Gluten-free breakfast cereals can be quite a challenge to find. Most ready-to-eat gluten-free brands contain a lot of sugar and comparitively less nutrients, I find. In this recipe, I use puffed amaranth, which is naturally…
This gluten-free bread recipe uses a mix of amaranth, buckwheat and brown top millet flour in equal proportions. If you’ve been following my posts, you’ll see that I’m really interested in gluten-free grains like amaranth…
These gluten-free pancakes get their soft and fluffy texture from almond flour, while buckwheat provides the nutty flavor and bulk. I usually skip adding sugar in case someone prefers savory toppings.
In this recipe for gluten-free buckwheat pizza base, I use a bit of amaranth to offset the heavy texture of baked buckwheat.
This recipe for pea soup with gluten-free croutons combines the flavour of fresh peas with the nourishing fullness of their dried counterpart. I adapted this recipe from Culinaria France, my favourite cookbook for French food.…
