Continuing our series of 2020 trends in different flours, their qualities and uses. Let us introduce to you Amaranth Flour.
Amaranth flour is a gluten-free, protein-rich flour widely used by the Aztec and Inca civilizations of the pre-Columbian Americas. It was a fundamental part of the Central and South American diets, like corn and beans. Amaranth practically disappeared when the Spanish banned it because of its use in Aztec human sacrifice rituals. Currently there are efforts to bring it back as a staple in Mexico, for its both superior nutritional qualities and its resistance to the pressures of a changing climate.
Technically it is not a grain. It is produced by grinding seeds from the amaranth plant into a fine powder. This flour is milled from seeds of a variety of colors, including white, pink, gold and tan. It yields a buff-colored, grain-like flour. Many times described as nutty, earthy and grassy.
Fun fact: Amaranth’s name comes from the Greek for “immortal” or “everlasting.” Although, do not go running to a specialty store to get this flour. It does not make its consumers immortal. It is named this way because its seed is virtually indestructible.
Amaranth is not considered a true grain. It not only delivers high-quality protein. Its rich in the amino acid lysine that helps your body to properly absorb calcium from the digestive tract. If you are interested in increasing your calcium intake, amaranth flour has twice as much calcium as cow’s milk. Amaranth flour delivers a potent form of Vitamin E through the tocotrieno. Amaranth flour has roughly five times the iron and three times the fiber of wheat flour. Amaranth flour is rich in other micronutrients, including phosphorus, potassium and vitamins A and C. It contains more than your daily value for manganese in a single serving – manganese is important for neurological health and brain function. Naturally rich in antioxidants.
So you are wondering how do you use this? Amaranth flour is used as a thickener in gravies, soups, and stews. Sprouted amaranthis used in salads. The cooking of amaranth improves its digestibility and absorption of nutrients. Amaranth flour lacks gluten proteins present in wheat; hence, it is not suitable for bread making. It is very suitable for making unleavened flatbreads (Mexican tortillas or Indian chapatis).
How to Use
It is great for gluten free baking when combined with other flours and starches. Use amaranth flour as a 25% replacement for wheat flour in recipes and combine it with other gluten free flours to achieve the best texture for your baked goods. Especially works well with almond flour.
It absorbs a lot of liquid and may make your recipe too dense, add extra leavening agents when using amaranth flour as the sole flour in a recipe
Try popping amaranth grains over dry heat to add a nutty flavor and unique texture to your baked goods. It works particularly well in granola
Here are some ideas to try:
https://whatsinthepan.com/amaranth-cookies/
https://www.kingarthurbaking.com/recipes/easy-amaranth-pancakes-recipe