11 Gluten-Free Grains And How To Cook Them

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Whether you're gluten-free or not, incorporating some whole grains into your diet is worth considering, as they're known to improve heart health and promote longevity. When we think of gluten-free the last thing we think of is whole grains, but thanks to Quelcy Kogel, author of the new cookbook The Gluten-Free Grains Cookbook we have access to recipes that include whole grains that are gluten-free as well. In this excerpt from her cookbook, you'll learn how to cook 11 delicious whole grains so you can create gluten-free recipes and still get the benefits of whole grains.

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.

1. 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

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2. Brown rice (long grain)

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

3. Buckwheat groats

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

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4. Cornmeal/corn grits (polenta)

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

5. 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

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6. 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

7. 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

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8. 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

9. 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

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10. 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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11. 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

Based on excerpts from The Gluten-Free Grains Cookbook by Quelcy Kogel with the permission of Page Street Publishing Co. Copyright © 2019.

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