Recipes by Grain

New World Amaranth-Facts & Recipes
If you are following a strict gluten-free diet, are trying to eat a heart healthy or diabetic diet, are vegetarian/vegan or are just trying to eat a healthier and more balanced diet, we have the ideal food for you! Amaranth is perfect for those people trying to build a diverse and great tasting diet rooted in the guidelines of healthier eating. Amaranth is a unique ingredient that lends itself to several food applications as well as having a high nutritional profile and a rich and colorful history.
Amaranth is an 8,000 year old crop called the “super food” by the ancient Aztecs....more

Tef, Teff, Enjera Recipes
Teff is a tiny grain (150 grains weigh only as much as a kernel of wheat) with a distinctive flavor. Native to northern Africa, it has been a staple of Ethiopian cooking for thousands of years, and it is the main ingredient in the traditional flat bread called "injera." Teff is now grown in the United States, primarily in Idaho. Because teff is gluten-free, it’s a good choice for people who need to avoid gluten and wheat.

Ethiopian Injera

Injera is not only a kind of bread—it’s also an eating utensil.
In Ethiopia and Eritrea, this spongy, sour flatbread is used to scoop up meat and vegetable stews. Injera also lines the tray on which the stews are served, soaking up their juices as the meal progresses. When this edible tablecloth is eaten, the meal is officially over.
Injera is made with teff, a tiny, round grain that flourishes in the highlands of Ethiopia. While teff is very nutritious, it contains practically no gluten. This makes teff ill-suited for making raised bread, however injera still takes advantage of the special properties of yeast. A short period of fermentation gives it an airy, bubbly texture, and also a slightly sour taste.
Injera Flat Bread image
Injera
Ethiopian and Eritrean immigrants have modified their recipes after moving to the United States or Europe, depending on what grains are available to them. The injera you find in many East African restaurants in the United States includes both teff and wheat flours. Most injera made in Ethiopia and Eritrea, on the other hand, is made solely with teff.

Quinoa Recipes-super food from the Andes Mountains
Quinoa (keen-WA) seeds are naturally coated with a bitter-tasting saponin that protects it from birds and insects. Northern Quinoa Corp. has developed a process to remove this bitter coating so that our product cooks quickly and is pan-ready, no longer requiring an extensive process of washing and rinsing the seed before cooking. Quinoa can be eaten on its own as a hot breakfast cereal, an infant cereal, a rice replacement or used in soups, salads, casseroles and desserts. More Quinoa Recipes...

Millet-All About Millet Recipes
Millet is one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. It is mentioned in the Bible, and was used during those times to make bread. Millet has been used in Africa and India as a staple food for thousands of years and it was grown as early as 2700 BC in China where it was ...more
The Hunzas, who live in a remote area of the Himalayan foothills and are known for their excellent health and longevity also enjoy millet as a staple in their diet.
Courtesy of by Karen Railey Karen is the author of the popular e-Book, How to Improve Fading Memory and Thinking Skills with Nutrition.