NU WORLD FAMILY

3 1/2 lb. chicken legs and thighs
1 1/2 cups buttermilk
1/2 tsp. salt
1/2 tsp. pepper
1 cup finely crushed amaranth
Amaranth Snackers crackers (chile-lime flavor)
1 fresh lime
Cooking spray
Fresh cilantro for garnish
Additional salt and pepper to taste

1. In plastic, resealable bag combine buttermilk, salt, and pepper. Add chicken pieces, seal bag, and let marinate in refrigerator 3-4 hours, turning bag occasionally.

2. Preheat oven to 350°. Place crushed Snacker crackers in paper bag.

3. Remove chicken from buttermilk, dip in cracker mixture, and place on lightly oiled baking sheet. Spray lightly with cooking spray.

4. Bake 45-60 minutes or until thoroughly cooked. Squeeze fresh lime over chicken and garnish with fresh cilantro.

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Puffed Amaranth Marshmallow Bars

By Carol Fenster, Ph. D.
Author of Gluten-Free 101 (2003)
www.glutenfree101.com

3 tablespoons butter or margarine
3 tablespoons peanut butter
1/2 tsp. vanilla extract
2 cups miniature marshmallows
2 cups puffed amaranth cereal

1. In large saucepan over low heat, melt butter, peanut butter, vanilla, and salt. Add marshmallows and stir until melted and mixture is smooth. Remove from heat.
2. Immediately add cereal and stir with spatula until thoroughly mixed together.
3. Press into greased 8 x 8-inch square nonstick pan. Cool completely. Cut into 12 squares. Serves 12. (1 square each).

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Chocolate Amaranth Cake

By Carol Fenster, Ph. D.
Author of Gluten-Free 101 (2003)
www.glutenfree101.com

1/2 cup potato starch
1/4 cup amaranth flour
1/4 cup sorghum flour
1/4 cup tapioca flour
1/2 cup unsweetened cocoa (not Dutch)
1 teaspoon xanthan gum
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup brown sugar
2 teaspoons vanilla extract
1/2 cup milk
1/2 cup butter or margarine (room temperature)
1 large egg
3/4 cup hot water or brewed coffee

1. Preheat oven to 350°. Grease 9 x 9-inch round nonstick pan. Set aside.

2. Place all ingredients, except hot water or coffee, in large bowl and blend with electric mixer. Add hot water or coffee and mix until thoroughly blended. Pour into prepared pan and bake 30-35 minutes or until toothpick in center of cake comes out clean. Serves 12.

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Amaranth Bran Spice Muffins

By Carol Fenster, Ph. D.
Author of Gluten-Free 101 (2003)
www.glutenfree101.com

Dry Ingredients
3/4 cup sorghum flour
1/2 cup potato starch
1/2 cup tapioca flour
1/4 cup toasted amaranth bran flour
1 1/2 teaspoons xanthan gum
1 teaspoon gelatin powder
2 1/2 teaspoons baking powder
3/4 cup brown sugar, packed
1 1/2 teaspoons pumpkin pie spice
1 teaspoon salt

Liquid Ingredients
1 cup milk
1/3 cup canola oil
2 large eggs, lightly beaten
1 teaspoon vanilla extract

Additional Ingredients
1/2 cup raisins
1/2 cup chopped walnuts or pecans

1. Preheat oven to 375º. Grease 12-cup standard muffin pan or use paper liners.

2. In large bowl, whisk dry ingredients together. Add liquid ingredients and beat with electric mixer until thoroughly blended. Gently stir in raisins and nuts.

3. Distribute evenly into muffin pan. Bake 25-30 minutes or until tops are firm. Makes 12 muffins. Serves 12 (1 muffin each).

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Amaranth Pear Clafouti

By Carol Fenster, Ph. D.
Author of Gluten-Free 101 (2003)
www.glutenfree101.com

2 tablespoons amaranth flour
2 tablespoon potato starch
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 large eggs
1/3 cup whole milk
1 teaspoon vanilla extract
2 tablespoons melted butter or margarine
2 large pears, peeled, cored, cut lengthwise into 1/2 inch thick slices
2 tablespoons powdered sugar
Whipped cream for topping

1. Preheat oven to 350º.

2. Combine flours, sugar, salt, eggs, milk, vanilla, and butter in a blender and whirl for one full minute on high speed.

