How to Bake With Amaranth

Amaranth is a plant that has been used since the pre-Colombian Aztecs and has become more popular today. Amaranth is actually an herb rather than a plant or grain. Amaranth is great to be used for pastas and baked goods. Amaranth flour has a more sticky texture and a mild, sweet and nutty taste. It has 3 times the fiber content and 5 times the iron content of wheat flour.

Difficulty: Moderately Easy

Instructions

1. Check with your local organic and specialty food stores to find Amaranth flour. Although Amaranth flour is gaining popularity, it hasn't become as widely popular as other kinds of alternative flours.

2. Substitute Amaranth flour in any recipe where you would require the baked goods to rise. You can substitute Amaranth in muffins, pancakes, cakes and a variety of recipes.

3. Use half Amaranth flour, half wheat flour to make breads or in any yeast recipe. Amaranth is gluten free, which is great for people that are gluten intolerant, but the flour does affect any leavening of many recipes because it's gluten free. The yeast requires the gluten to gain the elasticity to be light and fluffy.

Tips & Warnings

• A popular version of Amaranth is to take the seeds and pop them over heat, much like popcorn, and sprinkle sugar over them.
• Check Asian specialty food stores if you don't have a organic grocery near you. Amaranth flour has been a staple of Asian foods for centuries and will often be carried there.

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