Sensitive to gluten? Try Malanga. Malanga, a South American root vegetable that can be cooked and eaten like a yam or potato, is a fabulous food for people with sensitivity to gluten, and it's often ground up and used as flour in many breads and baked goods, says Margaux J. Rathbun, B.S., N.T.P., founder of
Authentic Self Wellness. "And its high fiber content helps curb hunger and promotes a healthy digestive system."