3. Grease 9-inch glass pie dish. Arrange pears in prepared dish. Bake 35-45 minutes or until top is puffy and golden brown. Remove from oven and dust with powdered sugar. Serve warm with a dollop of whipped cream. Serves 4.

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Savory Amaranth Bread Crumb Topping for Vegetables or Potatoes

By Carol Fenster, Ph. D.
Author of Gluten-Free 101 (2003)
www.glutenfree101.com

3/4 cup amaranth bread crumbs
1 tablespoon melted butter or margarine
Pinch of salt
1/2 teaspoon grated lemon peel
1/8 teaspoon dried marjoram leaves

1. Combine ingredients in blender and whirl to blend completely.

2. Top your favorite cooked vegetables (e.g., carrots, corn, peas, potatoes) with amaranth mixture.

3. Bake 5-10 minutes in 350° oven or until crumbs are warmed and fragrant. Serve warm.
Makes enough topping for 6 servings.

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Focaccia Bread

By Carol Fenster, Ph. D.
Author of Gluten-Free 101 (2003)
www.glutenfree101.com

1 1/2 teaspoons dry yeast
3/4 cup warm water (110?)
1 teaspoon sugar
3/4 cup brown rice flour
1/3 cup tapioca flour
1/4 cup amaranth flour
1 1/2 teaspoons xanthan gum
1 teaspoon gelatin powder
1 teaspoon dried rosemary
1/2 teaspoon onion powder
3/4 teaspoon salt
2 large eggs
2 tablespoons olive oil
1/2 teaspoon cider vinegar
1 tablespoon cornmeal (optional)

Topping
1 teaspoon Italian seasoning
1/4 teaspoon salt
1 tablespoon olive oil

1. Dissolve sugar in warm water. Sprinkle yeast into water and stir until yeast dissolves. Set aside to foam for 5 minutes.

2. Combine flours, xanthan gum, gelatin powder, rosemary, onion powder, and salt in small mixer bowl. Whisk eggs, olive oil, and vinegar into dissolved yeast and stir this mixture into flour. Beat dough with mixer for 2 minutes, using spatula to keep stirring down dough if it clings to mixer beaters. The dough will be soft and sticky

3. Transfer dough to 11 x 7-inch nonstick pan that is greased and dusted with cornmeal. Sprinkle with Italian seasoning, salt, and olive oil. Cover with aluminum foil and let rise in warm place for 30 minutes.

4. Preheat oven to 400º. Bake 15-25 minutes or until top is nicely browned. Cool to room temperature before slicing. Serves 10

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Amaranth Party Mix

By Carol Fenster, Ph. D.
Author of Gluten-Free 101 (2003)
www.glutenfree101.com

2 cups corn chips
2 cups Amaranth Snackers crackers (french-onion flavor)
1 cup whole pecans or walnuts
1 cup whole almonds or pumpkin seeds
1/2 cup sunflower seeds
1/4 cup melted butter or margarine
1/2 teaspoon onion powder
2 teaspoons Italian herb seasoning
1 tablespoon wheat-free tamari soy sauce
1/4 cup Parmesan cheese
1 teaspoon paprika

1. Combine corn chips, Snacker crackers, and nuts in large bowl. Melt butter and add to cereal mixture, stirring until thoroughly coated. Combine onion or garlic powder, Italian seasoning, soy sauce, Parmesan cheese (if using), and paprika and toss until thoroughly mixed. Toss with cereal mixture until thoroughly coated. Spread mixture on baking sheet.

2. Bake at 275° or until mixture is lightly browned and fragrant. Watch carefully, since different ingredients may brown at different rates. Stir occasionally to assure even browning. Store in an airtight container. Serves 16 (1/2 cup each).

