Amaranth Flour

Amaranth, like buckwheat, is classified as a pseudocereal. It is a collection of over 60 grains that were previously regardedas a staple diet in the Inca, Maya, and Aztec civilizations. Amaranth has an earthy, nutty taste that blends well with other foods. It may replace 25% of wheat flour in baking but should be blended with other flour. This flour is best used for creating tortillas, pie crusts, and bread.

It has a lot of fiber, protein, and minerals including manganese, magnesium, phosphorus, iron, and selenium. These nutrients promote brain health, bone health, and DNA synthesis. If you are gluten intolerant, check labels carefully. Amaranth grown in the same facilities as wheat may include gluten residues.