Amaranth flour is produced by grinding seeds from the amaranth plant into a fine powder. Although technically not a grain, amaranth yields a buff-colored, grain-like flour that is variously described as nutty, earthy and grassy. Amaranth flour’s protein gets high marks for quality because of its rich content of the amino acids lysine and methionine.
Why use it?
Amaranth flour is gluten-free, which makes it great for gluten-free baking. Unlike many other flours, it's also a good source of protein.