaranth, buckwheat (no relation to wheat), millet, quinoa, sorghum, and teff. She calls them the “super six” because of their “high vitamin and fiber content.”