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Celiac.com 12/07/2017 - Amaranth is naturally gluten-free and usually safe for people with celiac disease or gluten sensitivity. Amaranth is not actually a grain, but is considered a pseudo-cereal like it's cousin, quinoa. Both are part of the same large family that includes beets, chard and spinach. Amaranth is highly nutritious, and contains about one-third more protein than rice, sorghum, or rye. It also contains high levels of calcium, iron, potassium, magnesium, and fiber, together with a nearly perfect amino acid profile. So, amaranth is good to include in just about any diet, but especially for gluten-free folks looking for more nutritious options. Cooked amaranth is very similar to cooked quinoa, with similar nutty taste and chewy texture, although cooke amaranth is not quite as fluffy as quinoa. Like quinoa, it's important to soak amaranth thoroughly before cooking. As with buckwheat and quinoa, you can also bake with amaranth flour. If you're looking for something more nutritious than brown rice and other flours, then amaranth flour may be a good fit. Here are some recipes that use amaranth flour. Also, amaranth is more comparable to wheat in terms of the chewy, sticky characters needed for baking, so it's a good addition to many gluten-free breads. You'll likely still need xanthin gum, but probably less of it. Like rice, or quinoa, amaranth goes great in soup. Here's a recipe for stuffed chicken breasts with oatmeal and amaranth.
Celiac.com 04/19/2017 - Love Chicken Corden Bleu, but can't find a great gluten-free version? This recipe uses oatmeal and amaranth to create a lovely breading for chicken breasts stuffed with ham and cheese. They are low calorie, reasonably healthy, and certainly delicious. Ingredients: 4 skinless, boneless chicken breast halves 6 slices Swiss cheese 4 slices cooked ham 1 egg 1 egg white 2 tablespoons oat flour, for dredging ⅓ cup gluten-free oats, lightly ground ⅓ cup amaranth ¼ teaspoon parsley flakes (crushed) ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon sugar ¼ teaspoon oregano ½ teaspoon Italian seasoning, crushed ½ teaspoon ground black pepper (divided) ½ teaspoon salt (divided) butter, to coat pan Directions: Heat oven to 350 degrees F (175 degrees C). Lightly coat baking dish with butter. Pound chicken breasts to about ¼ inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Season oat flour with a dash of salt & pepper in one bowl. Beat egg and egg white in another bowl. In a mixing bowl, combine salt, pepper, ground oatmeal, amaranth, sugar, other spices. Maintaining the roll form, carefully dredge the chicken roll-up through the oat flour, egg mixture and crumbs coating. Place in baking dish, and bake for 20-25 minutes, or until crispy and cooked through. Remove from oven, and place ½ cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and allow to cool slightly, until cool enough to touch, but still warm. Cut rolls into pinwheels and serve.
My DH was diagnosed with celiac disease several months ago and I was just getting a handle on baking again, turning out gluten free quick breads, muffins, biscuits, breads and cakes like a champ when.....more allergies. Now we are gluten free, dairy free, egg free.....and rice free. Yikes. I've converted to almond and coconut milk, that was a breeze. Vegan egg substitute just made its way into the house for baking and I have high hopes, though I haven't used it yet. I need a gluten free flour blend that doesn't contain rice flour. On hand I have oat, coconut, sorghum, fufu and amaranth flours, potato starch, corn starch, and xanthan gum. I need a mix that will use what I have on hand, and that will work for quick breads like banana and pumpkin bread. Anyone have a recipe that has worked for them in the past?
Celiac.com 06/28/2016 - My latest obsession is creating new quinoa recipes, since my eight year old daughter absolutely loves it! Her favorite is warm quinoa with crumbled turkey sausage, broccoli, and lots of cumin. She also loves it with oil and balsamic vinegar. I like it cold with chopped veggies, garlic, and fresh squeezed lemon juice. Just a few weeks ago I tried amaranth for the first time. It seems to be the new craze these days. It cooked up very similarly to quinoa, and had a similar taste and texture. I would say the only noticeable difference is that amaranth does not get as fluffy when cooked. It seems like it would be great in soup! Now for a little history. Amaranth is estimated to have been domesticated between 6,000 and 8,000 years ago, and was a staple food crop of the Aztec's. The common name, amaranth, represents over sixty different plant species called amaranthus.(1) The amaranth plant is a full, broad leafed plant that has vibrant colors. Amaranth's name comes from the Greek name, amarantos, meaning "one that does not fade." This is due to the plant retaining its vibrant colors even after harvesting and drying. The amaranth plant can contain up to 60,000 seeds. Amaranth is gluten-free and it contains about thirty percent more protein than rice, sorghum, and rye.(2) Amaranth flour can be made from the seeds and is a excellent replacement for those suffering from celiac disease or gluten sensitivity. Amaranth flour has a unique chemical composition with a predominance of albumins and globulins and a very small prolamins content with total absence of alpha-gliadin. This makes it very comparable to wheat protein(2). It also has a relatively high content of calcium, iron, potassium, magnesium, and fiber and an almost perfect amino acid profile. It's particularly high in lysine, which is abundantly lacking in wheat and corn.(3) Another benefit of amaranth is that it is a natural source of folic acid, and in some countries, amaranth is used alleviate birth defects. Amaranth is not a true grain, as it does not come from the Poaceae family, but is considered a pseudo-cereal like it's relative quinoa. Both amaranth and quinoa belong to a large family that also includes beets, chard and spinach.(3) Quinoa is a broad-leafed plant that produces a small seed. It's a member of the Goosefoot family that is native to South America.(4) Quinoa is considered a complete protein that contains all nine of the essential amino acids necessary to human physiology, and it is the only plant-based source for these nutrients.(5) Quinoa cooks up like a grain, but it is actually a seed, and is an excellent source of protein for vegans and people following a gluten-free diet. According to the American Journal of Gastroenterology, it is also safe for celiac patients.(6) Like amaranth, quinoa can be ground into a flour and used in cooking or baking. Quinoa is rich in manganese which is vital to activating enzymes crucial to metabolizing carbohydrates and cholesterol. It is also essential to bone development. Quinoa is rich in lysine, an essential amino acid, and helps with the absorption of calcium and the production of collagen and is low on the glycemic index.(5) Both amaranth and quinoa are great gluten-free options, both as a flour or grain substitute, and have a nutty taste and texture. They readily absorb the flavors they are cooked with, but are also tasty on their own. They can be made hot or cold, combined with other foods, added to soups or baked goods, and made into hot porridge or cereal. They are both versatile, easy to work with, and have a high nutritional content. If you're looking for an easy, healthy, gluten-free option, why not try amaranth or quinoa? It's a staple in our home! References: www.wholegrainscouncil.org Vopr Pitan. 2014;83(1):67-73., Amaranth flour: characteristics, comparative analysis, application possibilities. Howard, B. C. (August 12, 2013), Amaranth, Another Ancient Wonder Food, But Who Will Eat It?, Retrieved from www.nationalgeographic.com. Laux, M. (June 2012). Iowa State University. Agricultural Marketing Resource Center. Retrieved from www.agmrc.org. Norek, Danna. (June 15, 2010), Quinoa Gives the Perfect Protein Source to Vegetarians and Vegans. Retrieved from www.naturalnews.com. Victor F Zevallos PhD1, L Irene Herencia PhD2, Fuju Chang MD, PhD3, Suzanne Donnelly PhD1, H Julia Ellis PhD1 and Paul J Ciclitira MD, PhD1 (January 21, 2-14). Gastrointestinal Effects of Eating Quinoa (Chenopodium quinoa Willd.) in Celiac Patients. Am J Gastroenterol 2014; 109:270–278.