It is produced by grinding seeds from the amaranth plant into a fine powder. After graduating with a Bachelor of Arts in psychology and women's studies, she earned a Master of Science in clinical health psychology and a Master of Public Health in maternal-child health. The entire plant is used to make medicine. They also grow in Mexico, Eastern Africa, Central America, India, Nepal and China. “Use the flour to make anything gluten-free, from bread to cakes and biscuits. Considered a pseudocereal unrelated to wheat or other true grains, amaranth not only delivers high-quality protein -- roughly 17 percent by weight -- but also contains plenty of other healthful nutrients. Amaranth Flour cooking information, facts and recipes. Amaranth is drought-tolerant, which is beneficial and helps with grain production. Is Sprouted Sourdough Bread OK for Gluten Sensitivity? Amaranth flour is a gluten-free, protein-rich flour widely used by the Aztec and Inca civilizations of the pre-Columbian Americas. The small, lens shaped seed or grain is light tan in color and provides a very mild tangy, somewhat peppery or nutty flavor, which may be quite noticeable if the flour is not combined with another flour when preparing baked foods. Amaranth flour has been investigated in the formulation of breads, films, and gluten-free products. It has also been associated with a number of … Amaranth’s name comes from the Greek for “immortal” or “everlasting.” Despite its many health benefits, amaranth makes no claim to endow its users with immortality but is so-named because its seed is virtually indestructible. Amaranth plants are ancient plants that originated in the Americas, says the Alternative Field Crops Manual. Flowers vary interspecifically from the presence of 3 or 5 tepals and stamens, whereas a 7-porate pollen grain structure remains consistent across the family. Rats that were then fed an amaranth seed extract displayed less liver damage than those in control groups that received alternative feeds. It’s not a rising flour. Amaranth is a herbaceous plant or shrub that is either annual or perennial across the genus. In-vitro testing showed that amaranth seed extract had adequate levels of total phenols -- naturally occurring plant compounds -- and demonstrated increased antioxidant activity. Grain amaranth species include Amaranthus caudatus, A. cruentus and A. hypochondriacus. According to usaemergencysupply.com, only 150 grams of amaranth provides an adult with 150 percent of the daily recommended protein intake. Don Amerman has spent his entire professional career in the editorial field. Amaranth flour is derived from the seeds of the amaranth plant. The flour is commonly used in cereals, pastas, pancakes, crackers, breads, cookies and other baked goods, and can be combined with other types of flours. If used in bread, the flour needs to be combined with another type of flour in order for the bread to rise; for non-rising breads like biscuits, amaranth flour can be used alone. One of the first known references to amaranth is in descriptions of the diets of the Aztec peoples, who used the plant as part of their human sacrifice ceremonies, and the Incas, who used it as a … A team of Brazilian researchers conducted laboratory and animal studies to assess the antioxidant properties of Amaranthus hypochondriacus, one of the primary species used to produce amaranth flour. In an article in a 2009 issue of “Plant Foods for Human Nutrition,” researchers said their findings confirm that amaranth seed is a good source of phenols that show a protective effect on the blood and livers of rats exposed to ethanol. For many years he was an editor and writer for The Journal of Commerce. Amaranth is often considered to be similar in texture to quinoa, but some people do not like the taste of quinoa flour, which can be described as dirt-like. To keep it fresh in storage, recipetips.com recommends keeping the flour in a tightly sealed container in a refrigerator or freezer; it will be usable for approximately six months if kept under these conditions. One of the first known references to amaranth is in descriptions of the diets of the Aztec peoples, who used the plant as part of their human sacrifice ceremonies, and the Incas, who used it as a … Amaranth flour is a gluten-free, protein-rich flour widely used by the Aztec and Inca civilizations of the pre-Columbian Americas. This processing may increase the glycemic index compared to the unprocessed grain, as flours typically have higher glycemic indexes than intact grains because they are more quickly digested. Amaranth flour may be used to make cookies and other baked goods with a high protein content. The grain is also high in phytosterols, which help prevent disease, says usaemergencysupply.com. Copyright © 2020 Leaf Group Ltd., all rights reserved. Susan O’Brien, author of “Gluten-Free, Sugar-Free Cooking,” recommends using amaranth flour by itself for thickening sauces or breading. Amaranth is known as a superfood for good reasons. Her interests include oncology, women's health and exercise science. So, I like to use all dry ingredients as soon as I can. It’s also rich in other micronutrients, including potassium, phosphorus and, vitamins A and C. Individuals who experience allergic reactions to foods containing gluten can avoid or minimize these unpleasant symptoms by using amaranth flour in combination with other flours that are either gluten-free or extremely low in gluten content. What Are Some Protein Subsitutes for Meat? Species across the genus contain concentric rings of vascular bundles, and fix carbon efficiently with a C4 photosynthetic pathway. The Manual also states that amaranth growth was at its peak during Aztec civilization in Mexico. If you cook with only amaranth flour by itself, your dish will crumble or be dense and heavy. It has grown in popularity because it is gluten-free, and many individuals who cannot have gluten cook with this type of flour for its health benefits. There are three species of amaranth grain plants, says jeffersoninstitute.com: Amaranthus hypochondriacus is the most commonly grown species, Amaranthus cruentus is minimally grown, and Amaranthus caudatus is the third type. This type of flour is typically seen in health food stores, but some regular food stores carry it as well. The flour can be used for making breads and Bob's Red Mill suggests substituting amaranth flour for up to 25% of the all-purpose flour in any recipe. What Kind of a Whole-Grain Side Dish Goes With Salmon? Although technically not a grain, amaranth yields a buff-colored, grain-like flour that is variously described as nutty, earthy and grassy. Jaime Herndon has been writing for health websites since 2009 and has guest-blogged on SheKnows. Gluten is a protein composite found in many foods made from wheat and certain other grains. A type of flour milled from seeds obtained from the amaranth plant. It is produced by … Amaranth flour is very high in protein, fiber and lysine, an essential amino acid. Amaranth flour can be used up to 15% in the production of amaranth–wheat composite bread without affecting physical and sensory qualities (Ayo, 2001). The United States started growing the grain in the 1970s, according to jeffersoninstitute.org, and it is only grown on several thousand acres in the country. Nutritional Benefits of Amaranth . It has grown in popularity because it is gluten-free, and many individuals who cannot have gluten cook … The grain can also be popped in a similar way to popcorn or used as flakes. Amaranth flour’s protein gets high marks for quality because of its rich content of the amino acids lysine and methionine. Lewis says amaranth flour is quite a big seller. Amaranth flour may be used to make cookies and other baked goods with a high protein content. For baked goods, she suggests using amaranth flour to make up 25 percent of the total flour content in recipes, combining it with other gluten-free flours such as quinoa and brown rice flours. In the animal study, the livers of laboratory rats were subjected to ethanol. Potato starch and sorghum flour are also common gluten-free flour options. Health Benefits Between Enriched Flour and Whole Wheat Flour, Kansas State University Cooperative Extension Service: Grain Amaranth. Bushy with thick stalks, amaranth plants reach a maximum height of 3 to 9 feet. Amaranth flour is derived from several types of amaranth plants. Amaranth is a nutritious, gluten-free grain that provides plenty of fiber, protein and micronutrients.