Amaranth is a nutritious, healthy grain alternative for gluten-free diets.  Amaranth, once used in the diets of American Indians and Aztecs, was not that popular until it became a grain alternative for gluten-free diets.

Amaranth, meaning “everlasting” in greek, is actually a member of the Amaranthaceae family of flowering plants. There are about sixty species in the genus that include cereals, ornamental plants, beets, spinach and quinoa. Amaranth grows in North American and were once considered weeds despite the fact that the plant grows in beautiful colors and different shapes. It is not a true cereal grain like wheat, sorghum or oats.

Images of Aztec deity’s were created using Amaranth and honey used in religious ceremonies in addition to be a food source. These images were worshiped and split apart to be eaten.

Other cultures use Amaranth in various ways. In Mexico it is mixed with sugar after being popped to create a candy called alegria. After being milled and roasted the seeds are used in a drink called atole. The seeds are cooked and eaten in an oatmeal like meal called “sattoo”. It is even used by Peruvians to make a beer called “chica”.

Amaranth is about 13-15% protein, has a balanced amino acid profile and includes three times the average amount of iron. It contains Vitamin C and is high in iron and rich in fiber. It is versatile. It can be cooked into a dish similar to porridge, prepared like popcorn, combined with other grains, used as a thickener for stews, soups and sauces.

If you buy Amaranth seeds protect them by storing them in a tightly sealed glass jar in the refrigerator. Use the seeds within 3-5 months. Many stores now sell flour mixes that include Amaranth.