11 Gluten-Free Grains And How To Cook Them
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It’s best to store your grains in an airtight, glass container, which means the instructions from the packaging will most likely land in the recycling bin. As you work your way through this book and become familiar with these grains, their cooking ratios will become second nature, but in the meantime, dog ear this page for a quick reference.
Amaranth
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Makes 2⅔ cups
Method
Bring 3 cups of water to a boil in a pot. Add 1 cup of amaranth. Cover, reduce the heat and simmer until the water is absorbed, about 20 minutes. Fluff with a fork
Brown rice (long grain)
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Makes 4 cups
Method
Bring 1 cup of brown rice and 2 cups of water or stock to a boil. Yield: Reduce the heat to low. Cover and simmer for 40 to 45 minutes
Buckwheat groats
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Makes 2½ cups
Method
Combine 1 cup of buckwheat groats and 2 cups of water in a pot. Bring to a boil; cover, reduce the heat to simmer and cook until tender, about 10 minutes. Drain off any excess liquid. If using in a salad, rinse with cold water and drain well
Cornmeal/corn grits (polenta)
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Makes 2½ cups
Method
Bring 3 cups of water and ½ teaspoon of salt to a boil. Add 1 cup of cornmeal/corn grits and reduce the heat. Cook slowly for about 5 minutes, stirring occasionally. Remove from the heat, cover and let stand for a couple minutes
Millet, hulled
Makes 2½ cups
Method
Bring 2 cups of water or stock to a boil in a pot for pilaf style; 3 cups for a porridge. Add 1 cup of rinsed and drained millet; cover, reduce the heat to medium-low and simmer until all of the water is absorbed, about 20 minutes
Oats, rolled
Makes 2 cups
Method
Bring 2 cups of water and ¼ teaspoon of salt to a boil. Add 1 cup of rolled oats, reduce the heat and cook for 10 to 20 minutes (depending on the consistency you desire). Stir occasionally. Cover and remove from the heat and let stand for a few minutes
Oats, steel-cut
Makes 4 cups
Method
Bring 4 cups of water to boil. Add 1 cup of steel-cut oats. When the porridge is smooth and beginning to thicken, reduce the heat and simmer uncovered for about 30 minutes, stirring occasionally
Quinoa
Makes 3½–4 cups
Method
Bring 2 cups of water or stock to a boil. Add 1 cup of rinsed and drained quinoa, and return to a boil. Cover, reduce the heat to medium and let simmer until the water is absorbed, about 12 minutes. Remove from the heat, fluff, cover and let stand for 15 minutes
Sorghum
Makes 3½ cups
Method
Combine 3 cups of water or stock and 1 cup of rinsed and drained sorghum in a pot with a tight-fitting lid. Bring to a boil. Cover, reduce the heat to low and let simmer until tender, about 50 to 60 minutes. Drain any excess water
Teff
Makes 1½ cups
Method
Add ½ cup of teff grain to 2 cups of boiling water or stock. Cover, reduce the heat to low and simmer 15 to 20 minutes or until the water is absorbed. Stir occasionally
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Wild rice
Makes 3 cups
Method
Bring 1 cup of wild rice and 2½ cups of liquid to a boil. Reduce the heat to low. Cover and simmer for 40 to 50 minutes
Quelcy Kogel is a multi-passionate creative who works as a food and prop stylist, event designer, and writer. She currently lives in Pittsburgh, Pennsylvania, and has a bachelor's in architecture from Carnegie Mellon. Kogel authored The Gluten-Free Grains Cookbook, founded her website With The Grains, and has been featured on Bon Appétit, BuzzFeed, HuffPost Taste, and more.
As a stylist, Kogel has worked with brands like Brooklyn Brewery, GNC, Healthyish Foods, Honest Tea, The Food Mood Girl, and ModCloth to bring their brand stories to life. She was a regular contributor to Design*Sponge, focusing on sustainability and interior design.