Whether you follow a gluten-free diet or not, there is a world (quite literally!) of amazing nutritious, versatile, naturally gluten-free (or low in gluten) grains to discover and enjoy. Many of these grains form the base of staple dishes of countries in Africa, South America and the Far East. How many of you have heard of amaranth (enjoyed by the Aztecs and now in South America), teff (enjoyed in Ethiopia and other parts of Africa), and sorghum (eaten in Africa and Asia) – to name a mere few?
I have put together three tasty new recipes for you to try: a crunchy bowl of Amaranth Granola; a comforting Brown Rice Donburi Bowl; and an incredibly beautiful, deep purple Wild Rice Salad.
You will notice that all the recipes suggest that you soak your grains first. This significantly helps to reduce the amount of phytates the grains contain (so-called ‘anti-nutrients’, because they block the absorption of other important nutrients, such as minerals, from our gut). Although it is not absolutely necessary, it is a great idea to get into the habit of doing this where possible to maximise the nutrients you get at each meal.
Photo credit: Emma Godwin