Amaranth has been enjoyed for centuries in Latin American countries. It was an essential food in the Aztec and Mayan cultures, and was considered a miraculous grain in honor of its delicious flavor and nutritional content, which surpassed that of wheat, corn and rice.
Amaranth is considered an ancient grain: it has undergone only minimal alterations due to varietal selection over the millennia, and is therefore largely the same as that consumed by our distant ancestors.
The amaranth seeds selected by Farinart come from qualified sources, carefully cultivated to guarantee exceptional purity and optimal nutritional benefits.
This product is offered as whole seeds or ground into flour. Our amaranth is available as conventional or organic and is GMO-free.
Amaranth flour is highly appreciated for the preparation of bakery products (bread, muffins, crackers and pancakes).
It can be used as a substitute for wheat flour up to 25%. However, due to its high absorbency, at a concentration of more than 10-15%, it is recommended to add more water and baking powder to formulations.
Amaranth flour is generally incorporated into specialty multigrain mixes. With its delicate nutty, earthy flavor, amaranth flour also works well in value-added baked goods. Combined with other gluten-free flours, particularly almond flour, amaranth flour produces baked goods with a better texture (softer crumb). It is used in tortillas, cakes and cookies, pancakes and crackers.
Roasted amaranth will have a more pronounced nutty flavour and give a unique texture to your baked goods.
Amaranth is a pseudo-cereal rich in complex carbohydrates, including starch. It contains significant amounts of protein and fiber, and is a source of calcium, iron, magnesium and selenium. Amaranth contains the amino acid lysine, often absent in cereals.
Although amaranth is gluten-free, it is rich in FODMAPs (Fermentable by colonic bacteria Oligosaccharides, Disaccharides, Monosaccharides and Polyols).
