Gluten-Free Grains to Put on Your Table

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Want to go gluten-free? There are surely tons of choices out there for you to put on your dinner table. Even if you don't have a gluten sensitivity, eating gluten-free is beneficial for your health and is a positive habit to adapt. For those that can't have gluten though, it's even more important to know what you can still eat without causing a major upset.

Make the switch to these whole grains that are gluten-free for a healthier lifestyle that doesn't require cutting out the good carbs or flavors and will round out your meals!

1. Long Grain Brown Rice

Switch from white rice to long-grain brown rice for a perfect side you won't feel guilty about when you make your stir-fry. For every cup of brown rice, use 2 cups of water (or stock for more flavor) and bring it to a boil. Drop the heat to low, then simmer covered for 45 minutes.

2. Quinoa

Everyone's favorite ancient grain can be tricky to cook if you don't know what to do. Rinse and drain one cup of quinoa and add it to 2 cups of boiling water (or stock). Cover and drop the heat down to medium. Allow it to simmer until all the water absorbs, generally around 10 to 12 minutes. Take it

from the heat, fluff it with a fork, then add the cover back on and allow it to stand for 15 minutes before you serve it. If using it cold, like in a salad, allow it to cool completely.

3. Amaranth

Amaranth is a highly nutritious grain with loads of protein. For every cup of uncooked amaranth, you'll need to boil 3 cups of water. Once the water boils, add the amaranth. Cover it and drop the heat to simmer until the water absorbs -- roughly 20 minutes. Use a fork to fluff it before serving.

4. Hulled Millet

Millet is often used in Chinese porridge. Take one cup of rinsed, drained millet, and add it to 3 cups of boiling water or stock. Add a cover and put the heat down to medium-low until cooked through. If you want it more like a pilaf, add your cup of millet to 2 cups of water or stock instead and keep cooking until all the water absorbs, usually around 20 minutes.

5. Polenta

One incredibly tasty gluten-free whole-grain side to choose is polenta. Add one cup of corn grits or cornmeal to a pot filled with 3 cups of boiling water and a half-teaspoon of salt. Lower the heat and cook it slowly, occasionally stirring for 5 minutes. After that, take it off the heat and cover it for just a few minutes, then serve. This is an excellent choice for anyone that needs to get dinner on the table fast!

Grains aren't the enemy -- and with so many gluten-free grains to choose from, you can enjoy these gluten-free whole grains any day of the week!

Jodi Weaver