KITLIVING
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COOKED QUINOA ▶
Rinse quinoa before
cooking, to remove the
bitter coating. Boil for
10-15 minutes. The
cooked grains quadruple
in size and become
translucent. Millet can
be cooked similarly, but
does not need rinsing.
◀ COOKED SORGHUM
Rinse sorghum before
cooking, then cook in a
ratio of one part grain to
three parts water or stock.
Bring to the boil in a pan
with a tight-fitting lid,
then simmer for up to an
hour, until tender.
COOKED TEFF ▶
Cooking teff depends on how
it is being served. It can be
cooked in boiling water or
sprinkled over soups, salads,
or baked goods, adding
flavour and texture. It is
also eaten as a cereal.
◀ COOKED WHEAT BERRIES
Cook wheat berries in a 1:2 ratio
of grain to water. Add the grains
to boiling water in a pan, cover,
and simmer for about 60 minutes,
until the grains are soft. Soaking
wheat berries overnight can help
to reduce the cooking time.
AMARANTH FLOUR Amaranth
flour is perfect for gluten-free
cooking and baking, and can
be used in cake, biscuit, bread,
and pastry recipes.
FLOUR AND FLAKES
These flours and flakes contain the whole grain. Stored
carefully and covered, they will keep for 3 months in a cool,
dry place out of direct sunlight. Gluten-free flours produce
crumblier baked goods, so it helps to add extra liquid.
BUCKWHEAT FLOUR Gluten-free
and ideal for making pancakes,
scones, and biscuits, this flour
can be added to other flours
for bread making.
QUINOA FLAKES Made by flattening
unprocessed, raw quinoa seeds,
these are high in protein,
gluten-free and can be used
for muesli or porridge.
TEFF FLOUR A 100 per cent
whole flour, it is creamy brown
in colour with a unique sweet
and malty flavour and is ideal
for baking.
KAMUT FLOUR This wheat flour
has a smooth, buttery, and nutty
flavour. It can be substituted in
any recipe that uses regular
wheat flour.
MILLET FLAKES Wheat- and
gluten-free, they are often
used in muesli or porridge,
or in crumbles and cookies
for added texture.
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