Amaranth Flour is a gluten free food that has a strong, nutty, sweet and spicy flavor. Amaranth is used most oftenly in waffles, pancakes, cookies, muffins and breads. Amaranth has been used as a grain flour for over 8000 years now and continues to be a favorite in many kitchens. Amaranth flour was a staple food for the Aztecs and used throughout Aztec culture in many ceremonies of the people.
The following qualities make Amaranth flour a great grain:
- High Quality Protein
- High in the amino acid Lysine (not in most grains)
- Gluten Free food important for people with gluten allergies
Substitutions: You can use 1 part Amaranth flour for 3 parts grain or wheat flour.
Tips: You always want to store your flours in a cool, dark place. I like to store them in the refrigerator or freezer. If you do store them in the refrigerator or freezer be sure to bring them to room temperature before cooking, to ensure the best baking results.
|Nutritional value per (3.5 oz)|
|Thiamine (B)||0.1 mg (8%)|
|Riboflavin (B2)||0.2 mg (13%)|
|Niacin ( B3)||0.9 mg (6%)|
|Pantothenic acid (B5)||1.5 mg (30%)|
|Vitamin B6||0.6 mg (46%)|
|Folate ( B9)||82 μg (21%)|
|Calcium||159 mg (16%)|
|Iron||7.6 mg (61%)|
|Magnesium||248 mg (67%)|
|Manganese||3.4 mg (170%)|
|Phosphorus||557 mg (80%)|
|Potassium||508 mg (11%)|
|Zinc||2.9 mg (29%)|