One potential pitfall of going gluten-free can be to stop getting enough whole grains in your diet. Whole grains play an important part of a balanced diet, and when eaten regularly and in moderation, can be helpful in lowering the risk of heart disease, diabetes and certain cancers due to their disease-fighting phytochemicals, antioxidants and fiber. Once you cut out gluten-filled pasta and bread, it may seem like all hope would be lost for finding other tasty sources of whole grains. But fear not, the grains listed below are all gluten-free and contain way more health benefits than wheat, rye and barley. One of these grains in particular (you guessed it), quinoa, takes the cake for us, but more to come on that below.