Amaranth has been enjoyed for centuries in Latin American cultures, and was an essential part of the ancient Aztec and Mayan diets. It was even considered a ‘miracle grain’ because of its delicious flavor and exceptional nutritional content, which surpasses those of wheat, corn and rice.
Amaranth is considered an ancient grain. Over thousands of years, it has undergone minimal changes through selective breeding, and so is still essentially the same grain that was consumed by our ancestors.
Farinart selects amaranth only from the most qualified sources, harvested with care to guarantee exceptional purity and optimal nutritional benefits. We source principally from India.
This product is offered in whole grain, cracked and milled (flour) forms. Our amaranth is available as conventional or organic.
Amaranth flour is a very popular choice for making breads, muffins, crackers and even pancakes. It can be used to replace up to 25% of the wheat flour in a recipe. Because of its high absorption capacity, it should be mixed with water and baking powder when the amount exceeds 10 to 15%.
Amaranth flour is often used in speciality multigrain blends, as it is gluten-free and has a subtle earthy, nutty flavor. Roasting amaranth releases a more pronounced hazelnut taste. And when combined with other gluten-free flours, particularly almond flour, amaranth gives baked goods and breads a softer, more enjoyable texture.
Amaranth is a pseudocereal rich in complex carbohydrates, including starch. It also contains significant amounts of protein, fiber, omega-3 fatty acids and is a good source of calcium, iron, magnesium and selenium.
