Amaranth Flour

  • 1 cup weight = 120 grams
  • Higher in protein than corn or beans, higher in fibre than most other grains, and is a good source of B vitamins, magnesium, zinc, copper, iron, and has 3 times the calcium of milk. It is particularly high in essential amino acids. Amaranth also has significant levels of phytosterols, which have been shown to lower cholesterol levels, and have a positive affect on chronic viral infections, rheumatoid arthritis, allergies, cancer and autoimmune diseases.
  • A cream coloured grain flour that has a distinct grassy nutty taste, creates a nice crust, denser than some other GF flours. Amaranth seeds are also sold puffed into kernels for breakfast cereals.
  • Amaranth had been cultivated for thousands of years by the Mayan and Incan civilizations in Mexico, and in Peru and India as well. It was one of the primary foods of Aztec royalty who regarded the grain as magical, giving them exceptional strength. The Aztecs would also use amaranth in bloody religious rituals, which led the Spanish conquerors to ban its cultivation and use. It almost disappeared but is slowly making a comeback as the public is becoming more aware of its incredible nutritional benefits.
  • Amaranth flour adds structure to gluten-free baked goods and helps them brown more quickly. It has a high moisture content and works well in recipes that do not contain large amounts of liquids.

Store in: refrigerator in an airtight container.
How to use: because of its distinct taste, use it sparingly, about 10 to 20 percent of a flour blend or no more than ½ cup per recipe. Works well in recipes that contain brown sugar or maple syrup.
Watch out for: if too much is used, baked goods may have a bitter aftertaste and may brown too quickly.
Substitution: try soy flour, teff, buckwheat, or quinoa flour.