Grain & MillingBeginner
Amaranth
/ˈæm.ə.rænθ/
Tiny gluten-free seed used like a grain.
A tiny seed from a broadleaf plant, not a grass, so it's a pseudocereal. It was an important crop in Mesoamerica and the Andes long before European contact. Amaranth is gluten-free, with an earthy, slightly grassy flavor. Bakers use the flour in small amounts or in gluten-free blends, and the whole seeds can be popped or cooked and added to bread.
By Henry Hunter · Updated
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