Pre-Colombian Aztecs once thrived on Amaranth until it was outlawed by Spanish conquerors in the 16th century. Eventually, it fell into complete obscurity. Fortunately, it has recently been rediscovered. Bob's Red Mill Whole Grain Amaranth Flour has a mild but distinct, sweet, nutty and malt-like flavor. It is a great way to enhance the flavor of baked goods and it is very easy to use. Simply substitute 1/4 of your recipe's conventional flour with Bob's Red Mill Whole Grain Amaranth Flour.
Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory. We use an ELISA Gluten Assay test to determine if a product is gluten free.
Our Amaranth Flour can be used in most of your bread and muffin recipes. Amaranth gives a pleasant nutty, grainy flavor that is sure to surprise your taste buds. Experiment and enjoy!
Our product line is diverse and extensive.
Keeps best refrigerated or frozen.
Amaranth Carrot Cookies
This recipe is a healthy cookie that tastes like a carrot cake. We chose to use agave syrup rather than honey because it's not so sweet. If you use honey you may want to use less than the suggested amount.
Yields: 1 dozen medium size cookies.
6 Tbsp. Vegetable Oil
1/2 cup Agave Syrup
6 Tbsp. Water
2 cups Amaranth Flour
2/3 cup Arrowroot Starch
1 tsp Baking Soda
1/2 tsp Sea Salt
1 tsp. Cinnamon
2 tsp. Vanilla
2/3 cup grated Carrot
2/3 cup Raisins
Preheat oven to 350°F. Lightly grease a cookie sheet, set aside. Combine all of the wet ingredients and set aside. In a separate bowl sift flours. Combine dry ingredients and sift again. Add wet ingredients to dry ingredients and mix well. Add raisins and grated carrots. Use a medium size (1.5 oz) spring action scoop to place batter on greased cookie sheet. Using a scoop will ensure your cookies to bake evenly. Bake 12-15 minutes, until cookies are lightly brown. Remove from oven and place on wire rack to cool.
Whole grain organic amaranth.
Manufactured in a facility that also uses tree nuts and soy.