Amaranth Flour for Gluten-free Cooking
The seeds from the amaranth plant are ground down to make this coarsely textured flour. The flour can be used in a similar way to polenta and is also good to add other gluten-free flours. Ideal for adding to pastry, cakes, cookies as well as savoury dishes such as soups and veggie burgers.
- Naturally gluten-free
- Easily digested
- Good starch content for baking.
- Can be used to bind things together (e.g. veggie burgers).
- Recipe suggestion on back of packet.
Amaranth flour is ideal for making flatbreads, pancakes, sauces, batters and fritters. The back of the packet features an interesting onion fritter recipe that uses amaranth flour as the basis for the batter. Due to the starch content of this flour, it does require cooking or baking before consumption.
Amaranth does not contain gluten, so you may need to experiment by mixing it with sticky flours (such as tapioca flour) if you wish to make things that rise, such as leavened bread (loaves) or cakes. However, amaranth flour is starchy, so can help things to stick together.
Amaranth Flour. This product has been grown on organically farmed land in Poland. Gluten-free.
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|Typical Values||Per 100g|
|_of which sugars||2.2g|
|_of which saturates||1.7g|