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Amaranth
December 17th, 2008 | caitlin | Categories: The Facts
Tagged: Amaranth, Canadian Cancer Society, Gluten Free Flour, Gluten Free Grains, Living Gluten Free, The Facts

Hello All.

Welcome to The Facts section of Glutastic. My goal, over time is to build a quick reference section, where you can go and find, at hand information to make better and informed decisions.

AMARANTH

Amaranth is in fact not a true grain, but rather an annual herb, vegetable, or pseudo-grain. Both the leaves and seeds of the amaranth planet are edible, though the seed is more popular in North America.

Amaranth has been described as having a mild, sweet, nutty and malt like flavour – which varies depending on the plant variety. Amaranth seeds can be cooked, ground into flour, popped like popcorn, and roasted for added flavour.

Most common uses for Amaranth flour: a substitute for wheat flour to make breads, pancakes etc. It must be combined with other flours and xanthan/guar gum to make rising baked goods. Also commonly used as a thickener in soups, gravies and stews. (Amaranth is best stored in the freezer to prevent bitterness)

Nutritional benefits of Amaranth:

• High protein value, just 150 grams of the seeds supplies an adult with 100% of his/her recommended daily serving of protein.
• Contains lysine and methonine – amino acids rarely found in grains.
• High in fiber. (three times that of wheat)
• Contains 5 times more iron than wheat and twice as much calcium as milk.
• Cooked seeds are highly digestible and easy on the stomach, excellent for Celiacs.

Source: Living Gluten Free, Canadian Cancer Society.

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