Gluten free grains and how to prepare them.

 

Grain	Appearance (when dry)	Uses	Preparation *Per one cup of grain, bring to boil & simmer on low heat until done			Comments
			Water	Cook	Yield
Amaranth	Tiny, round, light colored, speckled with black grain.	Porridge, pancakes, vegetable dishes, grind into flour, use in baking.	2 cups	20 min.	1 ½ cups	High in protein, slightly sticky in texture.
Buckwheat	Groats - golden green, triangular shaped.   Kasha-toasted groats, golden brown.	Pancakes, in salads, vegetable dishes, soups, ground as flour, used in baking.	2 cups	65 min.	3 ½ cups	Chewy or soft depending on the amount of water used.
Corn	Polenta - coarsely ground corn meal, yellow & brown.	Porridge, cornbread tortillas, pasta.	4 cups	25 min.	3 cups	Look for “stone ground” to avoid rancidity of the naturally high oil content.
Millet	Small, round, lemon yellow colour.	Porridge, in salads, to make veggie burgers, puddings, bread.	3 cups	30-45 min.	3 ½ cups	If bitter in taste, strain initial water & add new water.
Quinoa	Small disks, white/brown.	In salads & casseroles, veggie dishes, porridge.	2 cups	15 min.	3 cups	Pronounced “keen-wa”, very high in protein.
Rice	Oblong, white or brown	Porridge, in salads, in vegetable dishes, ground into flour for baking, pasta.	3 cups	60 min.	3 cups	Many varieties, short or long grain.   Buy organic if possible.

 

If grains are pre soaked over night, reduce the water by ½ & decrease the cooking time by

5 – 15 minutes.