Amaranth is a high protein seed,
rich in amino acids and higher in protein than other grains. This
grain and the flour from it are considered gluten free and a good
alternative in a Celiac diet.
Amaranth is a very old grain as it has been cultivated
for over 8000 years and was a staple food of the Aztecs. Most of the
Amaranth production in Mexico is used for a candy called alegrķa which is
popped grains mixed with honey.
Amaranth flour is usually paired with other ingredients
as a substitute for all-purpose flours and is used in a wide range of
gluten free mixes and products imparting a rich nutty flavor.
Amaranth Flat Bread
1/4 c. almond meal*
1 c amaranth flour*
1/2 c. arrowroot powder*
1 t baking soda*
1/4 t. sea salt*
1 t. cinnamon*
2 T maple syrup*
1 1/4 c. water
2 T lemon juice
2 T. canola oil
Combine dry ingredients. Combine liquid ingredients.
Stir liquid into dry ingredients until just blended. Cook on
ungreased non stick griddle like pancakes. When bubbly and brown,
turn and brown other side.
* Ingredients available at