Because cooking gluten-free grains such as amaranth, quinoa, millet, or teff are typically unfamiliar territory for the gluten-free beginner (and can be tricky even for a seasoned veteran), it can be intimidating to try these grains, but if you don’t, you’ll let your gluten-free cooking adventures be stopped short.
When reading package instructions and following cookbook recipes using these grains, you’ll soon find that they are not at all daunting and can be a joy to cook. They offer such a bounty of recipes, flavor, and nutritious versatility, don’t let unfamiliarity steer you away from trying these marvelous staples. And with more use, you can uncover insightful tips from culinary experts. For example, quinoa cooks and fluffs up like rice. But Lorna Sass in her cookbook Whole Grains Every Day Every Way suggests also that this grain will cook best when it is boiled in an ample amount of water, like you would cook pasta.
Adding these grains to your roster offers so many more opportunities for you to experiment and find gluten-free foods you love; though you’re unfamiliar with cooking them, a little experimentation can wind up both fun and profitable.