It's also gluten-free and has a great earthy nutty flavor. (It tastes sort of like a cross between teff and quinoa.) It's delicious used as a flour in bread. I made a version of this recipe a few months ago and it was really tasty:
http://zocalogourmet.blogspot.com/2009/06/kaniwa-bread.html
The flour is so fine that it has the melt-in-your-mouth quality that teff has.
"Kaniwa is a small, grain-like food from the Andes Mountains in Peru. It is a new product to the United States but is expected to appeal to consumers of nutrient-rich foods like quinoa, teff, and amaranth. Like quinoa, teff, and amaranth, kaniwa is technically a seed that we cook and enjoy like a grain. An advantage of kaniwa over its more popular cousin quinoa is that it does not have saponins, a component that requires rinsing the quinoa well before it is cooked. Kaniwa is much smaller than quinoa, however, and may be better used adding to recipes rather than eating like a porridge."
More details at http://www.kaniwa.org/
4 Comments
http://zocalogourmet.blogspot.com/2009/06/kaniwa-bread.html
The flour is so fine that it has the melt-in-your-mouth quality that teff has.
More details at http://www.kaniwa.org/