Amaranth, buckwheat, chia, millet, quinoa, sorghum and teff are sometimes called "ancient grains" because each was an important food source for ancient civilizations. Learn more about these ancient grains, their nutritional attributes and how you can use them in gluten-free recipes.
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Amaranth is loaded with unique nutritional properties. Here are 10 reasons why you should add amaranth to your gluten free recipes.
Gluten-Free Recipes with Amaranth:
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Buckwheat is the seed of a plant called "fagopyrum esculentum." It's related to rhubarb, not wheat, rye or barley and despite the confusing name, buckwheat is gluten-free. Buckwheat is a unique gluten-free food that tastes great and can really boost the nutritional value of gluten-free recipes.
Gluten-Free Recipes with Buckwheat
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Food anthropologists believe that millet was the first cereal plant domesticated by man. Teff is closely related to millet. It is such a small seed grain that Most of the millet grown in the US is used as bird seed and animal feed but millet and teff are highly nutritious gluten-free whole grain and flour products. So why are millet and teff seldom found in gluten-free recipes?
Gluten-Free Recipes with Millet and TeffContinue to 5 of 6 below.
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Quinoa (KEEN-wah) is higher in protein than most "cereal" grains. This means that quinoa contains all 9 essential amino acids that we need for health. This tiny seed is a plant related to spinach, chard, and beets. It is native to South America and was a very important food source the ancient Inca civilization.
Gluten-Free Recipes with Quinoa
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Sorghum is a cereal grain that originated in Africa about 5000 years ago where it continues to be an important food source today. It's sometimes called milo and in India it is known as jowar.
Gluten-Free Recipes with Sorghum