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Amaranth flour is gluten-free gotten from the seeds of the amaranth plant. Many individuals who cannot have gluten, cook with this type of flour for its health benefits which are numerous.
Amaranth flour, like the seeds it is made from, is rich in protein. The protein content in amaranth flour is approximately:
12–14 grams of protein per 100 grams.
This makes amaranth flour an excellent choice for high-protein and gluten-free baking. It also retains all nine essential amino acids, making it a complete protein source.
Store in an airtight container in a cool, dry, dark place.
Usage: Amaranth has an earthy and peppery taste that enhances the flavor of many recipes. Apart from usual flour recipes, as with many ancient grains, amaranth flour is versatile enough to substitute into many standard recipes such as pancakes, breads, muffins and other bakery products.
Did you know: Amaranth should always be cooked before eating
