Amaranth flour combines easily with other ingredients
and can be used as an alternative to other types of
flour. It is mostly used in gluten-free foods, giving them
a rich and pleasant nutty flavor.
Despite being novel foods, amaranth flour and its products
are very valuable due to the unique features of their chemical
composition. The prominent of those is the absence of the
prolamin protein fraction (gluten), making it possible to use those
foods in gluten-free diets.
Benefits of amaranth flour:
higher content of protein with better
more lipids (fats) in the form of polyunsaturated fatty acids,
squalene, tocopherol, and other highly biologically active
less absorbable carbohydrates (including starch),
but more fibers;
significantly higher calcium, iron, phosphorus,
potassium, magnesium, and other nutrients content.