Wheat free and Gluten free
For 5000 years, the amaranth was an important crop for the Aztecs of Mexico. Perceiving that amaranth was central to the Aztec culture, Cortes decreed that anyone caught growing the grain would receive the death penalty. This effectively eradicated its use for centuries. Because of its recent introduction into the modern food supply, amaranth tends to be less allergenic than many other grains. This ancient Aztec grain is high in lysine and protein. Amaranth seed goes rancid fast, so store in fridge.
Usage: Amaranth has a nutty and somewhat sweet flavour. Try amaranth in place of rice in rice puddings. It also be popped like popcorn for a toasted nutty flavour.
Popping: The grains pop and puff like popcorn (although much smaller). Toast just a tbsp of the seeds at a time in a heavy, ungreased skillet, tossing and stirring them over high heat for a few seconds until they pop. One tbsp will produce about ¼ cup of popped amaranth.
Instructions: Bring 2 ½ c water to a boil and stir in 1 c of amaranth. Simmer gently for 30 min.
Shelf Life: Up to 1 year if properly stored. Keep away from warmth and sunlight.
Analysis: ½ cup contains (cooked): 129 calories, 5 grams protein, 1/5 grams fat, 22 grams carbohydrates, 14 mg sodium, 2 grams fiber