AMARANTH

AMARANTH: A staple of the Incas and the Aztecs, this pseudo-grain has been grown for thousands of years. The kernels are tiny—about 4,000 per teaspoon—but their nutritional impact is big. Amaranth contains more protein, iron, potassium, phosphorous and magnesium than other grains and is a great source of the amino acid lysine. People who are allergic to gluten can eat amaranth with no trouble.

Amaranth has a pleasant, nut-like flavor and toasting them before grinding them adds to their flavor. The seeds may be used in bread recipes to add texture and flavor, or can be popped like corn. The seeds can be ground into flour, but, it has no gluten for baking purposes, so you will have to mix it with other flours.
The ratio would be 1:3 (¼ amaranth, ¾ wheat = 1 cup)

Also see: Food Articles and Cooking Tips

CULINARY SCHOOLS
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters - More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

FOOD TRIVIA and FOOD FACTS

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com (since 1999)

Home   |   Articles   |   FOOD TRIVIA   |   Today in Food History   |   Food_Timeline   |   Recipes   |  Cooking_Tips   |   Food Quotes   |   Who’s Who   |   Culinary Schools and Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > 

Next

FOOD TRIVIA and FOOD FACTS SECTION