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How Do I Cook Amaranth

How Do I Cook Amaranth

Summary:

Amaranth is an ancient plant, around 8,000 years old, and was once a staple of the Aztec and Inca diet. Amaranth seeds, used as a grain, are gluten-free and a good source of protein, fibre, calcium, iron, magnesium and vitamin C.  They have a mild, nutty flavour. 

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How Do I Cook Kamut

How Do I Cook Kamut

Summary:

Kamut is the registered trademark under which khorasan wheat is sold. 

All grain grown under the Kamut trademark is certified organic, containing between 12-18% protein and high in the mineral selenium, which plays a role in the functioning of the thyroid gland.

Kamut contains gluten so is not suitable for coeliacs, however some with allergies to common wheat may find they can tolerate it. It has a rich, buttery flavour.

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No eggs No problem

No eggs No problem

Summary:

Run out of eggs and need a quick solution from your store cupboard? Perhaps you're vegan and would like to know a few substitutions for binding, leavening or adding moisture to recipes. Here's our list of alternatives with a handy infographic or try one of these ready-made egg replacers in our webshop.

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The Real Foods Guide to Baking

The Real Foods Guide to Baking

Summary:

Baking – bestsellers, hard to find ingredients and upcoming trends.

 

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The Real Foods Guide to Grains

The Real Foods Guide to Grains

Summary:

There’s a huge range of great grains, so don’t limit yourself to some bland white rice when you could try spiced quinoa or bulghar, perk up soups and stews with lentils and rye grains, or try all of the popping grains (it’s not just corn that pops!)

Includes links to all of our How Do I Cook guides, so you need never again be baffled at what to do with Bulghar, alarmed at Amaranth or worried over Wehani Rice...

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How Do I Cook Freekeh

How Do I Cook Freekeh

Summary:

Freekeh is a young, green wheat that is picked, roasted or smoked and can be used like rice, quinoa or cous cous.

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The Real Foods Guide to Pulses

The Real Foods Guide to Pulses

Summary:

Pulses are brilliant sources of protein, (meaning they are of particular use to people who don’t eat meat, fish or dairy), they’re also great for extending meals, throw in a handful to casseroles, stews and soups to provide extra nutrients and stretch the meal further. Pulses are also excellent sources of iron, starch and fibre in your diet. They are cheap, low fat and extremely tasty! Here’s our guide to our range of pulses and ways of getting the most out of them.

 

 

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How Do I Cook Rice

How Do I Cook Rice

Summary:

How to cook rice, the different types of rice and some recipe ideas...

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How Do I Cook Popcorn

How Do I Cook Popcorn

Summary:

Popcorn is a type of Maize, that puffs upon cooking, making the distinctive popping sound that gave the corn its name. Because it is a whole grain, it has all three parts of the grain: the germ, the bran, and the endosperm.

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How Do I Cook Quinoa

How Do I Cook Quinoa

Summary:

Quinoa (pronounced keen-wah) is the wonder grain: high in protein, gluten-free, easy to digest, and quick to cook. It makes a delicious breakfast (with sweet or savoury additions), pilaf, and salad; it can also be added to baked goods.

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How Do I Cook Millet

How Do I Cook Millet

Summary:

Millet is one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. It was grown as early as 2700 BC in China where it was the prevalent grain before rice became the dominant staple. Today it sustains 1/3 of the world’s population and is a significant part of the diet in northern China, Japan, Manchuria and various areas of the former Soviet Union, Africa, India, and Egypt. 

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How Do I Cook Wheat Grain

How Do I Cook Wheat Grain

Summary:

Wheat Grain (also known as wheat berries) are whole, unprocessed wheat kernels that contain all three parts of the grain, including the germ, bran and starchy endosperm.  Only the hull, the inedible outer layer of the grain, has been removed. This means that wheat berries retain all of the grain's vitamins, minerals and phytochemicals.

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How Do I Cook Rye Grain

How Do I Cook Rye Grain

Summary:

Rye Grains have been cultivated for under 2000 years, that's actually quite a short time comparatively, it's one of the more lately domesticated crops. It's popular in Scandinavian and Eastern European countries and is the key ingredient in rye and pumpernickel breads.

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How Do I Cook Buckwheat Roasted Kasha

How Do I Cook Buckwheat Roasted Kasha

Summary:

Buckwheat Roasted Kasha is made from hulled buckwheat. Also known as Buckwheat Groats, Kasha is an Easter European/ Russian version of porridge. Ideal for a long-lasting breakfast with a slow release of energy.

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How Do I Cook Pinto Beans

How Do I Cook Pinto Beans

Summary:

Pinto in Spanish means 'painted' and it's easy to see how these beans got their name. The pale pink-beige pinto beans are speckled with red-brown 'paint splatters', Jackson Pollack-style. The speckles disappear when the beans are cooked and they turn a creamy pink colour all over.

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How Do I Cook Pearl Barley

How Do I Cook Pearl Barley

Summary:

Pearl barley, as opposed to pot or Scotch barley, is the variety most commonly used. The outer bran is removed and the grain polished to a shiny 'pearl', making it more tender to the bite and easier to cook.

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How Do I Cook Spelt

How Do I Cook Spelt

Summary:

Spelt, also known as dinkel or hulled wheat, was a staple food in Europe until medieval times. It has been revived through growth in organic farming as spelt requires fewer fertilisers than other wheat grains.

It has a sweet, nutty flavour and contains a range of vitamins and minerals including vitamin E, calcium, zinc and iron. Spelt contains gluten so is not suitable for coeliacs, however some with allergies to common wheat may find they can tolerate it.

 

 

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How Do I Cook Bulghar

How Do I Cook Bulghar

Summary:

Bulghar is a whole wheat grain, usually durum wheat, that has been parboiled, dried, cracked and sorted by size. It was eaten by the Romans and Egyptians, and today is most often associated with Middle Eastern and Mediterranean cuisine. It is high in fibre, B vitamins and minerals. 

 

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How Do I Cook Chickpeas

How Do I Cook Chickpeas

Summary:

How Do I Cook... Chickpeas

Chickpeas are available pre-cooked in cans or dried; they must be soaked before cooking. Chickpea or Gram Flour (made from dried ground chickpeas) is widely used in Indian and Bangladeshi dishes.

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How Do I Cook Green Lentils

How Do I Cook Green Lentils

Summary:

Lentils come in lots of different varieties including yellow, red, brown, black and green. Green lentils have an earthy, nutty flavour and firm, 'meaty' texture, which makes them an ideal substitute in meat-free cooking.

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