www.KristineMiles.com
  • Home

Talking about quinoa & amaranth

22/7/2012

0 Comments

 
PictureWhite quinoa
There are a plethora of gluten free grain/seed options available and they include: rice, corn, quinoa, amaranth, buckwheat, tapioca, millet, chia, flax, potato flour, chickpea flour, lentil flour, coconut, and nut meals e.g. almond or hazelnut meal

Whether you need to eat wheat or gluten free, it’s best to mix up sources of grain/seed/flour products for reasons of variety, and most alternatives have better nutrient profiles anyway. The most nutritious options are: quinoa, amaranth, millet, chia, flax, coconut and lentil.

As per my previous post, I don't advocate the consumption of a lot of gluten free substitutes, however there is a place for them and understanding how they can be used from a flavour, textural and nutritional point of view, is important.


Read More
0 Comments

    RSS Feed

    Archives

    July 2015
    December 2014
    March 2013
    November 2012
    September 2012
    July 2012
    June 2012
    April 2012
    March 2012
    February 2012
    January 2012
    December 2011
    November 2011

    Categories

    All
    Afa
    Ala
    Amaranth
    Ann Wigmore
    B17
    Beetroot
    Betaine
    Betalin
    Bitter Foods
    Chia
    Chlorella
    Chlorophyll
    Coconut
    Coconut Sugar
    Coconut Syrup
    Detox
    Eating Crap
    Fibre
    Glutathione
    Hfcs
    Homocysteine
    Honey
    Iodine
    Juice Vs Blend
    Lauric Acid
    Lemon
    Marine Phyto Plankton
    Micro-algae
    Omega 3
    Parsley
    Pine Mouth
    Pine Nuts
    Quinoa
    Rapadura
    Raw Chocolate
    Saturated Fat
    Sea Vegetables
    Seaweed
    Spirulina
    Stevia
    Strawberries
    Sucrose
    Sugar
    Sugar Alchols
    Superfoods
    Super-whole Foods
    Tannins
    Vegetables
    Wholefoods

© 2016 All information, recipes and photos are the property of Kristine Miles. All rights reserved.
  • Home