Amaranth, an ancient grain revered by the Aztecs, is making a comeback in modern kitchens. Packed with protein, fiber, and essential minerals, it’s a gluten-free powerhouse that’s as versatile as it is nutritious. But what sets amaranth apart is its unique texture—when cooked, it becomes sticky, making it perfect for everything from hearty porridges to moist baked goods. Here’s how to cook amaranth and incorporate it into your meals.
Basic Cooking Method:
- Rinse: Start by rinsing 1 cup of amaranth under cold water to remove any impurities.
- Simmer: Combine the rinsed amaranth with 2.5 cups of water or broth in a pot. Bring it to a boil.
- Cook: Reduce the heat, cover, and let it simmer for about 20 minutes, stirring occasionally to prevent sticking. The grains will absorb the liquid and become tender, forming a porridge-like consistency.
- Rest: Once cooked, let it sit for a few minutes off the heat. The residual heat will help thicken it further
Amaranth in Breads and Muffins
In baking, amaranth adds moisture and a slight chewiness to breads and muffins, thanks to its sticky nature. You can use cooked amaranth as a mix-in or grind raw amaranth into flour and blend it with other gluten-free flours. The result? A dense, nutrient-packed baked good with a nutty flavor that complements both sweet and savory ingredients.