Amaranth Flour

Check the specific productYeast baking

Nutty with a slightly peppery note.

Updated October 4, 2026 (UTC)

14%

Protein

95%

Absorption

120g

Per Cup

6mo

Shelf Life Estimate

Absorption estimate

95% · 45–400% across the gluten-free flours here

Lower estimate (45%)Higher estimate (400%)

The absorption estimate is on the high side compared with the other flours here. Take your liquid amount from a recipe written for this flour. Compare flour estimates →

Binder Starting Estimates

Xanthan Gum

0.25 tsp / cup

Psyllium Husk

1 tsp / cup

When to Choose Amaranth Flour

Some flours work only as part of a blend. Where a swap estimate is available, you'll get an amount for the replacement flour, sometimes paired with rice flour. For amounts and proportions, use a recipe written for your flour.

Protein note: The protein estimate is 14% here. Use it for a nutrition comparison, and take the flour amount from your recipe.

Related flour options: Compare the related flours' flavor notes and recipe uses. To plan a replacement, use the Flour Converter and a recipe written for the flour you choose.

Compare side-by-side in the Flour Database. For conversion amounts, use the Flour Converter. See methodology for data sources.

Recipe Uses

BreadPancakes

Compared with All-Purpose Wheat Flour

Protein

14%+36%

Absorption

95%+12%

Density

120g/cup-4%

All-purpose wheat flour: 10.3% protein, 85% absorption, 125g/cup

Storage

Store your amaranth flour in a cool, dry place. Rough shelf-life estimate: 6 months. Use your bag's date and storage directions when deciding whether to use it.

Certification

Check the specific product: Certification varies by product. A flour category does not establish certification for any bag; check the packaging and maker’s information.

Conversion guidance for Amaranth

Flour Converter Recipe Converter

Where to Buy

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Check the specific package for gluten-free labeling and certification. A flour category is not a certification of the products below.

View Bob's Red Mill product →