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.

Directions

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.

See Also

Ingredients:

Amaranth Flour. This product has been grown on organically farmed land in Poland. Gluten-free. For more information on our ingredients policy please see here

Nutritional Information

Typical Values	Per 100g
Energy	409kcal
Protein	16.2g
Carbohydrates	51.7g
_of which sugars	2.2g
Fat	7.2g
_of which saturates	1.7g
Sodium	<0.001g
Fibre	13.6g
Squalene	401.9mg
Vitamin B2	1.8g
Phosphorus	648mg
Magnesium	301mg
Iron	6.4mg
Zinc	3.1mg
Calcium	248mg
Potassium	548mg