Trying to bake with Amaranth flour but can't find it anywhere? (Amaranth flour is made from the seeds of Amaranthus, a gluten-free pseudo‑cereal with a slightly nutty flavor.)
So, we thought, why not try some alternatives?
No need to stress. We've found some great substitutes.
They do the job, and might even surprise you with their taste and texture. Great bakes aren't limited to one ingredient.
We've tested them all and here's what we think.
7 Easy Substitutes for Amaranth Flour
For those who don't know, amaranth flour is made from ground amaranth seeds. It's a gluten-free flour that has a slightly nutty flavor and can be used in both sweet and savory dishes.
But if you can't get your hands on it, here are some alternatives to try:
1 - Quinoa Flour
First, let's chat about our top pick: quinoa flour. It's gluten-free, packed with protein, and rich in fiber (from the Andean grain Chenopodium quinoa).
Its mild, nutty flavor is pretty close to amaranth flour, and it adds a light texture to your bakes. You can swap quinoa flour 1:1 with amaranth flour in your recipes.
If you're curious about other quinoa flour substitutes, here's a quick read on quinoa substitutes for baking.
This makes quinoa flour not just a good substitute, but a fantastic one.
2 - Buckwheat Flour
Then, let's talk about buckwheat flour. Want a gluten-free option that really stands out?
This one's for you.
Buckwheat flour has a strong, earthy flavor that's more intense than amaranth (with toasted, slightly bitter notes). It brings a unique taste that can improve your baking.
We love using it 1:1 as a substitute for amaranth flour.
Plus, it's high in protein and fiber, so you're not missing out on nutrition.
Perfect for pancakes, muffins, and even bread - find milder corn flour alternatives for baking.
3 - Chiaseed Flour
Next up, chia seed flour is a hidden gem. We love it for its versatility and nutritional benefits.
It's a superfood loaded with protein, fiber, antioxidants, and omega-3s (from Salvia hispanica seeds). We use it 1:1 as a substitute for amaranth flour.
The flavor is subtle, with a slight nuttiness that shines in both sweet and savory dishes. Give it a go in waffles or bread.
It's an easy swap and brings so much goodness to your baking-see tapioca flour swaps for texture.
It's perfect for those looking to boost their bakes naturally.
4 - Teff Flour
Teff flour is a itty-bitty powerhouse-strong in iron, calcium, protein, and fiber (from Eragrostis tef, native to Ethiopia).
The taste? Mild and nutty. Perfect for all your baking needs.
Swap it 1:1 with amaranth flour with ease. Your bakes will thank you.
We tried it in bread and cookies, and they turned out fantastic.
For those curious minds, check out the teff flour substitutes guide and sorghum flour swaps for baking.
Give teff flour a try. It's a small grain with big results.
5 - Oat Flour
The best thing about oat flour? You can make it at home with a blender.
Seriously, just toss in some oats and blend away. It's as simple as that.
Oat flour has this light, delicate flavor we adore (made from whole oats, Avena sativa). It's a useful for fluffy bakes.
Swapping it for amaranth flour is easy too-just use a 1:1 ratio and explore oat bran alternatives for baking.
This flour works perfectly in pancakes, cookies, and muffins. Give it a whirl; you won't regret it!
6 - Rice Flour
Its neutral flavor won't overshadow your recipes, making it a fantastic amaranth substitute (typically milled from Oryza sativa rice).
We use a 1:1 ratio when swapping it for amaranth flour. Whether it's for pancakes or cookies, this flour blends in perfectly.
Our team loves how rice flour keeps the texture light and airy. It's subtle but gets the job done.
For more about rice flour substitutes, check out our detailed guide here.
Give rice flour a shot next time; you won't miss a beat.
7 - Barley Flour
It brings a rich, nutty flavor similar to amaranth flour (from barley, Hordeum vulgare).
It's not gluten-free, but stands tall in the nutrition department. We use it 1:1 as a substitute for amaranth flour and it never fails.
We've tried it in everything from pancakes to bread. Barley flour adds a unique depth to your bakes.
It's a solid pick if you're not worried about gluten. For more on this topic, check out our barley flour substitutes guide.
Frequently Asked Questions
Yes, quinoa flour is a great alternative to amaranth flour. It has a slightly nutty flavor and works well in gluten-free baking, providing structure and moisture to cakes, muffins, and bread.
Buckwheat flour has a slightly earthy taste but provides a similar texture to amaranth flour. It's a versatile substitute for pancakes, waffles, and other baked goods, especially in gluten-free recipes.
Chia seed flour can replace amaranth flour, though it's more absorbent. It adds a boost of fiber and omega-3s, making it ideal for boosting the nutritional value of smoothies, energy bars, and baking recipes.
Yes, oat flour is a great substitute for amaranth flour, especially in pancakes. It creates a softer, lighter texture and adds a mild, slightly sweet flavor to the batter.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.
