B) Vegetables in gluten-free diet
Most vegetables are gluten- free naturally, that if you buy your vegetables raw, unprocessed, and with no additives. Buying prepared or processed vegetables may carry the risk of cross contamination.
Many people may think potatoes, carrots, sweet potatoes are starchy food so they cannot eat them on a gluten- free diet, but this is not true. Although their starchy content you can eat these vegetables -and others like beet, and reddish- safely. Green leafy vegetables such as cabbages, lettuce, kale, spinach, etc. are all gluten -free and safe to have in your diet. Also, all types of beans and peas can be eaten safely and can be grounded into flour to replace the wheat flour. Other vegetables like celery, onions, garlic shallots, broccoli, cauliflower, brussels sprouts, zucchini, cucumbers, pumpkins, eggplant, peppers, okra, and squash are all gluten– free and safe to indulge in.