Wheat flour can be replaced with Amaranth in recipes. This is beneficial for those who are allergic to wheat.
Amaranth flour can be your flour of choice.
It should be noted that this flour contains no gluten. Thus, it may not be a good option for making bread. Mixed with 75% wheat flour, it can be made into a nice loaf of bread.
The flour is made from the Amaranth plant. The plant originated in the Americas. They can also be grown in many places around the world. Some places include Mexico, Eastern Africa, India, and China.
Amaranth flour can be used in a number of recipes. Some of which are:
- Varied baked goods.
As mentioned earlier, it can also be used with bread. However, wheat flour should be mixed.
There are many benefits of Amaranth flour.
For one, it contains a lot of protein. It even contains more protein than other gluten-free grain.
It is also a great source of lysine. It is an important amino acid. Many grains have really low lysine content. But this is not the case with Amaranth.
It also has high calcium content. It comes only second to Teff in terms of calcium.
Aside from it being high in protein, it is also a great source of magnesium. This nutrient provides many benefits. It can help strengthen bones. It can also aid in treating back pains. The nutrient is also vital for pregnant women.
Adding Amaranth flour to the mix when baking bread at to its nutritional value. It also improves taste and texture. It can also be used to thicken soups, stews, & white sauces.
The reason why this product is not used solely to create gluten-free recipes of baked goods is due to it absorbs water easily. Using it without mixing it with other flours will make the food to dense.