Amaranth Flour
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Amaranth is an ancient grain, and the word amaranth means "everlasting" in Greek. Amaranth contains more protein than any other gluten-free grain, along with many additional key nutrients. This grain is too heavy to be used by itself in recipes and works great supported by other gluten-free flours.
Uses: Pancakes, biscuits, flat breads, and pastas |
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Key Nutrients: Protein, manganese, magnesium, phosphorus, potassium, calcium, iron, and zinc.
Click HERE for an additional breakdown of nutritional facts.
How To Make Your Own: Take amaranth grain, place in high output blender, food processor, or coffee grinder and grind until fine.
Click HERE for an additional breakdown of nutritional facts.
How To Make Your Own: Take amaranth grain, place in high output blender, food processor, or coffee grinder and grind until fine.
Additional Information: 11 Benefits of Amaranth Grain
Trusted Brands To Buy:
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We do our best to make sure products are gluten-free, but companies change manufacturers and we can not guarantee their product. Please contact the company directly regarding their gluten-free guarantee.
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Please note affiliate disclosure HERE.
Here is a great recipe that incorporates amaranth.
Tabbouleh-Style Amaranth Salad
Retrieved from: https://www.yummly.com/recipe/Tabbouleh-Style-Amaranth-Salad-1076738
Ingredients:
Note: It's important that the amaranth is placed in a fine mesh sieve. The grain is so tiny that it will slip through a traditional strainer. If one is not available, place the cooked amaranth on a large baking sheet, and spread it in a thin layer so it will cool without clumping together.
Retrieved from: https://www.yummly.com/recipe/Tabbouleh-Style-Amaranth-Salad-1076738
Ingredients:
- 1 ½ cups cold water
- ½ cup uncooked whole-grain amaranth
- 2 cups unpeeled cucmber
- ½ cup thinly sliced celery
- ½ cup finely chopped red onion
- ¼ cup fresh mint
- ¼ cup fresh parsley
- ¼ cup pine nuts, toasted
- 2 Tbsp avocado oil (or preferred oil)
- 1 tsp grated lemon rind (lemon zest)
- 2 Tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp crushed red pepper
- ½ cup garbanzo beans (chickpeas)
- 1 cup (4 ounces feta cheese, crumbled
- Lemon wedges (optional)
- Bring 1 1/2 cups cold water and amaranth to a boil in a medium saucepan; reduce heat, cover, and simmer 20 minutes or until water is almost absorbed (it will have the appearance of mush).
- While amaranth cooks, combine cucumber and the next 11 ingredients in a large bowl.
- Place amaranth in a sieve, and rinse under cold running water until room temperature; drain well, pressing with the back of a spoon. Add to cucumber mixture; toss to blend. Add cheese; toss gently. Garnish with lemon wedges, if desired.
Note: It's important that the amaranth is placed in a fine mesh sieve. The grain is so tiny that it will slip through a traditional strainer. If one is not available, place the cooked amaranth on a large baking sheet, and spread it in a thin layer so it will cool without clumping together.
Feel free to print it off by clicking the PDF file below and add it to your recipes!
| Tabbouleh-Style Amaranth Salad |
How to Make Your Own Amaranth Flour
This video shows a different grain then amaranth, but amaranth is done the same way.
How to Cook Amaranth
How to Pop Amaranth