At a Glance
Amaranth flakes are toasted or rolled flakes made from the pseudo-cereal amaranth seed. They provide nutty flavor, extra protein, and thickening mucilage useful in breads and porridge-like dough additions.
💡 Amaranth is not a true cereal (it's a pseudocereal) with a different protein and starch composition than wheat; flakes are pre-processed (rolled or puffed) for quicker hydration and nutty flavor [1].
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate measurement of flakes and soakers
Large Mixing Bowl (LIANYU)
Room for soakers and dough mixing
Banneton Proofing Basket (DOYOLLA)
Supports shaped loaves that include heavy inclusions like soaked flakes
Dough Scraper/Bench Knife (OXO)
Helpful for folding sticky doughs with flakes
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Properties
| Form | Rolled flakes (toasted or raw) |
| Color | Cream to light tan |
| Protein content | 13-15% (higher than many grains) |
| Fiber | Moderate |
| Water absorption | High (due to soluble fiber and mucilage) |
| Flavor | Nutty, slightly earthy |
⚠️ Amaranth's proteins lack gluten-forming gliadins/glutenins; flakes add nutrition and viscosity but cannot replace wheat for structure. Use as inclusions or partial flour replacement to boost nutrition and crumb moistness [1][2].
Best Uses
✓ Ideal for:
- • Mix-ins in multigrain and whole-grain breads
- • Soakers (overnight soak combined with hot water or milk)
- • Toppings and crust inclusions
- • Gluten-free formulations when combined with binders
✗ Not ideal for:
- • Primary gluten source in lean sandwich breads → Use strong wheat flour (bread flour) and reserve amaranth for additions
- • High-ratio enriched doughs needing elastic structure → Use vital wheat gluten or reduce amaranth percentage
Mixing recommendations:
Behavior in Dough
Consistency
Soaked flakes increase viscosity and tackiness; dough may feel heavier and wetter but not more extensible.
Development
No contribution to gluten network; overuse reduces rise and oven spring.
Fermentation
Soaked amaranth provides sugars and enzymes that can mildly quicken fermentation; monitor to avoid overproofing [1].
Sourdough required!
Amaranth benefits from sourdough environments because fermentation improves flavor and integrates flake hydration into the crumb; acidification also helps shelf stability [2].
Minimum: Use the same starter percentage you use for the base flour; reduce amaranth inclusion if you need stronger rise.
Hydration
Recommended: Increase total dough hydration by 2–6% when using 5–15% amaranth flakes; for soakers, account for their pre-absorbed water.
Because flakes absorb and hold water, dough will often seem firmer after resting as flakes hydrate fully [1][2].
Alternatives & Substitutes
Direct alternatives:
Similar protein boost and nutty flavor; slightly firmer after baking
Milder flavor, absorbs less water
Stronger earthy flavor; useful in gluten-free blends
International equivalents:
| Country | Flour | Brands |
|---|---|---|
| USA | Amaranth flakes or flour (Bob's Red Mill, Arrowhead Mills) | |
| UK | Amaranth flakes (organic suppliers) | |
| Europe | Amaranth rolled flakes in health-food stores |
Where to Buy
🛒 Supermarket
- Health-food aisles at major supermarkets and Whole Foods
🌿 Organic
- Local organic grocers and co-ops
🌾 Mills Online
💡 Buy whole seeds or flakes in small quantities and store airtight—freshness matters for flavor and shelf life [1].
Storage
Shelf life
6–12 months sealed in cool, dark place; refrigerate or freeze for longer storage
Storage location
Airtight container in fridge for opened packages to prevent rancidity
⚠️ Amaranth has higher oil content than many cereals; cooler storage reduces rancidity and preserves aroma [1][2].
Recipes with this flour
Suggested applications and recipes using amaranth flakes: