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7 Substitutes for Amaranth Flour: Enrich Your Bakes

Trying to bake with Amaranth flour but can’t find it anywhere? Been there, done that. 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.

Let’s dive into these options without delay. 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.

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.

We’ve tried it in everything from pancakes to muffins, and it works like a charm. If you’re curious about other quinoa flour substitutes, here’s a quick read.

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. It brings a unique taste that can enhance 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. Need more alternatives? Check out our guide on buckwheat flour substitutes.

Perfect for pancakes, muffins, and even bread. Give it a try and see the difference!

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. 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. Our team swears by it. It’s perfect for those looking to boost their bakes naturally.

4 – Teff Flour

The tiniest grain brings mighty benefits. Teff flour is a itty-bitty powerhouse—strong in iron, calcium, protein, and fiber.

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.

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.

It’s a game-changer for fluffy bakes.

Swapping it for amaranth flour is easy too—just use a 1:1 ratio.

For more hacks on using oat flour, check out our guide. This flour works perfectly in pancakes, cookies, and muffins. Give it a whirl; you won’t regret it!

6 – Rice Flour

Rice flour is a gluten-free staple that’s super easy to work with. Its neutral flavor won’t overshadow your recipes, making it a fantastic amaranth substitute.

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

Last but not least, let’s chat about barley flour. It brings a rich, nutty flavor similar to amaranth flour.

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.