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Gluten-Free Baking Tips

By Carol Fenster, Ph.D.
Author of Gluten-Free 101: Easy, Basic Dishes without Wheat www.savorypalate.com

Read the recipe completely to make sure you have all the ingredients you'll need, along with the right pans and utensils. This may sound overly simple, but you'd be surprised at how many people call me when they're in the middle of preparing the recipe saying, "Help… I'm baking a (cake, etc.) and just realized I don't have (ingredient/utensil/pan)." What should I do?" Planning ahead is critical to success.
Gather all the preparation utensils and bowls. I place all the ingredients on one side of the counter and, after I use them, I transfer them to the other side of the counter. This way, interruptions such as phone calls, the doorbell, or other distractions won't make me forget the xanthan gum-or add the salt twice.
Measure correctly. Before measuring your (gluten-free) flour, stir with a whisk. As flour sits in canisters over time, it tends to settle and become more compacted. Stirring aerates it. Lightly spoon the flour into a dry measuring cup and level with a knife. Don't shake or tap the cup and don't force the flour down into cup. Not following these tips can yield up to 20% more flour than you need.
Use liquid measuring cups to measure liquids. How do you know which cups are right? Liquid measuring cups usually have a pour spout and are plastic or glass so you can see through them. Set the measuring cup on the counter-top and bend down to read it at eye-level. Never use dry measuring cups to measure liquids. This can yield up to 20% more liquid and can ruin a recipe.
Use real measuring spoons-not spoons from the silverware drawer. Make sure measuring spoons are standard size from a reputable manufacturer. A major cooking magazine compared tablespoons and found that capacities ranged from 9 to 14 grams!
Preheat oven for at least 10-15 minutes-minimum-to make sure it reaches the specified temperature. Some ovens beep to let you know when it has reached the specified temperature.
Use middle oven rack, unless directed otherwise. Place baking pan in center of rack so heated air can circulate freely around it.
Cool baked goods in pan 10-15 minutes. Then remove them by running knife along edge of the pan. Finish cooling on a rack. To avoid sogginess, don't leave in the pan longer than 15 minutes.
Pan size is also important. If you use an 11 x 7-inch pan instead of a 8-inch square pan, the batter is distributed over a larger area. As a result, it will probably bake in a shorter period of time, won't rise as high, and might burn more quickly.
Use the oven temperature specified in the recipe. And, use an oven thermometer to be sure your oven is actually heated to the right temperature. Some ovens need to be calibrated and not all ovens operate the same way. Be sure to preheat the oven so that it reaches the right temperature before you start baking.
Start checking doneness a few minutes before the time specified in the recipe--especially the first time you make a new recipe. There are so many variables that can affect the baking time (oven temperature variations, pan size, ingredients, temperature of ingredients, humidity, ambient temperature, etc.). The wise cook knows to use other techniques to judge doneness such as an instant-read thermometer, the appearance of the baked item, and the physical feel (e.g., crispness of crust when tapped).

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Mexican Salsa Bread
By LynnRae Ries
Author of Delicious Gluten-Free Wheat-Free Breads for the Bread Machine and Oven, 2003 www.whatnowheat.com; www.glutenfreecookingclub.com

Wet Ingredients
3/4 cup eggs. This could be egg substitute, whole eggs or egg whites
1/4 cup water. If you are baking in warmer or drier climate, you may need up to 1/2 cup of water
1 teaspoon vinegar
1 Tablespoon sunflower or vegetable oil
1/2 cup salsa, mild or spicy. If salsa is not available, use 1/2 cup of diced canned tomatoes.

Dry Ingredients
1/2 cup amaranth flour
1/2 cup cornstarch
1/2 cup sweet rice flour
3/4 cup millet flour
1 cup white rice flour or use 1 whole cup of brown rice flour or half white and half brown rice flour
1 teaspoon salt
1 Tablespoon sugar
1/4 cup dry milk powder. This could be omitted for dairy free
1 Tablespoon xanthan gum
2 1/2 teaspoons yeast

2 Tablespoons diced green chilies for a mild taste, or chopped jalapenos for a hotter taste
1 cup shredded Mexican cheese combination such as Monterey Jack, Cheddar, Asadero and Queso Quesadilla

Put all ingredients together in the bread machine according to the machine directions. (I like combining all of my dry ingredients together first and putting the wet ingredients directly into the bread pan.

During the first five minutes of the mix cycle, check to make certain the dough is spreading to the sides of the pan. If it is still in a ball after 5 minutes of mixing, add additional water, one tablespoon at a time and allow to mix before adding additional water. This recipe allows the bread the rise to rise before baking.

If making this bread using an electric mixer and baking in the oven, combine all the wet ingredients together in the mixer bowl and beat until blended together. Add all the combined dry ingredients together, including the yeast and slowly add to the wet ingredients, with the mixer on low. Once combined, beat on high for 3 minutes or until the dough appears as a silky batter. If your dough is not a pourable silky batter, add water while mixing, 1 Tablespoon at a time.

