Amaranth flour is a gluten free flour that has been used for centuries as a staple in the Andean region of South America. The kernels themselves are edible and can be ground to make amaranth flour, which has properties similar to other grain flours but also contains high levels of protein, iron and fiber. If you’re looking for an alternative to wheat or corn flours, consider giving amaranth a try!
What is amaranth flour
Amaranth is a versatile gluten free flour that can be used in many different ways. The tiny seeds of this plant are known as amaranth and can be ground to make a flour with properties similar to those of other grain-based flours, but with a higher content of protein, iron and fiber. Amaranth is actually considered a pseudo-grain, because it is not part of the Poaceae family (the true grains like wheat, corn and rice are all in this family), but its nutritional profile is often compared to that of other grain flours.
What does amaranth flour look like?
Amaranth flour has a slightly sweet taste with earthy undertones. The flour has a very fine texture, which makes it convenient to use in gluten free baking recipes.
Why should I use amaranth flour ?
Amaranth is considered a superfood.
It’s very high in protein, up to 17% which is higher than other grains. High in minerals such as iron, magnesium and calcium at over 100% of your daily value per cup cooked.
Amaranth contains lysine which helps you absorb calcium better. The lysine can also help you produce antibodies and fight off disease.
Amaranth has no gluten, so it’s good for people who are allergic to glutinous products such as wheat and barley.
Finally, it tastes good: sweet and earthy yet slightly nutty. People enjoy its warm and crunchy texture that creates a perfect contrast to other superfoods like quinoa.
Amaranth is a very versatile ingredient that can be used in many recipes to replace the common modern ingredients of wheat and other grains.
You can use amaranth flour or whole amaranth grain as an ingredient for cookies, muffins, snacks and breakfast cereals among others.
How to cook with amaranth flour
You can use amaranth flour on recipes where you want to add a little bit of extra texture.
Usually I prefer to use it in combination with other flours to mitigate the earthy flavor and crunchy texture.
It’s delicious on muffins and savory breads and flatbreads and it’s also incredibly good on crackers.
I usually user around 25% amaranth flour and then the rest of the flour the recipe calls for.
Where to buy amaranth flour?
Amaranth is native to Central America. It is now grown all over the world with an especially large production in India. It is a seed closely related to spinach and beets, which makes it similar in nutritional properties as well as flavor. You can find amaranth flour at natural food stores, specialty markets, or online.
The short of amaranth flour
I hope you’ve enjoyed this article about amaranth flour. If you’re new to cooking with it, don’t be intimidated by the prospect of using a new ingredient! Amaranth is an underutilized grain that can offer your dishes more nutrition and variety.
I’ll continue adding more as time goes on so if there are any other types of foods (or recipes) you’d like me to cover in future posts please let me know in the comments below!
Want to learn more about low carb and gluten free flour options?
- Is xanthan gum keto? Everything you need to know
- Chickpea flour: substitutes you’ll love!
- Learn everything about what is carbalose flour and why it’s the next it thing in low carb baking
- Is tapioca flour keto? Everything you need to know!
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