At a Glance
Amaranth flour is a gluten-free, high-protein flour milled from the ancient amaranth seed. It has a strong, nutty flavor and is typically used in small percentages when baking sourdough to add nutrition, aroma, and a distinctive crumb character.
💡 Amaranth is a pseudocereal: its flour does not contain gluten and behaves differently from cereal flours. In sourdough baking it is best used as an addition, not a full replacement for wheat or rye flour,[1] because structure depends on gluten or strong rye pentosans.[2]
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate measurements when working with dense, high-absorption flours
Glass Jar for Starter
Clear, wide-mouth jar for feeding and storing an amaranth-containing starter
Dough Scraper/Bench Knife
Helps manage sticky, hydrated doughs common when blending amaranth
As an Amazon Associate we earn from qualifying purchases. Links are affiliate links.
Properties
| Gluten | None — intrinsic structure lacking |
| Protein content | High for a pseudocereal (13–18%) |
| Flavor | Pronounced nutty, earthy |
| Color | Creamy to pale yellow |
| Absorption | Moderate to high — binds water well but creates dense crumb |
| Usage concentration | Best at 5–20% of total flour in mixed doughs |
⚠️ Because amaranth lacks gluten, it contributes protein and flavor but not structure. When used with wheat or rye sourdoughs, increase hydration slightly and consider longer autolyse or use of dough conditioners to improve crumb and handling.[1][2]
Best Uses
✓ Ideal for:
- • Boosting nutrition and flavor in mixed sourdough loaves
- • Flatbreads, crackers, and quickbreads
- • Adding to seed-rich loaves and whole-grain blends
- • Gluten-free sourdough formulas (with binders)
✗ Not ideal for:
- • Standalone sandwich loaves → Use strong wheat flour as primary flour and keep amaranth as an addition
- • Large volume rises relying on gluten network → Use wheat or rye blends
Mixing recommendations:
Behavior in Dough
Consistency
Adds density and a slightly sticky mouthfeel; doughs become heavier as percentage increases
Development
No gluten development from amaranth — rely on wheat gluten or rye pentosans for structure
Fermentation
Ferments normally when used in blends; amaranth contributes fermentable sugars but can darken crumb
Sourdough required!
Amaranth benefits from sourdough fermentation because lactic acid and enzymatic activity improve flavor and digestibility; in blends it complements the acid-stabilized structure of rye or wheat starters[1][2].
Minimum: Not required strictly, but in mixed loaves use at least 10–20% mature starter to ensure robust fermentation and flavor.
Hydration
Recommended: Increase hydration by ~2–6% when adding 10–20% amaranth; for gluten-free amaranth formulas use gel-formers (psyllium) and target higher hydration (80–95%)
Hydration needs vary by grind — whole-seed meal absorbs more than finely milled flour.[1]
Alternatives & Substitutes
Direct alternatives:
Similar protein and nutty flavor; can replace amaranth 1:1 in small percentages
Strong flavor, more astringent; use at similar percentages
Milder flavor, slightly lower protein; good if amaranth flavor is too strong
International equivalents:
| Country | Flour | Brands |
|---|---|---|
| USA | Amaranth flour (various organic brands) | Bob's Red Mill, Anthony's |
| UK | Amaranth powder/meal | Various health-food suppliers |
| Global | Pseudocereal flours (quinoa, buckwheat) as close substitutes |
Where to Buy
🛒 Supermarket
- Health food aisles in large supermarkets
- Specialty grocers
🌿 Organic
- Whole Foods
- Local co-ops
🌾 Mills Online
💡 Buy smaller quantities or refrigerate after opening — the oils in pseudocereals can oxidize and turn rancid faster than refined wheat flours.[1][2]
Storage
Shelf life
4–8 months sealed in pantry; 6–12 months refrigerated or frozen
Storage location
Cool, dry, airtight container away from light. Use a [clear straight-sided container](https://amzn.to/3LROhV5) or vacuum-seal for long storage.
⚠️ Label with date. For opened packages, refrigeration extends usable life and preserves aroma [1][2].
Recipes with this flour
Recipes and formula ideas that use amaranth flour in small-to-moderate percentages: