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Amaranth.

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I'm trying a gluten free diet to help my tendonitis, doing some research and this is one of those ancient grains with a fantastic anmount of Lysine and high quality protein. Apparently its best to discard the water its been cooked in, and up til now the only way I've made it palatable to me is to mix it with other grains. But I'm all ears. Any suggestions?

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  1. I've had success with making popped amaranth-super easy, and easy to make a bunch and keep sealed in airtight container a few days.

    http://www.ediblesoundbites.com/home/...