Amaranth Flour

Amaranth seeds that have been ground into flour. It is of particular interest to those who need gluten-free cooking (as it is gluten free), and to those wild-eyed health foodies who view wheat as intrinsically evil. You can swap in amaranth flour for 10 or up to 20% of regular flour in breads; you can go much higher in baking that doesn't rely on qluten, such as muffins and quick breads.

Amaranth flour has a high moisture content, which can help you produce moist results, but which if used on its own will produce baked goods that are considered perhaps too dense. It is usually mixed with other, starchier flours to get a moist product that is still fluffy. When cooking with amaranth, the outside of your baking may look done before the inside actually is, so be prepared to allow baking times a little longer than normal.
Refrigerate and use within six months.

Also called:

Amaranth

Amaranth Flour, Black Millet Flour, Flax Flour, Malted Barley Flour, Millet Flour, Quinoa Flour, Spelt Flour

French Flours, German Flours, Italian Flours, Nut Flours, Potato Flour, Rice Flour, Rye Flour, Sorghum Flour, Wheat Flour