May is Amaranth Month

Amaranth Grain in Full Bloom

Amaranth Grain in Full Bloom

As we continue our celebration of the Whole Grains Council’s Grain of the Month Calendar, we are joining with them again to spotlight amaranth for the month of May. At Bob’s Red Mill, all of the amaranth we sell is completely organic and packaged in our separate gluten free facility.

If you haven’t tasted amaranth yet, it is a grain known for its subtle slightly nut-like flavor and a natural, earthy aroma. It is an exceptionally nutritious addition to any meal, having huge amounts of protein, amino acids, and fiber. In fact, amaranth is higher in protein than milk, soy, barley, wheat, peanuts, and corn.

At first glance, whole grain amaranth looks almost like golden poppy seeds. The tiny seeds have a resilient bran layer that stays crunchy no matter how long you cook it, and it’s earthy and assertive flavor pairs well with the spicy, herbal seasonings of its South American home. Amaranth cooks to a hearty porridge or polenta, and can even be popped like tiny popcorn.

We offer amaranth as both Whole Grain Amaranth and stone ground Amaranth Flour for baking. If you haven’t given amaranth a test run in your own kitchen, now is perfect time to give this tiny grain a try.

Amaranthus Hypochondriacus

Amaranthus Hypochondriacus

If you’re looking for inspiration be sure to check out this beautiful Millet and Amaranth Gluten-Free Artisan Bread recipe created by Janice Mansfield, owner and operator of Real Food Made Easy.

Millet and Amaranth Gluten-Free Artisan Bread

Millet and Amaranth Gluten-Free Artisan Bread


Krista says:

Amaranth is definitely a unique grain. The whole grains are so tiny and flavored.
Unfortunately I find amaranth flour terrible–overpowering and nutty/bitter/flowery. I add just a tiny pinch, and you can tell the baked product (bread, biscuits, etc) contains it. How do you work with it, and you have any suggestions?

Amaranth is a bit like cilantro that way; many people find the flavor a pleasant addition to dishes, while some people find even a smidgen a little overwhelming.

I would suggest trying it in a recipe that has other prominent textures and flavors like these Amaranth Carrot Cookies.

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