Amaranth is making its way back, thanks to a lively, peppery taste and a higher level of protein (16%) than most other grains. In South America it is often sold on the streets and popped like corn. Amaranth has no gluten, so it must be mixed with wheat to make leavened breads. It is popular in cereals, breads, muffins, crackers and pancakes.

This product is available in whole and flours.

Quinoa (keen-wah) comes to us from the Andes, where it has long been cultivated by the Inca. It can also be incorporated into soups, salads and baked goods. Commercially, quinoa is now appearing in cereal flakes and other processed foods. Though much of our quinoa is still imported from South America, farmers in high-altitude areas near the Rockies are also beginning to cultivate quinoa.

Quinoa is a small, light-colored round grain, similar in appearance to sesame seeds. Quinoa is also available in other colors, including red, purple and black.

This product is available in whole and flours. Other popular ancient grains are Kamut®.