Amaranth Flour

Store in an airtight container in a cool, dark place. For longer storage, refrigeration or freezing is recommended to prevent rancidity due to its fat content.

Amaranth flour can be used in baking, thickening sauces, or as a porridge.

Its strong flavor can be overpowering. Blend it with milder flours like rice or oat flour for a more balanced taste in baked goods.

It absorbs liquid readily; you may need to adjust the amount of liquid in recipes.

Due to its lack of gluten, it's best not to use 100% amaranth flour in yeast-leavened breads unless combined with other flours or binders.

Honey

Maple syrup

Nuts (almonds, walnuts)

Dried fruits (raisins, cranberries)

Spices (cinnamon, cardamom, nutmeg)

Chocolate

Dairy and non-dairy milks

Using amaranth flour alone in recipes that rely on gluten for structure, like traditional bread.

Not accounting for its high liquid absorption, leading to dry or dense baked goods.

Storing it improperly, which can lead to a rancid taste.