Gluten-Free is suddenly written on more and more products.  What is this about, you may be wondering.  More and more people are testing positive for gluten sensitivity.  This can show up in many ways, though most often such sensitivity manifests in intestinal symptoms.  Regardless of whether or not we have been diagnosed with a gluten intolerance, it can be a valuable experiment to avoid the gluten containing grains and focus on those that are gluten-free, observing if there is any change in our physical symptoms or energy levels . Generally agreed upon gluten free grains include rice, quinoa, millet, buckwheat, amaranth, and corn meal, to name the most commonly available.

All easy to prepare, rinse prior to use and add the appropriate amount of water.  This varies from 1 part grain to 4 parts water for amaranth to 1 part grain to 2 or 2 1/2 parts water for buckwheat, quinoa, and brown rice. Corn meal and millet are somewhere in between, at 1 part corn meal or millet to 3 parts water.  Each rinsed grain is just added to the appropriate amount of water, brought to a boil, and simmered at a low boil, until the water is absorbed.  Quinoa and buckwheat cook in 15 minutes, while amaranth and millet take 25 minutes.

Amaranth is quite fascinating.  It seems as if there is way too much water, but at exactly 25 minutes, it begins to thicken and at that point you begin stirring.  When it feels thick like a porridge it is ready.

Brown rice cooks in 45 minutes and it is recommended you don't open the pot or stir, shutting the flame at 45 minutes and allowing it to sit covered for 15 minutes, so that the rice is not mushy.  I happen to love mushy rice, so I ignore this advice...

Corn polenta is the most needy grain.  Water must be boiled prior to adding the corn polenta (grits) to the water and after adding the polenta, it must be stirred constantly  for the 10 minutes required for cooking.  Oil may be added in the beginning, to the boiling water, prior to the polenta, to prevent sticking.  Other herbs / spices, and salt may be added at this point.  It is not necessary to rinse the polenta before cooking, as the grain is quite small.   Other seasonings may be added near the end of cooking.  Once the flame is off, you may pour the mixture into a glass container and allow to sit.  It will take the form of the container and once cool, can be sliced.  

You may season with salt near the end of the cooking time and at the table, we enjoy adding flax oil on our individual portions.  Flax oil is rich in the omega 3 fatty acids and delicious on grains!  So now you know.  Try a new grain today!

So my family tells me that this blog was a bit wordy, but I love detail.  My daughter said she had to stop reading Thursday's post because it was so long she almost fell asleep!  That was the post on soap.... So please tell me what you think. I see we have quite a lot of followers, even so early in this blog's existence.  So if you would like to make a comment, ask a question, suggest a future topic, or just put in your two sense, please do. If there is not a clear box for comments, click on the word "comment" and one will appear.  I adore feedback, so help make this more fun and  interactive.  Lets start out with, am I too wordy or do you love detail?  And do you prefer food related topics or other?  If other which ones?  Looking forward to hearing from some of you!  Until then, have a glorious day!