May
18

Health Benefits of Gluten Free Amaranth Flour

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If you are looking to make gluten free baked goods, or to combine a wonderfully nutrient rich flour with whole wheat flour, then you have to try Amaranth flour. Amaranth is considered to be a super grain like Quinoa flour is and is one of the best complete proteins you can get from plants. 

The National Academy of Sciences reported that Amaranth had a better amino acid balance than cow’s milk or soy milk, and was named as being one of the of the best sources of vegetable proteins there was.

Amaranth is a gluten free flour that is delicious.

A little bit of Amaranth flour goes a long way. You can substitute 25% of the flour with Amaranth flour in a recipe and still achieve an excellent result.

  • Amaranth flour is a very silky flour and gives a nutty, buttery taste to muffins, cookies and pancakes. However, Amaranth flour has a very high protein count and is NOT recommended to use in anything that needs to rise like breads or pizza.

    Health Benefits of Gluten Free Amaranth Flour

    Health Benefits of Gluten Free Amaranth Flour

  • Amaranth flour has more NUTRIENTS like calcium, iron, zinc than any other grain including Quinoa, whole wheat, rye, oat, barley, buckwheat or millet.
  • Amaranth flour has one of the highest levels of fiber of all the grains.
    Amaranth flour  also a higher percentage of the amino acid  “lysine” than any other grain. (Lysine is very uncommon in any plant proteins)
  • When using gluten free Amaranth flour in combination with wheat flour, (highly recommended unless you have problems with gluten)  you can derive the same high level of  protein that you would from fish, chicken or eggs.
  • Amaranth flour has between 15% and 17% protein content by weight which is the highest protein count of any baking flour. (Pastry flour has 9% and all purpose flour has 11% protein to compare)
  • Amaranth flour is gluten free and can be combined with other gluten free flours to achieve very delicious baked goods.
  • Amaranth flour has the second highest level of iron from all the whole grain flours.
  • References: USDA Nutrient Database
      
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