Scoop the battery dough into a greased bread pan and bake at 350 degrees F for 70 minutes. Test for doneness by tapping on the top of the bread. It should sound hollow. Remove from the bread pan and tap on the bottom. It should sound hollow. Allow to sit for 2 hours before cutting, if possible.

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Pork, Amaranth & Ginger Mini Meatballs
By LynnRae Ries
Author of Delicious Gluten-Free Wheat-Free Breads for the Bread Machine and Oven, 2003 www.whatnowheat.com; www.glutenfreecookingclub.com

1 lb. ground pork
1/4 cup Amaranth Bread Crumbs
1 teaspoon ginger
dash salt and pepper
1 egg

Mix ground pork with amaranth bread crumbs, seasonings and egg until well blended. Mix 1 lb. ground pork with ¼ cup Nu World Amaranth Bread Crumbs, a teaspoon of ginger, a dash of salt and pepper and 1 egg until well blended. Shape into bite-sized meatballs. Place on cookie sheet lined with parchment paper or aluminum foil and bake at 375 degrees F for 25 - 30 minutes, depending on the size. Freeze if not enjoying within the next day or two. Ideas for serving: Place on skewers with a cube of pineapple; keep warm in a gluten-free barbeque sauce; or enhance a gluten-free barbeque sauce with a can of undrained pineapple chunks, a Tablespoon of gluten-free soy sauce and a chopped green bell pepper. Serve warm as appetizers or over rice.

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Homemade Crunchy Amaranth Coating Mix
By LynnRae Ries
Author of Delicious Gluten-Free Wheat-Free Breads for the Bread Machine and Oven, 2003 www.whatnowheat.com; www.glutenfreecookingclub.com

This mix is perfect for pork chops, fish and boneless chicken breasts or strips. It is easy to prepare and will store in the refrigerator for up to a week. Suggestion: Use half for chicken strips that serve 4-6 on a Monday and the other half for pork chops on Wednesday.
1/3 cup Toasted Amaranth Bran Flour
2/3 cup yellow cornmeal
½ cup grated parmesan cheese
1/3 cup sesame seeds
4 teaspoons garlic powder
4 teaspoons dried parsley
1 Tablespoon dried thyme
2 teaspoons dried sage
1 teaspoon salt
1 teaspoon pepper

Mix all ingredients together in a large resealable plastic bag. Shake bag to mix ingredients.
To use: In a shallow bowl, beat together 2 Tablespoons no salt butter and 2 eggs. Dip each pork chop, fish filet, chicken breast or strip in the egg mixture; drain briefly, then dip in Crunchy Amaranth Coating Mix, turning to coat thoroughly.

Continue preparation through desired technique of either baking in a 400 degree F oven in a buttered pan until done, approximately 20 - 30 minutes or by frying on top of the stove.

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Ice-Cream Biscuits or Cookie Biscuits with Amaranth Flour
By LynnRae Ries
Author of Delicious Gluten-Free Wheat-Free Breads for the Bread Machine and Oven, 2003 www.whatnowheat.com; www.glutenfreecookingclub.com

This soft, easy to make biscuit is extremely versatile. We used Breyer's Turtle Sundae ice cream to enhance the nuttiness of the Amaranth. Have some fun by experimenting with different ice cream flavors for completely different tastes
¼ cup of amaranth flour
¼ cup white rice flour
¼ cup tapioca starch flour
¼ cup potato starch flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon xanthan gum (optional)
¾ gluten-free ice cream such as Dreyer's Turtle Sundae or Cherry melted to room temperature

Mix ingredients together by hand, in a medium-sized bowl.
Drop by heaping Tablespoon onto cookie sheet lined with parchment paper.
Bake in a preheated 350 degrees F oven for 15 minutes.
Remove and allow to cool for 15 minutes on wire rack. Store in baggie or bread bag.

Another Alternative -- Cookie Biscuit (a favorite method): Use the above recipe, but increase the ice cream to 1 cup. This causes the dough to spread out into a tender, thinner, cookie shape.

