is suji gluten free - #44135
I am really confused about this whole suji thing. I've been trying to eat healthier and recently discovered suji, or semolina, and it sounded great for making idlis! But a friend told me I should check if suji is gluten free. I don’t have celiac, but I've been trying to avoid gluten because I feel bloated or something after I eat it too much. Last week, I made a whole batch of upma—yummy, by the way! But then I started worrying if I might be doing something wrong, ya know? I mean, is suji gluten free or is it actually made from durum wheat which does have gluten? Like, why do they sell it as a health food if that’s the case? Got some weird stomach cramps after eating a big plate of it, and now I’m scared I messed up somehow. I tried searching online and there’s just sooo much info out there, but nothing clear-cut. Just wondering if anyone here knows for sure—like, are there glutin-free alternatives to suji for making the same recipes? Any recommendations, please? Really could use some help here!
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Doctors' responses
Suji, known also as semolina, indeed is made from durum wheat, which naturally contains gluten. If gluten sensitivity is creating bloating or stomach discomfort for you, it would be wise to avoid suji or semolina, as they are not gluten-free. The term “health food” often relates to nutrient density or how a food fits into a balanced diet, rather than its suitability for specific dietary restrictions like gluten sensitivity or celiac disease.
If you enjoy dishes like upma or idlis, there are gluten-free alternatives you can explore. One good option is rice flour, often used in South Indian cooking for making idlis or dosas, and naturally gluten-free. Another is tapioca starch, which can provide a similar texture. Quinoa flour or sorghum flour might also be asuitable option, offering nutritious, gluten-free substitutes for semolina in various recipes.
For an Ayurvedic perspective, your digestive discomfort suggests an imbalance in your agni (digestive fire) or possibly an irritated pitta dosha, which can be aggravated by foods heavy in gluten, hot and spicy foods, or excessive kapha-triggering foods. Switching to alternative grains might help balance your system. Cooking with a pinch of asafoetida (hing) or using digestive spices like cumin or fennel can aid digestion and reduce bloating too.
Be mindful of your body’s reactions as you change ingredients, allowing your digestive system to ease into the transition. Also include lightly cooked vegetables and properly hydrated grains to soothe your doshas. And most importantly, you may want to seek advice from a health professional if your symptoms persist, to ensure there aren’t any more serious underlying conditions.

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