Friday, February 12, 2016

Gluten Free Grains

Gluten Free Grains:



Gluten free grains brown rice and quinoa
Amaranth nutty-tasting tiny grain – actually a seed – originates from South America where it’s a staple food. Amaranth is a good source of protein (it’s got more than quinoa), dietary fibre, iron, calcium, magnesium, copper and manganese. It’s also a source of complete protein, meaning it contains all the essential amino acids – the building blocks of protein
buckwheat is not a type of wheat. In fact, it isn’t even a grain seed – it’s the seed of a fruit that is related to rhubarb and sorrel.

Teff
A type of millet, teff is a staple food in Ethiopia where it’s made into a sourdough flatbread. This tiny grain is very high in resistant starch, a type of fibre that helps control blood sugar and body weight and maintains digestive health.
As far as grains go, it’s also a decent source of minerals including calcium, magnesium, potassium and zinc.
To cook, add 1/2 cup teff grains to 1.5 to 2 cups of boiling water. Cover, reduce heat and simmer until water is absorbed, about 20 minutes.
Teff grains – red, brown or white – range in flavour from mild and nutty (white) to sweet and molasses-like (brown). The grain can be cooked as porridge, used as an ingredient in muffins and baked goods, made into polenta, and mixed with other grains in salads and pilafs. Cooked teff also works well added to burgers and meatloaf.

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