What Is Amaranth Flour?
Gardeners grow the amaranth plant for its striking plumes, foliage and seeds. Cooks have used amaranth for centuries. In the past few decades, scientists and researchers have looked closer at its properties. As amaranth's popularity increases, so do facts and opinions about it. Does this Spark an idea?
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History
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Amaranth was an important staple of the Aztecs and other pre-Columbian peoples. After the Spanish arrived, amaranth declined in popularity. Historians do not have a clear understanding of why amaranth fell out of favor, according to Purdue University researchers. In the 21st century, farmers are growing amaranth on a small scale and selling the flour in specialty shops.
Benefits
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Amaranth flour is high in protein. People with allergies to grains may be able to consume amaranth flour because amaranth is a psuedocereal and not a real grain, according to Purdue University researchers. Amaranth flour is gluten-free and is higher in nutrients than other gluten alternatives, as noted in ScienceDaily.
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Uses
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Ground flour is the basis for most amaranth food products in the United States, according to the Thomas Jefferson Agricultural Institute. Manufacturers blend amaranth flour with wheat or other flours to make baked products, including cereal, cookies and bread. The Jefferson Institute notes that mixing amaranth flour has little affect on its functional properties.
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