The Gluten Intolerance Group, a national celiac disease support organization, has researched the gluten- free status of barley and wheat grass. Here is what they have concluded: US Department of Agriculture research chemists who specialize in wheat gluten and cereal proteins say gluten is only found in the seed kernel, the endosperm, and not in the stem and leaves. The American Association of Cereal Chemists agrees, according to a statement by the group. If the grass is cut from a growing plant and does not include the seed kernel, it should be safe for those who follow the gluten- free diet.
Chef Marcus Guiliano is an award-winning chef, green restaurateur, author, real food activist, professional speaker, restaurant consultant & ultra-marathoner. In addition to successfully owning and operating the first Green Certified restaurant in the Hudson Valley, Aroma Thyme Bistro, Chef Marcus has begun to devote his time consulting and trouble shooting for other restaurants.