Amaranth flour is a gluten-free flour ground from the tiny seeds of the amaranth plant, a pseudocereal cultivated in the Americas for thousands of years.
It has a nutty, earthy flavor and a fine, slightly powdery texture; its protein and binding properties make it useful as a partial substitute for wheat flour in gluten-free breads, muffins, and cookies. Beyond baking, it's used to thicken soups and stews, cooked as a porridge, and, in Latin American cooking, combined with honey to make the candy alegría or worked into tamale masa. It pairs well with nuts, legumes, warm spices like cumin and cinnamon, and citrus.