Baking with ancient grains: Amaranth Flour
baking with ancient grains:

Amaranth Flour

Amaranth flour is versatile, full of whole-grain nutrition, and enhances the flavor of many recipes. Naturally gluten-free, it contains all nine essential amino acids and lysine, a protein missing in most grains. Amaranth is a good source of iron, magnesium, and phosphorus.

  • Flavor: Earthy and peppery.
  • Texture effect: Tender in small amounts; dense in larger quantities.
  • Works best in: Pancakes and quick breads.
  • Gluten free: Yes.

Try amaranth flour in your kitchen.

How to incorporate amaranth flour into your baking

As with many ancient grains, amaranth flour is versatile enough to substitute into many standard recipes. To find the best combinations, our test kitchen bakers took five of our most popular recipes and replaced a portion of the all-purpose flour with amaranth flour. The results were delicious. Some recipes came alive with a half-and-half substitution: 50% amaranth, 50% all-purpose. Others worked best with amaranth at 25%. Here are our full findings for pancakes, scones, cinnamon bread, banana bread, and muffins. Learn more about the testing process on our blog

Amaranth in Pancakes

We really like the flavor of 50% amaranth and 50% all-purpose flour. The pancakes are fluffy and more tender than those made with all-purpose flour alone. If you're feeling adventurous, substitute up to 100% amaranth, though that amount yields a real punch of flavor.

We also liked: Spelt

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Amaranth in Scones

Substituting 25% yields a tender, crumbly texture in scones. The mild amaranth flavor adds some complexity without overwhelming other flavors. Substituting amaranth 100% yields a denser scone with a much grittier bite and a nutty, almost peanut butter-like flavor.

We also liked: Kamut

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Amaranth in Cinnamon Bread

Cinnamon bread demonstrates that amaranth inhibits breads' rise. A yeast loaf baked with 25% amaranth flour is acceptable, but loaves using 50% amaranth flour or more are incredibly dense and barely rise. If you're determined to make a yeast loaf that's more than half amaranth flour, add a little extra water and prepare for a heavy loaf.

We also liked: Kamut or Spelt

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Amaranth in Banana Bread

Banana bread baked with 50% amaranth flour keeps much of its rise, and offers an extra hint of flavor. Using 100% amaranth flour yields a very gummy, dense loaf.

We also liked: Barley

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Amaranth in Muffins

Substituting 25% amaranth flour creates muffins with nice, light texture and mild taste. Want more amaranth flavor? Substitute the full 100% for a real kick, but the muffins' texture will be quite dense and gummy.

We also liked: Spelt

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Choose your grain —