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Amaranth Stove Top Frittata
By LynnRae Ries
Author of Delicious Gluten-Free Wheat-Free Breads for the Bread Machine and Oven, 2003 www.whatnowheat.com; www.glutenfreecookingclub.com

You will love the simplicity of this dish. Enjoy it for breakfast, brunch or lunch. Add ¼ cup of finely chopped chicken for a light dinner meal.
½ cup chopped sweet onion
½ cup chopped red or green bell pepper
2 Tablespoons butter
6 large eggs, lightly beaten
1 Tablespoon Toasted Amaranth Bran
Salt and pepper to taste
½ cup 2% milk

Heat the butter in a skillet. Add the onions and bell peppers. Saute until the onions are translucent, about 3-5 minutes, on medium heat.

In a separate bowl, beat together the eggs, Nu World Toasted Amaranth Bran Flour, salt, pepper and milk.

Pour over the onion and bell pepper. Cover and turn the heat to very low. Cook until set, about 20 minutes. Serve immediately.

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Fudgy Amaranth Bars
By LynnRae Ries
Author of Delicious Gluten-Free Wheat-Free Breads for the Bread Machine and Oven, 2003 www.whatnowheat.com; www.glutenfreecookingclub.com

The chocolate lover will find these bars to be totally irresistible.
4 Tablespoons of Toasted Amaranth Bran Flour
2 Tablespoons tapioca starch
6 Tablespoons cocoa powder, sifted
¼ teaspoon salt
¾ cup unsalted butter
2 Tablespoons corn syrup
¾ cup sugar
¼ cup light brown sugar
1 teaspoon vanilla extract
3 eggs
1 Tablespoon instant coffee granules dissolved in 1 Tablespoon boiling water
1 cup chopped walnuts

Line a 9x9 inch baking pan with quick release foil or regular aluminum foil. The foil should extend beyond the sides of the pan for easy lifting out of the pan.

Preheat the oven to 350 degrees F.

In a small bowl, stir together the flour, cocoa and salt.
Melt the butter and corn syrup in a large saucepan. Remove from heat and allow to cool, but still be warm. Whisk in both sugars and vanilla.

Whisk in the eggs 1 at a time, then add the dissolved coffee.
Add the flour mixture and stir just until mixed. Do not overmix.
Add the chopped pecans.

Spread the batter in prepared pan.
Bake for 30 - 40 minutes, or until the toothpick inserted in the center comes out clean.

Allow pan to cool on a wire rack for 10 minutes. Life the foil with the bars out of the pan. Peel foil from sides of bars.
Cut into 24 bars and serve.

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Amaranth Chews
By LynnRae Ries
Author of Delicious Gluten-Free Wheat-Free Breads for the Bread Machine and Oven, 2003 www.whatnowheat.com; www.glutenfreecookingclub.com

These not too sweet chewy delights will please everyone at your table.
1 cup pitted dates
1 cup walnuts
¼ cup Amaranth Toasted Bran Flour
¼ cup tapioca starch
¼ teaspoon xanthan gum
¾ cup brown sugar
½ teaspoon baking powder
¼ teaspoon salt
¾ cup sweetened flaked coconut
2 large eggs
1 ½ teaspoon vanilla
½ cup powdered sugar

Combine the dates, walnuts, flours, sugar, baking powder, xanthan gum and salt in a food processor. Use short on and off bursts to whirl the ingredients together until they are finely chopped. Add the coconut and whirl just until mixed in.

Beat eggs and vanilla together in a measuring cup for easy pouring. With the food processor motor running, pour the egg mixture through the feed tube all at once. Whirl just until the mixture is well coated with eggs. Spread mixture evenly in a greased, lighly floured 9 inch square baking pan.

Bake in a preheated 350 degrees F oven until top is golden brown and no longer puffed up, approximately 30 - 35 minutes. Allow to cool on rack for about 10 minutes. Cut into 24 bars. While still warm, turn lightly in powdered sugar to coat all sides.

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Message board. We invite you to post your personal pledge to living Gluten-Free in 2004. Find inspiration from others….share your thoughts and ideas. Click here to post your pledge. Click here to see all who have pledged so far!

Live chat! Thanks to all of you who joined us for our "Gluten-Free and More" online chat on January 29th with our celebrity guests -- cookbook author Carol Fenster, Ph.D. and the executive director of Gluten Intolerance Group, Cynthia Kupper, RD. CD. Click here for the transcript of this exciting event!