Just Baking

Amaranth is a grain that has been cultivated in Central and South America for thousands of years. At one point the Spanish explorer Cortez tried to eradicate it with little success. Amaranth is starting to be cultivated in other areas. It is high in protein and has the amino acid lysine. Lysine is not common in many grains; it plays a role in building muscle protein and helps the body absorb calcium. Perhaps the most important property of amaranth in baking, especially for people who suffer from celiac disease, is amaranth contains no gluten.

With it’s nutty flavor, amaranth is usually paired with other ingredients as a substitute for all-purpose flour. Amaranth flour is used in a wide range of gluten-free mixes and products.

Flour is not the only use for the amaranth, the seed is used in candies and drinks in Mexico. Oil pressed from the seeds has a variety of uses in foods, cosmetics, and other chemical industries and is being studied for its effects on cholesterol.