Things You'll Need:
- Amaranth
- Arrowroot flour
- Barley
- Buckwheat
- Bulgur
- Corn
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Step 1
Uncooked amaranthAmaranth can be ground into flour, popped like popcorn, cooked as a cereal, sprouted or toasted. The seeds can be added to stews and soups as a thickening agent. To cook amaranth boil one cup of seeds in 2-1/2 cups of water, broth, soup stock or apple juice for 18 to 20 minutes or until the seeds are tender.
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Step 2
Arrowroot flourArrowroot isn't actually a flour, but is more comparable to cornstarch. Arrowroot can thicken liquids at a lower temperature than cornstarch. Substitute two teaspoons of arrowroot for one tablespoon of cornstarch.
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Step 3
BarleyBarley flour may be substituted for all or part of wheat flour in recipes. It does have a low gluten content, so you may want to combine it with a high-gluten flour when using it for baked goods, such as breads and cakes. Barley flour also makes a nutritious thickening agent for soups and stews.
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Step 4
Hulled buckwheatTo cook buckwheat, add one part buckwheat to two parts boiling water or broth. Allow the liquid to return to a boil. Turn down the heat and simmer, covered, for about 30 minutes. Combine the buckwheat flour with the whole wheat flour in recipes for breads and muffins. Cooked buckwheat can also be added to soups or stews to give them a hardier flavor and deeper texture.
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Step 5
BulgurBulgur wheat is a natural whole grain food. Bulgur can be used in recipes much as rice or couscous., in pilafs, soups, stuffings or casseroles. It can also be used as a meat substitute in vegetarian dishes.
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Step 6
CornThe most popular way to eat corn is right on the cob. The simplest method is to put ears in a kettle of water at a rolling boil for a minute or two but no more. Ears of corn can also be steamed, but this may take up to five minutes or longer. Grilling is also a great way to cook ears of corn.
