Yes, you certainly can. Amaranth is a very good source of protein and many nutrients, and unlike some other grains, it is highly digestible. Because it absorbs large quantities of water very easily, it is a good emulsifier in baked goods. For the very same reason, though, it should probably not comprise more than 20-25% of the total flour in any recipe, otherwise whatever you are baking will be excessively dense. Glutenfreegirl.com suggests using handfuls of it (and I'm thinking a handful to be equal to about 1/4 cup) in crêpe batters and pizza doughs.
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