At a Glance
Amaranth whole grain flour is a gluten-free pseudo-cereal flour with a distinctive nutty, earthy flavor and high protein. It is best used in low-percentage inclusions or in gluten-free blends to boost nutrition and flavor.
💡 Amaranth is a small-seed pseudocereal: whole-grain amaranth flour includes the bran, germ and endosperm of the seed, giving high mineral and fat content compared with many cereal flours. Its proteins are not gluten-forming, so it cannot replace wheat 1:1 in leavened doughs [1].
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate measurement when using small-percentage inclusions
Glass Jar for Starter
Airtight glass jar preserves freshness for small flours and starters
Large Mixing Bowl (LIANYU)
Roomy bowl helps when mixing sticky batters and blends
Dough Scraper/Bench Knife (OXO)
Helpful for handling sticky dough and transferring batters
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Properties
| Botanical family | Pseudocereal (Amaranthaceae) |
| Color | Pale beige to light brown |
| Flavor | Pronounced nutty, slightly grassy |
| Protein | 13-17% (non-gluten) |
| Fat | 5-8% (higher than common cereal flours) |
| Starch/behavior | High starch, fine particle size; binds water but lacks elasticity |
⚠️ Amaranth’s proteins and high fat content contribute to a dense crumb and quick rancidity if not stored correctly. When used with sourdough or yeast, it improves nutrition and flavor but requires a gluten matrix provided by wheat, rye or a binder in gluten-free systems [1][2].
Best Uses
✓ Ideal for:
- • Gluten-free blends and baked goods (with binders)
- • Enriching whole-grain and mixed flours (5–20%)
- • Flatbreads, pancakes, and crackers
- • Adding nutritional boost to sourdough blends
✗ Not ideal for:
- • Primary flour in traditional yeasted wheat breads → Use as a supplement (≤20%) or use a gluten-containing flour
- • High-rise artisan loaves on its own → Blend with strong wheat or use in gluten-free formulas with xanthan/psyllium
Mixing recommendations:
Behavior in Dough
Consistency
Feels sticky and slightly pasty; absorbs water but does not develop elasticity
Development
No gluten network: no windowpane, stretching tests are not meaningful
Fermentation
Ferments normally if mixed with gluten flour; pure amaranth batters rely on chemical leavening or eggs
Sourdough required!
Sourdough can add acidity and flavor complexity, but it cannot create gluten. Use sourdough starter to improve shelf life and flavor when amaranth is part of a mixed flour formula [1][2].
Minimum: When used in sourdough loaves, keep amaranth ≤20% of total flour for predictable rise
Hydration
Recommended: Increase hydration by ~5–10% when adding amaranth compared to an all-wheat formula
Because of fine particles and high starch, dough/ batter may thicken quickly; rest (autolyse) helps full hydration
Alternatives & Substitutes
Direct alternatives:
Similar protein-rich pseudo-cereal, slightly bitter; use similar percentages
Earthy flavor, darker color; works well in pancakes and galettes
Mild, sweeter; good for gluten-free blends with lighter flavor
International equivalents:
| Country | Flour | Brands |
|---|---|---|
| USA | Amaranth flour (whole) | Bob's Red Mill, Anthony's Goods |
| UK | Amaranth flour (whole) | Doves Farm (specialty) or online mills |
| DE | Amaranthmehl Vollkorn | Organic specialty suppliers |
Where to Buy
🛒 Supermarket
- Specialty health food sections
- Larger organic grocers
🌿 Organic
- Local health food co-ops
- Organic wholefood shops
💡 Buy in small quantities or from reputable mills for freshness; freshly milled or refrigerated packages retain aroma longer [1][2].
Storage
Shelf life
3–6 months in pantry (sealed); 6–12 months refrigerated or frozen
Storage location
Cool, dark, airtight—preferably refrigerated or frozen because of higher fat content
⚠️ Use a [glass jar for starter](https://amzn.to/4pWAN8D) or airtight container to reduce oxidation; measure portions on a [Digital Kitchen Scale](https://amzn.to/4pUMVHi) for repeatable recipes.
Recipes with this flour
Recipes on this site using amaranth whole grain (as inclusion or blend):