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Gluten-Free GrainsGrains that contain gluten, such as wheat, are a definite no-no for those with celiac disease, but there are also many, many people who don't have celiac but who are still sensitive to gluten and will feel better when they do not eat it.
Each of the recipes makes about 3-4 cups of cooked grains. You can serve them plain as a wholesome side dish, or add them to other recipes such as salads, soups, or stir-fries. Any of the grains can also be served as a healthy breakfast cereal- delicious when accompanied by raw milk, cream, coconut milk or nut milk, and sweetened with a little raw honey or maple syrup. These grains do not necessarily need to be soaked before cooking, but see healthy whole grains for a review of why soaking grains is beneficial and how to go about doing so. Feel free to combine grains, too- add a little amaranth to your pot of rice or try half quinoa and half rice (or go for quinoa with millet). This is a nice way to introduce potentially unexpected flavors --amaranth tastes a little unusual if you aren't used to it! More gluten-free grain recipes: Easy Amaranth
Amaranth is a seed with a high protein content. It is rather sticky with a very interesting taste. 1 cup amaranth 1 1/2 cups water, vegetable, or chicken stock pinch of Himalayan or sea salt Toast amaranth in a skillet over low heat, stirring constantly, until the grain is fragrant. Place with 1 1/2 cups water or stock in a small saucepan. Season with salt. Bring to a boil, cover and simmer for 20 minutes. Remove from heat. Allow to steam for 5 minutes, covered. Stir amaranth from top to bottom and serve. Easy Brown Rice Brown rice is delicious and highly versatile. It is high in B-vitamins. 1 cup short or long grain brown rice 1 1/2 cups water, vegetable, or chicken stock pinch of Himalayan or sea salt Rinse rice in a fine mesh strainer. Place water, rice and salt in a medium saucepan over high heat. Bring to a boil. Cover and cook for 20 minutes. Remove from heat and allow to steam, covered, for 10-15 minutes before fluffing with a fork. Easy Buckwheat Buckwheat is low in gluten and high in minerals. 1 cup raw buckwheat or roasted buckwheat groats 2 cups water, vegetable, or chicken stock pinch of Himalayan or sea salt Dry roast buckwheat in a skillet over medium heat, stirring constantly, until it begins to brown. Place water and salt in a medium saucepan over high heat. Bring to a boil. When boiling, slowly (to prevent the water from splattering out) pour in buckwheat. Cover, reduce to a simmer and cook for 15-20 minutes or until all the liquid is absorbed. Remove from heat. Let steam, covered, for 5 minutes with the lid on. Fluff with a fork and serve. Easy Millet Millet contains many nutrients and is very hypoallergenic and easy to digest. 1 cup millet 2 1/4 cups water, vegetable, or chicken stock pinch of Himalayan or sea salt Rinse millet in a strainer. Place water, millet and salt in a medium saucepan over high heat. Bring to a boil. Cover, reduce to a simmer and cook for 20 minutes or until all the liquid is absorbed. Remove from heat. Let steam, covered, for 5 minutes with the lid on. Fluff with a fork and serve. Easy Quinoa Quinoa is not technically a grain: it's a seed and has a lot of protein and minerals! 1 cup quinoa 1 1/2 cups water pinch of Himalayan or sea salt Thoroughly rinse quinoa in a fine mesh strainer (this is important or it will be bitter). Place in an uncovered 1 quart pan with water and bring to a boil. Reduce heat to simmer and cover. Cook until all water is absorbed (about 20 minutes). Remove from heat and allow to sit in covered pot for 5 minutes before fluffing with a fork. |
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