Customer Reviews

Bob's Red Mill Organic, 100% Stone Ground Amaranth Flour, 22-Ounce Bags (Pack of 4)

5 star:		(3)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(1)

 

 

Bob's Red Mill Amaranth. It works well in anything you want to have a nutty or fruity flavor. It goes great with things like apples or peaches, cinnamon, walnuts, etc. It works best mixed with other GF flours. It can be a little strong on its own. I like the 6-month subscription plan. It almost makes it affordable.

I use amaranth flour for a muffin recipe which is from arrowhead mills. Amaranth whole wheat muffins, delicious and healthy:-) However Amaranth has to be stored very carefully, it can go rancid very easily.

I bought this because it was listed as a bread recipe ingredient and I could not find it around here. I have not tried that recipe yet but used it as a replacement as recommended in cookies and pancakes this weekend. It has some fiber so would be a little more healthy than regular flour and has a nice taste. The cookies had so much sugar you might not be able to tell, but the pancakes seemed to have a nice flavor.

Amaranth flour has a very earthy and nutty flavor. The flavor is stronger than many other whole grains. It pairs nicely with other assertive flavors but may be too much on its own. I used it in a recipe for corn fritters (lots of spices and served over black beans) and it was excellent (even my three year old loved it). Amaranth is a grain with a lot of fat (heart healthy fat) so it needs to be stored in the fridge or freezer or it will go rancid. Amaranth is an excellent source of protein, calcium, and iron. Its considered a super grain because of its high nutrional content.

If you are looking for ways to add whole grains to your diet I would suggest trying this grain. Bob's Red Mill is usually a good bet for these types of products. I have always had very good luck with this brand (always high quality).

The flour in the shipment I received smelled like mildew. Since I was trying Amaranth flour for the first time I wasn't sure if the strong odor was normal. I tried baking a loaf of bread with the flour. Even after baking, the strong odor was still present - the bread smelled and tasted like mildew. I had to throw both the flour and the bread away...