Amaranth flour is gaining popularity in Australia as a nutritious, gluten-free alternative to traditional wheat flour. Made by grinding the tiny seeds of the amaranth plant—a crop originally cultivated by the Aztecs and Incas—this flour offers a unique nutty and earthy flavor along with impressive health benefits. Here’s a fresh look at amaranth flour’s presence, uses, and benefits in Australia.
What Is Amaranth Flour?
Amaranth flour is produced by milling the seeds of the amaranth plant into a fine powder. It is naturally gluten-free, making it an excellent choice for people with celiac disease or gluten intolerance. Rich in protein, dietary fiber, and essential amino acids, amaranth flour packs a nutritional punch that supports a healthy diet.
Availability in Australia
While amaranth is not widely grown commercially in Australia, most amaranth flour available locally is imported from countries like India and Peru. Several Australian health food stores and online retailers stock organic and non-organic amaranth flour, often marketed as a superfood or specialty gluten-free product.
For example, companies like Eumarrah in Tasmania offer amaranth flour priced around $12.30 per kilogram, while brands such as Lotus Organic provide certified organic amaranth flour in 500g packs for about $9.40. These products are usually packaged in resealable bags to maintain freshness and can be stored for up to 6 to 12 months if kept airtight and cool.
Nutritional Benefits
Amaranth flour stands out due to its:
- High protein content: Approximately 13.6 grams per 100 grams, including all nine essential amino acids.
- Rich fiber: Supports digestion and gut health.
- Low glycemic index: Helps maintain steady blood sugar levels.
- Micronutrients: Contains iron, magnesium, vitamin B6, and anti-inflammatory compounds like lunasin.
These qualities make amaranth flour a favored ingredient for those seeking to boost the nutritional value of their meals.
Culinary Uses
Amaranth flour is versatile and can be used in a variety of recipes:
- Thickening soups and sauces.
- Baking gluten-free breads, pancakes, flatbreads (such as Rajgira Paratha), and crackers.
- Mixing with other gluten-free flours like quinoa or rice flour to improve texture and nutrition.
- Adding crispness and substance to baked goods like biscotti.
Its slightly nutty and earthy flavor complements both sweet and savory dishes.
Storage and Handling
To preserve its quality, amaranth flour should be stored in an airtight container in a cool, dark place. Proper storage can extend its shelf life up to a year. Given that some products are processed in facilities handling nuts, soy, and gluten, those with severe allergies should check packaging carefully.
Why Choose Amaranth Flour?
For Australians seeking gluten-free, nutrient-dense alternatives to wheat flour, amaranth flour offers a compelling option. Its rich protein profile, combined with its versatility in cooking and baking, makes it a valuable addition to health-conscious kitchens.
Amaranth flour is carving out its niche in Australia’s growing market for superfoods and gluten-free products. Whether you’re baking, cooking, or looking to enhance your diet with ancient grains, amaranth flour provides a nutritious, flavorful, and versatile choice. As awareness grows, it’s likely to become a staple in more Australian pantries.