Amaranth flour

Amaranth flour is ground from amaranth, a plant whose seeds are tiny; when the whole grain is cooked it resembles brown caviar. The seeds are milled into a fine, cream-colored flour with an earthy, nutty taste.

Amaranth contains no wheat gluten. In baking it is usually combined with other flours or starches instead of used alone, since too much can make a dense crumb. A small portion adds flavor and a soft, moist texture to pancakes, cookies, muffins and quick breads.

It is also found in gluten-free flour blends. The strong flavor pairs well with chocolate, cinnamon, honey and ripe fruit.

Like other whole-grain flours, it keeps best in a sealed container in a cool, dry place, and it is usually measured by weight for gluten-free recipes, which gives more reliable results than scooping.