Discovering Ancient Grains: Amaranth

13th Jun 2018 Honest to Goodness

Amaranth is a naturally gluten free grain that has been cultivated for over 800 years. Like quinoa, amaranth is not technically a grain, but actually the seed of the amaranth plant. It is often referred to as a 'pseudo-grain' or 'pseudo-cereal'.

What is Amaranth?

Why should I use Amaranth?

Amaranth is a powerhouse of protein (15-18%). It contains two essential amino acids (lysine & methionine), which are typically missing in other grains. It has a delicious earthy taste and is a great addition or substitute for people with gluten intolerance.

How can I use Amaranth?

Amaranth (whole seed dry)
To cook: use a ratio of 1 and 1/2 cups liquid to 1/2 cup amaranth (adjust accordingly) which will result in 1 and 1/2 cups cooked amaranth. Add to a pot, bring to a boil and then reduce heat, cover and simmer for up to 20 minutes, until grains are fluffy and water is absorbed. When cooked, expect a texture more like a sticky porridge 'mush', rather than a fluffy cooked grain. It is best eaten as breakfast porridge, added to soups and casseroles, or simply as a side dish.

> Shop Organic Amaranth

Amaranth Flour can be used in combination with other gluten free flours including quinoa flour and rice flour. Substitute no more than 30% of other flours for amaranth as it will absorb a lot of water. Great for making pasta, pancakes, flatbread and muffins.

Popped (also know as Puffed) Amaranth makes a lovely, light cereal that can be added to muesli, smoothies or granola bars for a tasty breakfast.

> Shop Organic Puffed Amaranth

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