Amaranth flour is obtained from the tiny seeds of the purple-red spikes of a herbaceous plant native to Central and Southern America, it is not a cereal but rather a pseudocereal.
The seeds of the Amaranth is too small to separate its bran, it is whole ground and produces only a whole flour. Provides the same energy as whole grains, contains iron, calcium fiber and lipids in a dose significantly greater than full grain.
THE FARINA OF AMARANTO IN KITCHEN
|It has a very complex, slightly sweet taste with earthy notes of corn, herb or spinach, maltose malt, seeds or nuts.
Not everyone loves its taste, to soften it is possible to denature the flour:
this procedure not only softens the flavor of the flour, but also improves its workability, making the doughs of fresh pasta, whipped and leavened less fragile and less worn to absorb excessively liquid.
|It can replace the wheat flour 1: 1 or 100 grams of wheat flour corresponds to 88 grams of amaranth flour.|
|When converting a recipe made with wheat flour 00 it is best to mix it with other flours with a lower density. In the “chart of density of flour and starched” you find for each flour the ratio of wheat flour substitution.|
|In the preparation of baked goods, especially if leavened or whipped, you must have some extra precautions:
|Not containing gluten that causes leavening and consistency to doughs, especially in leavened dough to replace the function of glutinous net. You can use these ingredients alternately:
|Amaranth flour in the kitchen is also used for: