I stumbled onto a great blog this evening. www.glutenfreewholefoods.blogspot.com She has a great looking recipe for Chocolate Pumpkin Seed Flour Cake that I can’t wait to try. Unfortunately the pumpkin seed flour by Omega Nutrition is not out yet, but I will let you know when it is available. The flour is grain free and gluten free and I’m hoping it will make a great addition to the gluten free kitchen.

When I was trying out pancake recipes for Fun & Fabulous Grain Free Gluten Free Breakfast Recipes, I tried grinding raw pumpkin seeds to make a batter. It was horrible. So then I thought, maybe it should be roasted pumpkins seeds and tried again. Oh, my word – it was worse. And that was the end of that.

I am looking forward to trying out some new recipes when this pumpkin seed flour comes out!

A 7,000-year-old pseudo grain called amaranth is making an exciting comeback! The amaranth is a diminutive little seed, but it packs a wallop of great taste and good nutrition. Naturally gluten free and supernaturally loaded with fiber and essential elements, amaranth’s excellent supply of energy, iron, calcium, and muscle-building protein make the seed an ideal addition to a gluten- and grain-free diet.

Amaranth has a rich, nutty flavor that works well in sweetened or sharply seasoned dishes. An accessible and practical food source, it can be stewed into a sticky breakfast porridge. It can be simmered briefly in stock to make a comforting starchy side dish. It can thicken sauces, soups and stews, enhancing meals with nutrients and texture. And when it’s popped, amaranth makes a delicious, surprisingly healthy treat.

The seed that was once lost to the Western world now has the potential to feed and secure good health for millions of people around the world. This is amaranth, the ancient grain for a healthy future.

What we call amaranth is many things at once. The word, which means “unending” or “immortal,” refers to a genus of plants, and to the plant’s edible foliage. But most commonly, amaranth is defined as a tasty, highly nutritious seed.

The glorious, fast-growing Amaranthus family is actually a collection of herbs. Over 50 species of amaranth are recognized today, including wild and domestic, vegetable and ornamental varieties. Topping out at seven feet, the showiest varieties boast broad variegated leaves and feathery, multi-flowered seed heads that bloom in an array of gaudy carnival colors ranging from ruddy gold to flaming purple. Each seed head can yield a shower of convex seed grains, 60,000 at most, all cream and tan and brown—and all, from a nutritional perspective, pure gold.

Since the reintroduction of amaranth into our cultural consciousness about twenty years ago, the plant’s popularity has continued to rise. It’s easy to understand why. Amaranth packs some very potent and unusual proteins, vitamins and minerals into a little seed that’s both good tasting and easy on the digestive system for all ages, including infancy. Although the plant has been around for thousands of years, the implications of amaranth’s mighty nutritional make-up are only now becoming clear.

Coconut flour is a healthy and delicious alternative to regular grains such as wheat, rice and corn. It has been used for thousands of years in tropical regions across the world where coconut palms are commonly found. With the advent of increased world travel and trade over the past four hundred years, coconut flour has made an appearance in non-tropical regions. However, it is still not widely used by non-tropical cultures.

The flour is made by grinding dried, unsweetened coconut and is exceptionally nutritious. It is extremely high in protein, fiber and good carbohydrates, and completely gluten free. It is ideal for Celiac and gluten allergy sufferers.

Coconut flour has a very dry and very heavy texture. Coconut flour should be combined with softer flour and its equivalent volume in water for successful baking. Avoiding the water produces a rock-like texture that impossible to eat. Generally, coconut flour is used in cakes, muffins, bars, some breads, stews, soups and curries.

Quinoa is a delicious and nutritional replacement for regular grains, consumed by most people across the world. It is especially important for those who cannot eat grains because of serious allergies or others who choose to add a healthier food into their diet.

Quinoa is an ancient seed like-grain that grows high in the Andes Mountains of Chile, Bolivia and Peru. It was the main staple for the ancient Incans, cultivated for well over five thousand years. In fact, it was so highly revered for its goodness by the Incans that they coined the word, which when translated means ‘mother grain’. It was used to make beer, washing detergent and a topical type of antiseptic.

In recent years, it has become popular across the world, replacing regular grains with a delicious, nutty flavoured and healthier alternative. In fact, it can be found in many organic stores, organic sections of major grocery chains and online alternative food websites. However, only three varieties are consumable, coming in colors that range from white and red to black.

Quinoa is high in calcium, B vitamins, vitamin E, phosphorus and iron. Though it is higher in fat than other grains, it is hailed as one of the best sources of plant proteins and one of the few to be a complete protein that can replace meat. In fact, it contains high levels of the most important amino acids required for a healthy body. Best of all, it is completely gluten free, making it a healthy alternative for wheat/grain/gluten allergy and Celiac disease sufferers.

Quinoa can be used in recipes from across the world. It is prepared very much like rice with one part quinoa to two parts water. Generally ½ a cup of quinoa cooked with 1 cup of water provides a single serving addition to any meal. Best of all any ingredients and flavors can be added according to one’s personal taste. Cooking can be done in a rice cooker or simply boiled in a saucepan and then steamed until the grains are fully cooked, but not mushy.

Here is a quinoa recipe that is sure to delight anyone, young or old: Italian Tomato, Baby Spinach and Chickpea Quinoa Risotto

Flaxseed meal is one of the most commonly found alternatives to regular grains. It has been used for thousands of years, recognized not only for its nutrition, but also its diversity and health benefits.

Flaxseed meal was being used over three thousand years ago by the Babylonians. However, it is believed that other more ancient cultures were probably cultivating flaxseed for use as a meal at least a couple of thousand years before this. It was later introduced to Europe with the advent of the Roman occupations and then North America in the 17th century.

Today it has seen resurgence in popularity, especially for grain allergy, Celiac and hormonal sufferers. It is widely recommended to help in treating menopausal symptoms, high cholesterol and weight problems. However, there is evidence that suggests that it may be helpful in treating inflammatory problems in relation to cancer, diabetes, asthma, arthritis and heart disease. In fact, its high levels of phytochemicals can have a balancing affect on female type hormones, help fertility promotion and is being considered for a possible prevention for breast cancer.

The meal is merely ground flaxseeds. However, flaxseed meal is highly sought after because of its nutritional content. It is rich in all major B vitamins, vitamin E, phosphorus, calcium, potassium, ALA (alpha linoleic acid or Omega-3), antioxidants, fiber, good carbohydrates, manganese and magnesium.

Flaxseed meal is prepared first by toasting flaxseeds until golden in an oven. Then the seeds are ground either in a blender, food processor or pestle and mortar. However, the flaxseed meal must be stored in airtight containers in a fridge or frozen until needed. It can later be used for making breads, cakes, cereals and confectionaries, or used as a thickening agent in stews and soups. Generally it is either baked or boiled. One teaspoon of flaxseed meal can be combined with 1/3 cup of water for a good nutritional drink, laxative and alternative fiber source. In fact, it is readily found in most major grocery, health food and online stores.

Amaranth is an extremely nutritious and delicious replacement for most commonly used grains. It can be eaten in the place of milk-based products because of its calcium levels, making it a very flexible and diverse food ingredient. Best of all it is easy to find and easy to prepare.

Amaranth is also known as amaranthus. Its chequered history has been due in part to its association with ancient traditions and ceremonies. In fact, the earliest Aztecs were so enamoured by its so-called supernatural properties that eating it as a staple was not enough. Prior to the Spanish invasions, it was given to woman in a sweet mixture that was combined with human blood for religious sacrifices, namely human. Unfortunately, this association led Spanish conquistadors to view amaranth as evil. They managed to ban its use for many centuries, but unbeknown to them, isolated native people in the remotest regions of Mexico and the Andes Mountains continued to grow and use it. As a result, amaranth survived to be rediscovered in modern times as a seed, green vegetable and flour.

Amaranth seeds, flowers and leaves are rich in protein, lysine, methionine, vitamin C, vitamin A, phosphorus, potassium, iron (more than spinach), calcium (2 x that of milk), linoleic acid, vitamin E and fiber (3 x wheat equivalent). However, it has to be consumed with another high protein food to ensure a complete protein is formed, especially for vegetarians.

It is a good addition to any diet, not just to replace wheat and other common grains for allergy and Celiac disease sufferers. The leaves are a good alternative to spinach, far better digested and helps sooth the digestive tracts and treat fevers and toothaches. The seeds can be used like popcorn, in confections, for beer making, for food coloring, as a vegetable (leaves only), ground to make bread in combination with another bread flour, for rum making, for pasta making, as a hot cereal, as a nutty flavoured/toasted snack and for thickening stews and soups.

Amaranth seeds should be stored in glass jars in the fridge for up to six months to prevent the loss of natural oils. Using plastic jars is not recommended because the oils can be absorbed by the container. Leaves and flowers can be dried and stored in air tight containers in cupboards for up to 8 months. Fresh versions can be kept between pieces of kitchen paper in the fridge for 3 days or frozen indefinitely.

Amaranth flowers, flour and seeds can be found in most grocery, health and online stores. The leaves are more commonly found in the frozen sections of East Indian, Oriental and online food stores.

Due to its multi-purpose uses, amaranth makes a good replacement for ground grains in puddings, including the tasty and easy to make Amaranth Fruit and Nut Pudding.

Almond flour is a delicious replacement for major grains, resembling the consistency and texture of cornmeal. It is highly nutritious and can be used to replace most flours for baking, but has to be combined with other flours for making dough-based breads.

Almond flour has been used in recipes for thousands of years. Found in most countries across the globe, it was first used by ancient civilizations for sweet breads and cakes. Modern times have not seen a decline in its popularity. It is used for muffins, pancakes, pastries, confections, pie fillings and pastes.

Shelled, whole almonds are ground to make almond flour. It can easily be prepared in preferred quantities by grinding the nuts in either a food processor, blender or with a pestle and mortar. However, modern gadgets such as bean and nut grinders work equally as well. In fact, it takes very little processing to produce. Alternatively, it can be bought from most major grocery chains, health food and online stores under the name of almond flour or ground almonds.

Because of the denseness of almond flour, the calorie count is high for a single 1 ounce serving. It is a good source for iron, calcium, potassium, phosphorous, fiber, magnesium and vitamin E. It also contains minimal quantities of protein, making it a part protein that when combined with another part protein, can provide a healthy ingredient for use by grain/gluten allergy and Celiac sufferers.

Some of the best uses for almond flour are as secondary flour in sweet breads and for making almond paste, commonly known as marzipan. Marzipan can be used as a topping for cakes or making marzipan snacks. Alternatively, it can be added in with other gluten free flours and grains to produce hot cereals. In fact, it makes a tasty addition to nut-based stews and soups.

Cakes are one of the most popular ways to use almond flour and Almond Banana Cake is a tasty example.