The one glaring exception is that millet is a gluten-free grain. https://www.thespruceeats.com/amaranth-in-your-gluten-free-recipes-1451323 Using it whole, it will add texture and nuttiness to the bread. Amaranth is a nice addition to whole grain breads. Millet Bread: A Logical Substitute for Wheat. It can either be used whole or as flour. ... Alternatively, try using grain-like gluten-free foods such as highly nutritious buckwheat, amaranth… If using the flour, you can substitute 5% to 30% of the regular flour with amaranth … Sweet, nutty, and earthy in flavor, and soft and moist yet crusty in texture, this Cover and simmer for 18-20 minutes. https://www.melangery.com/2013/09/amaranth-honey-bread.html sea salt and pepper to taste (or use a salt substitute) Add amaranth to boiling water; bring back to boil and reduce heat. The protein structure of millet is quite similar to wheat. https://ourworld.unu.edu/en/rethinking-a-weed-the-truth-about-amarant While the amaranth is cooking, … https://yourfoodfantasy.com/2020/03/15/gluten-free-amaranth-flour-bread

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