(Scroll down--selected ingredients are in alphabetical order.
For information on Gluten-Free grains, click here.)
Amaranth grain, like quinoa, has protein innately created into it, and is known as a "complete grain." According to the side of my package, amaranth "originated in South and Central America. It was a staple food of the Aztec empire and the preferred grain of Aztec royalty. Of all grains, Amaranth has the highest protein content and is a good source of calcium, fiber and iron." You can cook amaranth with water, similar to quinoa or rice; Amaranth flour is also very popular as a part of gluten free baking. When I first started looking for amaranth grain, I didn't even know what I was looking for...So in case that is you, I've added a close-up picture of the grains:
Here is a recipe that I've tried, using amaranth in a unique way.
Mixed with water, chia seed meal "gels" together, and (like flax seed meal) makes a good substitute for eggs in baking recipes. Some people like chia seeds even better than flax seeds, since they are tasteless and can easily blend into different types of recipes. For even more info on chia seeds, check out this webpage.
Coconut Palm Sugar
this post for tips on how to make powdered palm sugar.
Psyllium Husk Powder
Psyllium husk powder is most often found in your run-of-the-mill fiber supplements, like Metamucil. Just check the ingredient list on the back. Psyllium husk powder can be used not only to add extra fiber, but in gluten free cooking it can help hold together baked goods, especially if you're wanting to avoid xanthan or guar gum.
Here is a recipe easy flour tortillas using psyllium husks.
Quinoa (pronounced KEEN-wah)
Before going gluten free, I had never heard of quinoa. And until recently, I didn't know that quinoa can be prepared in different ways. Quinoa is an ancient grain, originally from South and Central America. One of the unique qualities of quinoa is that it has protein already in it, unlike most other grains, earning it the name of a "complete grain."
There is whole grain quinoa, which is very versatile, and similar to oatmeal (in sweet recipes) or rice (in savory recipes). It looks similar to amaranth grains. In sweeter recipes, you can add fruit and sweetener (like maple syrup or agave nectar) for a great morning treat. In more savory recipes, quinoa can be made into several kinds of salads or even soups. Here and here are some recipes that I made recently with whole grain quinoa.
Then there's quinoa flakes.
Quinoa flakes, straight from the box, looks (to me, at least) like oatmeal:
You can also make your own quinoa flour (when a recipe calls for it) by putting your quinoa flakes in a blender. Here and here are some of the recipes I've tried with quinoa flakes.
rice crispies treats.