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Thursday, March 1, 2012

Ancient Grains - Amaranth

Here are some facts on Amaranth: 

  • Amaranth means "everlasting ancient grain."
  • Amaranth contains more protein than any other gluten-free grain and more protein than wheat.
  • Amaranth is an excellent source of lysine, an important amino acid. Grains are notorious for low lysine content, which decreases the quality of their proteins.
  • The amount, types, and digestibility of proteins in amaranth are more soluble and digestible than those found in wheat.
  • Amaranth is second only to Teff in calcium content.
  • Amaranth contains more magnesium, iron, and fiber than other gluten-free grains.
  • When you add amaranth in amounts up to 25% of total flour used in gluten-free recipes you improve the nutritional value, the taste and texture of gluten-free baked goods

Cereal
1 cup Amaranth
2 1/2 cups liquid (water, or half water and half stock or apple juice)
Cook 18-20 minutes, covered. Do not overcook.

~Karin
Posted by Karin at 6:00 AM
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