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Amaranth Seed for Gluten Free Foods

Updated on May 10, 2011

Amaranth seed is used as grain that produces flour eaten by gluten intolerant people since it is gluten free. The seed contains large amounts of protein (albumins and globulins) and essential amino acids, such as lysine. Amaranthus species are reported to have a 30% higher protein value than cereals, such as rice, wheat flour, oats, and rye.

Amaranth is richer than other gluten free grains in protein, lysine, iron, calcium, magnesium, and fiber. It is also a a good source of polyunsaturated fatty acids.

Amaranth flour can be used in making normal foods like cream soups, sauces, stews, salad dressings and vegetables, as well as desserts like cakes, tarts, truffles, pies and ice cream. All it needs is some creative thinking and some experimental work. It requires a little time and fuel to cook.

Amaranth seed (Flour) in Cream Soups

Commercial soups and stocking frequently require addition of gluten. Amaranth flour works subtly as a thickener for gluten free cream soup. It provides both a creamy texture and a mild taste without overpowering the fresh vegetable flavors.

To make gluten-free cream of fresh vegetable soup in about 20 minutes, you will whisk in melted butter or heated olive oil, amaranth flour and minced garlic to form a paste and keep heating until smooth and bubbly. Slowly add gluten free chicken broth while whisking, until you get a smooth and creamy mixture. Add vegetables, cream and seasonings and stir until smooth.

You can make fresh cream of Asparagus soup, Broccoli soup, Portobello Mushroom, Potato soup, Tomato soup, however you should feel free to add your own favorite, in-season garden fresh vegetables, herbs and seasonings.

Amaranth Seed (Flour) in Stew

You can make a post-holiday recipe for left-over turkey, by making a big pot of savory Gluten Free Turkey Stew with Herbal Dumplings. It is light and satisfying.

You will make a thick and smooth paste by heating amaranth and turkey stock. Add more stock, shredded turkey, carrots, celery, onions, salt, pepper and thyme. In about 20 minutes, boil and simmer until vegetables are tender.

Prepare the dumpling batter by placing dry ingredients in a mixing bowl and whisk until thoroughly blended, add sour cream, stock and olive oil and stir just until blended.

Add a fraction of dumpling batter into the simmering broth. Cover the pan with a lid and let the dumplings cook for 20 minutes.

Amaranth Seed (Flour) in Cakes

Adding amaranth and quinoa to chocolate is a perfect way to make Dark Chocolate Cake, they leave the cake light, and add a grainier texture too. While amaranth flour adds protein and fiber (amaranth has three times more fiber than wheat), quinoa flour gives a moist nutty texture to the cake, perfect combined with chopped pecans tossed in the batter.

Amaranth Seed (Flour) in Pie Crust

In just 15 minutes you can make delicious gluten free pie crusts. You will mix 1/2 cup arrowroot, 1/4 cup almond meal flour, 3/4 cup amaranth flour, 1/4 teaspoon sea salt, 1/2 teaspoon cinnamon, all dry, combine 3 TBS oil and 3 TBS water and blend with fork; add all at once to flour. Prick with fork and bake for 15 minutes, then cool and fill.

A Wonderful eBook

Debbie Johnson, former owner and executive chef of The Golden Chalice Restaurant & Gallery, a 100% gluten-free, sugar-free, low-glycemic, organic, allergy-friendly establishment, has authered 95 pages e-book filled with 75 gourmet gluten free recipes.

These are some comments on this e-book:

"Debbie's carob-mint brownies are to-die-for!"
A.F., Montana

"The pesto-un-pasta is so flavorful, even kids would like it - not like "cardboard" flavored health food or veggies, this is really yummy!"
D.Z., Minnesota

"Golden Chalice Cheesecake is my favorite - it's the best I've ever had and it's healthy to boot!!"
K.Y., California

"Debbie's treats are delicious and wholesome and when she sends me some I feel so loved. They all taste like special desserts, but I can eat them without side effects. It's wonderful to be able to eat dessert and know that my body won't be paying for it the next day."
J.P., Vermont

"When I saw your new dessert recipes (in an email) they sounded so yummy I wanted to lick the screen!"
R.I., MD

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