by Sandra
There are many gluten-free grains to choose from, believe it or not, and the amount of liquid needed, as well as the length of time it takes to cook, will vary depending on the grain. If only there was a cooking chart to help you out. Wait! There is! Just scroll down to view our Grains Cooking Chart. Know, however, that cooking times can vary slightly, depending upon your stove and altitude. Just take note if your cooking time a little less or more than what the chart suggests, so to make the necessary adjustments every time. And from then on, you can cook your choice of gluten-free grains with confidence!
| Grain | Grain Amount | Liquid Amount | Cooking Time | Approximate Yield |
| Amaranth | 1 Cup | 2 1/2 Cups | 25 Minutes |
2 1/2 Cups |
| Brown Rice | 1 Cup | 2 Cups | 45 Minutes |
3 Cups |
| Red Rice | 1 Cup | 2 1/2 Cups | 30 Minutes |
3 Cups |
| Buckwheat | 1 Cup | 2 Cups | 45 Minutes |
3 1/2 Cups |
| Millet | 1 Cup | 2 1/2 Cups | 20 Minutes |
3 Cups |
| Polenta | 1 Cup | 3 Cups | 10 Minutes |
3 Cups |
| Quick Oats | 1 Cup | 2 Cups | 5 Minutes |
2 Cups |
| Quinoa | 1 Cup | 2 Cups | 15 Minutes |
2 1/2 Cups |
| Rolled Oats | 1 Cup | 3 Cups | 10 Minutes |
3 Cups |
| Steel Cut Oats | 1 Cup | 3 Cups | 30 Minutes |
3 Cups |
| Sorghum | 1 Cup | 3 Cups | 50 Minutes |
2 1/2 Cups |
| Sushi Rice | 1 Cup | 1 1/2 Cups | 20 Minutes |
3 1/2 Cups |
| Teff | 1 Cup | 3 Cups | 20 Minutes |
1 1/2 Cups |
| Quinoa | 1 Cup | 2 Cups | 20 Minutes |
2 1/2 Cups |
| Wild Rice | 1 Cup | 3 Cups | 60 Minutes |
4 Cups |
Grains Cooking Chart: Copyright © 2015 Now That’s Vegan!
Cross Contamination
Also know that it’s possible for gluten-free grains and other gluten-free products to contain gluten due to cross contamination, where by gluten-free foods are unintentionally mixed with foods containing gluten. To be sure it’s truly gluten-free, look for a certified gluten-free seal of approval on packages, or contact the manufacture and ask if the grain product is gluten-free and produced in a gluten-free facility. For more information on gluten-free foods, read my Giving Up Gluten article.
Cooking Directions
- In a 3-quart saucepan, rinse 1 cup of any gluten-free grain listed in the above chart. Drain thoroughly. Add the suggested amount of water* and bring to a boil.
- Add a pinch of finely ground Himalayan salt or smoked sea salt (optional). Cover with a tight fitting lid, then reduce the heat to low and simmer for the recommended time. Do not lift the lid. Remove from heat and let sit 8 to 10 minutes.
- Fluff with a fork and serve as a side dish, or mix in cooked vegetables. For example, you might try Quinoa with Mini Sweet Peppers.
Storage
You can store grains in tightly sealed containers, in a cool, dry place for up to 2 weeks, in the refrigerator for up to 3 months, and in the freezer for nearly 6 months. Cooked grains should only be stored in the refrigerator for up to 3 days.
*Water is recommended if cooking rice to then make Rice Milk. With other recipes, you can use water or add flavor by replacing the water with vegetable broth. Our recipe for Scottish Stuffing, for example, uses oats cooked in vegetable broth.
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