Amaranth flour is a protein-rich, gluten-free flour made from the amaranth plant. It is expensive but has nutritional benefits and is used in bread, pizza, and cake. Amaranth was a primary grain for the Aztecs and its leaves are also edible. Other gluten-free flours include quinoa, rice, and chickpea.
An otherwise little-used ingredient commonly included in special diets, amaranth flour is a powder made by grinding a grain from the amaranth plant. It’s a common ingredient in gluten-free foods, which are designed for those who have a reaction to wheat gluten. Compared to other types of cereal grains, amaranth is significantly more expensive, but it has dietary and nutritional benefits that have made it a valuable cultivated grain for centuries. This protein-rich flour is used in many foods, including breads, pizzas and cakes.
Amaranth flour has health benefits that are well worth the cost for people who are concerned about their diet. It is gluten-free and has higher levels of protein than most other types of flour. Typically, these grains contain more oil and are higher in nutritious fatty acids than other types of grains. When making bread, amaranth flour is usually mixed with other types of flour, including wheat flour. The grain that produces amaranth flour comes from a broadleaf plant. This form is different from wheat flour grains, which grow on plants classified as herbs.
In addition to amaranth flour, other types of flours used for gluten-free baking are many and include quinoa flour, rice flour and chickpea flour. Potato starch and sorghum flour are also common gluten-free flour options. Amaranth is often thought to be similar in texture to quinoa, but some people don’t like the taste of quinoa flour, which can be described as dirt-like. Amaranth flour is sometimes mixed with equal parts quinoa flour to enhance the flavor of breads containing quinoa flour.
Often considered an ancient grain, amaranth was the primary grain consumed by the Aztecs. The cultural conditions required for growing amaranth are similar to those for growing peas or beans, and less similar conditions required for growing other well-known types of grain crops. Amaranth flour crops are susceptible to numerous pests and diseases, making them more difficult and expensive to produce than other grains. The cost of producing amaranth makes it somewhat of a specialty product, and most amaranth flour producers have to pre-order amaranth crops from farmers to ensure grain availability.
Not only valuable as a source of grain, amaranth leaves are also used as a food source. They taste very similar to a potent form of spinach and are used in many of the same applications. Amaranth leaves can be used as a vegetable salad, sautéed or stewed.
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