Amaranth Milk - Gluten Free Plant Milk

Today we will prepare a vegetable drink with a food considered "food of the future": the main ingredient is amaranth, a pseudocereal rich in proteins, vitamins (Vit B, Vit C, Vit E) and minerals (calcium, iron and phosphorus). Amaranth, like quinoa, does not develop gluten in contact with liquids, so it can also be safely consumed by celiacs. Let's see together how amaranth milk is prepared: a valid alternative to animal milk, also indicated (but not only) all "diet for celiacs, vegans and lactose intolerant.

Video of the Recipe

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Identity Card of the Recipe

  • Ingrediants

    • 50 g of amaranth seeds
    • 750 ml of water
    • 1 pinch of salt
    • Optional: vanilla essence

    Materials Needed

    • Casserole
    • Gauze or tea towel
    • Glass or immersion blender
    • Colander


    1. Bring the water to a boil, add a pinch of salt, flavor with the vanilla essence and add the amaranth seeds. Cook gently for about 15 minutes, stirring occasionally.

    Vanilla alternatives
    Those who do not like vanilla can avoid its use and consume natural amaranth milk to appreciate the flavor of the food. As an alternative flavoring, amaranth can be boiled with a cinnamon stick.

    1. Allow to cool: a milky and slightly sticky mixture will form.
    2. Immerse the immersion blender and blend intermittently for about a minute: alternatively, transfer the mixture into a glass blender.
    3. Filter the smoothie through a colander, lined with gauze or with a clean cloth to separate the amaranth seeds from the liquid part.

    Did you know that
    To take full advantage of the nutrients of the amaranth, it is possible to avoid filtering the mixture to obtain a sort of grainy milk to be tasted with a spoon!
    On the other hand, those who want to separate the blended and exhausted amaranth (called okara) from the liquid part, can recover the solid part and make meatballs, salads (eg amaranth salad) or pies.

    1. The amaranth milk is ready: it can be taken as it is, with vanilla, or it can be sweetened with maple syrup, agave syrup or other.
    2. Keep refrigerated and use within 2-3 days. To prolong storage, it is possible to freeze the amaranth milk or pasteurize it following the preservation method of jams.

    Alice's comment - PersonalCooker

    Amaranth milk is undoubtedly a valid alternative to cow's milk, without lactose, without animal proteins and without gluten. It can be kept in the fridge for 2-3 days, preferably closed in a plastic bottle.

    Nutritional values ​​and Health Comment on the recipe

    ATTENTION! Due to the impossibility of indirectly calculating the chemical values ​​of the food, the nutritional details of the recipe are not shown in the table on the side.

    Amaranth Milk is a food of vegetable origin that also falls within the group of drinks.
    It has a medium or low energy intake, lower than that of animal milk. Calories come mainly from carbohydrates, followed by lipids and finally proteins.
    The carbohydrates are mainly complex, the fatty acids above all unsaturated and the peptides tend to have a medium-high biological value. Cholesterol is absent and fibers present in excellent quantities.
    Amaranth Milk is a food that lends itself to any diet; it has no contraindications for people who are overweight or affected by metabolic diseases. It is suitable for lactose and gluten intolerance. It is also appropriate for the nutritional regimen of vegetarians and vegans.
    It is not possible to accurately estimate the average portion of Amaranth Milk; it should be around 200-300ml.

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