Gluten-Free Amaranth Flour
ORIGIN: non-UE
Characterized by sharp aromas, with hints of toasted nuts, amaranth flour is an excellent ingredient for those who follow a gluten-free diet. In the kitchen, it is ideal to thicken sauces or compact stuffing and for preparing shortcrust pastry, biscuits or soft pastries that do not require strong structures, such as sponge cake. In mixtures for bread or pasta, on the other hand, it can be used at 25-30% because in larger quantities it hardens the doughs. Amaranth flour is also excellent in combination with rice flour -especially the wholegrain one, if you want to increase the rustic taste-, quinoa flour, tapioca starch and potato starch, which add compactness and structure, and it is ideal in a dough with a well-defined aroma, such as those with spices, chocolate and nuts.
