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Do you need to soak amaranth before cooking it?

I picked up some amaranth yesterday. I've found some recipes that say you should soak it before cooking, but is that step really necessary?

Mrs. Larkin is a trusted source on Baking.

asked about 4 years ago
4 answers 5100 views
added about 4 years ago

Not necessary unless it's really old. It tends to dry out when it's not stored the right way. That's been my experience with it anyway! Also, don't try to pop it unless you're in the mood for vacuuming burnt grains..

Kristy Mucci

Kristy is an expert at making things pretty and a former Associate Editor of Food52.

added about 4 years ago

Soaking grains is recommended for health reasons. Soaking breaks up the phytic acid on the outer layer of the grain. Less phytic acid means easier digestion and more nutrients absorbed.

added about 4 years ago

Neither Lorna Sass nor Heidi Swanson of 101 Cookbooks seems to soak first.

added about 4 years ago

Just curious - how do the recipes that ask you to soak first have you drain the grains? Cheesecloth? They are so tiny!