Why Use Amaranth in Gluten-Free Recipes?
#spacer{clear:left}#abc #sidebar{margin-top:1.5em}if(zs>0){zSB(3,3)}else{gEI(“spacer”).style.display=’none’;gEI(“sidebar”).style.display=’none’} Amaranth may look like an exotic tropical house plant but it’s actually an amazingly nutritious gluten-free “pseudo- grain.” Amaranth is frequently referred to as a “pseudo-grain” because it technically isn’t a member of the grain family but is, instead, the tiny seed of a variety of plants in the Amaranthaceae family. Amaranth does have cereal grain-like qualities though. Include amaranth in gluten-free recipes whole or as flour and it adds high quality protein, calcium, magnesium, iron, fiber and healthy fatty acids. It also adds texture to gluten-free recipes when used as a portion of total gluten-free flours in recipes. The biggest down-side of cooking with amaranth is that it is more expensive than most other gluten-free flours- the biggest benefit, better nutritional value than most gluten-free flours and grains.
