More people than ever before are seeking ways to cut back on gluten or completely eliminate it from their diet, whether because of celiac disease, gluten-intolerance or an array of allergies or a variety of other health reasons. One of the simplest and most delicious ways to make the transition to a gluten-free diet is not to eliminate all grains, but rather to embrace the wealth of  other ancient grains that are naturally gluten-free.

The bounty of these nutrient-dense ancient grains is astounding, from amaranth to quinoa, millet, teff and so much more, and Bob’s Red Mill is dedicated to making these once unfamiliar grains readily available. The introductory sections of this book teach you everything you need to know about the gluten-free grains and flours used in the recipes, as well as a diverse array of other natural ingredients that can help turn those grains into an extraordinary variety of entrées, side dishes and treats.

I highly recommend this book because it makes transitioning to a gluten-free diet very easy.  It is about helping you cook your favorites without gluten and introducing your to new alternatives.

Here are three really nummy recipes:

Ancient Grain Chocolate Chip Cookies, page 290

Chocolate chip cookies are iconic treats, and this ancient grain interpretation has just the right balance of flavor, texture and sweetness.
Makes 30 cookies

Large baking sheets, lined with parchment paper
1 cup millet flour 250 mL
1 cup certified GF large-flake (old-fashioned) 250 mL
rolled oats
1⁄4 cup tapioca starch 60 mL
3 tbsp chia seeds, ground (see tip, at left) 45 mL
1⁄2 tsp GF baking powder 2 mL
1⁄4 tsp baking soda 1 mL
1⁄4 tsp fine sea salt 1 mL
3⁄4 cup fine crystal cane sugar or packed 175 mL
dark brown sugar
1⁄3 cup softened (not melted) virgin coconut oil 75 mL
2 large eggs 2
3 tbsp pure maple syrup 45 mL
11⁄2 tsp GF vanilla extract 7 mL
3⁄4 cup GF semisweet chocolate chips 175 mL

1. In a medium bowl, whisk together millet flour, oats, tapioca starch, chia seeds, baking powder, baking soda and salt.
2. In a large bowl, using an electric mixer on medium speed, beat sugar and coconut oil until light and fluffy. Beat in eggs, maple syrup and vanilla until blended. Using a wooden spoon, stir in flour mixture until just blended. Gently stir in chocolate chips. Cover and refrigerate for at least 1 hour, until firm, or overnight.
3. Preheat oven to 350°F (180°F).
4. Drop dough by tablespoonfuls (15 mL) onto prepared baking sheets, spacing cookies 2 inches (5 cm) apart.
5. Bake, one sheet at a time, for 10 to 12 minutes or until golden brown and just set at the edges. Let cool on pan on a wire rack for 2 minutes, then transfer to the rack to cool completely.

Tips
You can grind the chia seeds with a mortar and pestle or seal them in a small, heavy-duty plastic bag with a zipper top and pound them with a mallet or rolling pin until crushed.
An equal amount of unsalted butter can be used in place of the coconut oil.

Storage Tip
Store the cooled cookies in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Tomatillo, Black Bean and Amaranth Soup, page 108

Puréed tomatillos add sweetness and a citrusy tang, smoky chipotles contribute a bit of heat, and black beans and amaranth lend depth and protein, making this a stick-to-the-ribs bowl of soup, despite the abundance of fresh, bright flavor.
Makes 6 servings

Food processor
2 cans (each 12 oz/340 mL) whole 2
tomatillos, with juice
1 tbsp olive oil 15 mL
4 cloves garlic, minced 4
1 tsp chipotle chile powder 5 mL
3⁄4 cup amaranth 175 mL
2 cans (each 14 to 19 oz/398 to 540 mL) 2
black beans, drained and rinsed
3 cups ready-to-use GF vegetable or 750 mL
chicken broth
1 cup packed fresh cilantro leaves, chopped 250 mL
2 tbsp freshly squeezed lime juice 30 mL
Crumbled queso fresco (optional)
Lime wedges (optional)

1. In food processor, purée tomatillos and their juice. Set aside.
2. In a large pot, heat oil over medium-high heat. Add garlic and chipotle chile powder; cook, stirring, for 1 minute. Stir in tomatillo purée; cook, stirring for 2 minutes.
3. Stir in amaranth, beans and broth; bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 15 to 20 minutes or until amaranth is very tender. Stir in cilantro and lime juice. Serve sprinkled with queso fresco (if using), with lime wedges on the side, if desired.

Tips
The specified amount of chipotle chile powder will create a medium spiciness. Feel free to add less or more to suit your taste.
An equal amount of quinoa, rinsed, can be used in place of the amaranth.

Storage Tip
Store the cooled soup (without the cilantro, queso fresco or lime wedges) in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 6 months. Thaw overnight in the refrigerator or in the microwave using the Defrost function. Warm soup in a medium saucepan over medium-low heat.

Cumin Pork and Millet Bowls with Avocado and Mango, page 246

This comforting bowlful marries the simplicity of quickly stir-fried pork with millet and the big, fresh flavors of Central America.
Makes 4 servings

1 lb pork tenderloin, trimmed and cut 500 g
into thin strips
11⁄2 tsp ground cumin 7 mL
Fine sea salt and freshly ground
black pepper
1 tbsp olive oil 15 mL
1 cup millet 250 mL
2 cups water 500 mL
2 tbsp freshly squeezed lime juice 30 mL
1 firm-ripe Hass avocado, diced 1
11⁄2 cups diced mango 375 mL
1⁄2 cup packed fresh cilantro leaves 125 mL
Suggested Accompaniments
Crumbled queso fresco
Thinly sliced (crosswise) red chile peppers
Chia seeds
Lime wedges

1. Season pork with cumin, salt and pepper. In a large skillet, heat oil over medium-high heat. Add pork and cook, stirring, for 5 to 6 minutes or until just a hint of pink remains inside. Remove pork to a plate.
2. Add millet and water to the skillet; bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Remove from heat, return pork to the pan, cover and let stand for 10 minutes. Fluff with fork, stirring in lime juice. Season to taste with salt and pepper.
3. Divide millet mixture among four bowls and top with avocado, mango and cilantro. Serve with any of the suggested accompaniments, as desired.

Tip
An equal amount of diced pineapple can be used in place of the mango.

Courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 © www.robertrose.ca Reprinted with publisher permission.