Gluten the Enemy

Gluten-free grains 2

Ms H

These grains play essential part in gluten-free diet. They provide the necessary carbohydrates, fibre, some proteins, minerals: calcium, iron, magnesium and vitamins like vitamin A, vitamin C vitamin D (buckwheat) vitamin B₁₂ (buckwheat) and vitamin B₆ (Amaranth) for daily diet.   

Buckwheat

Buckwheat is a good source of anti –oxidants and magnesium. It helps to keep   healthy blood sugar level and lowers cholesterol. Buckwheat contains fibre and all eight essential amino-acids and is a good source of protein for brain. In the shops you can purchase buckwheat grains, roasted grains and flour. You can add the grains to soups, stew and salad. Buckwheat flour is widely used in gluten-free baking example in pancakes and muffins.

Cooking advice: 1 cup of buckwheat grains to 2 cups of water boil and simmer it for 20 minutes.

Amaranth

Amaranth is a good source of protein, fibre and minerals as calcium, iron and magnesium. They bring delicious texture to anything you pair them with. Amaranth flour is good in gluten-free baking but due to its colour and strong flavour it is ideal for spicy or chocolate cakes. 1 cup of amaranth flour substitute 1 cup of wheat flour.

Cooking instruction: add 1 cup of amaranth grain to 2 cups of water boil and simmer for 25 minutes.