It’s easier than ever to be gluten-free, but that doesn’t always mean healthy.
Amaranth has a long history of cultivation and was an important staple crop for many indigenous civilizations, including the Aztecs and Incas. Highly valued for its nutritional content, it was used both as a food source and in religious rituals. Because amaranth is not a true grass like wheat or rice, it is not technically a grain. However, since its seeds are consumed in a similar manner, it is considered a ‘pseudocereal’. Amaranth seeds are gluten-free and packed with essential nutrients.
Available as: Pasta, puffed amaranth is available as a dry cereal – great for kids. Groats can be used in porridge, salads and flour can be used to make high protein baked goods.
Cooking time: 15-25 mins
Taste profile: strong nutty, slightly earthy flavour
Nutrients: Amaranth is particularly rich in protein, calcium, iron, magnesium, phosphorus, and vitamin C. It comes out on top compared to rice and quinoa.
Perfect for vegetarians: Amaranth is considered a high-quality plant-based source of protein. It contains all the essential amino acids, making it a valuable protein option, especially for those following a vegetarian or vegan diet.