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 amino-acids composition; more lipids (fats) in the form of polyunsaturated fatty acids, squalene, tocopherol, and other highly biologically active components; less absorbable carbohydrates (including starch), but more fibers; significantly higher calcium, iron, phosphorus, potassium, magnesium, and other nutrients content.