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Amaranth Flour
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I want to try to move away from brown rice flour as the base for my flour mix. I am currently using the standard combination of 2 parts rice flour, 2/3 parts potato starch and 1/3 part tapioca flour. Does anyone know if I can replace all the the rice flour with amaranth flour? I could combine the amaranth with sorghum or millet if necessary. Any thoughts would be appreciated. I'm looking to get more nutrition in my diet. Thanks.

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I want to try to move away from brown rice flour as the base for my flour mix. I am currently using the standard combination of 2 parts rice flour, 2/3 parts potato starch and 1/3 part tapioca flour. Does anyone know if I can replace all the the rice flour with amaranth flour? I could combine the amaranth with sorghum or millet if necessary. Any thoughts would be appreciated. I'm looking to get more nutrition in my diet. Thanks.

I personally detest rice flour in my bread, but use it for some other baking recipes. For my bread, I use (out of three cup flour mix) 1 1/2 C. sorghum.....not more than 1/4 C. amaranth (I find it good in small quantities) and 1 cup (or less) of starch such as potato OR tapioca, but not both. And offset the rest of the recipe with either millet, or buckwheat, or almond flour. I have to add, that sorghum and millet are my favorites!

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Thanks, Deb445. I like the look of your blend. Would it work for cookies and muffins, or just bread?

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i like using sorghum and buckwheat or just buckwheat flour. It has a stronger taste which I like

I want to try to move away from brown rice flour as the base for my flour mix. I am currently using the standard combination of 2 parts rice flour, 2/3 parts potato starch and 1/3 part tapioca flour. Does anyone know if I can replace all the the rice flour with amaranth flour? I could combine the amaranth with sorghum or millet if necessary. Any thoughts would be appreciated. I'm looking to get more nutrition in my diet. Thanks.

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Would it work for cookies and muffins, or just bread?

I can't recall ever using amaranth for cookies or muffins. I just looked over my fav recipe cards, and I guess my "go to" flours for desserts are sorghum, almond, and pumpkin. I'd like to hear how your amaranth experiment goes with desserts (cookies, muffins). :)

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If you are trying to get something like "white bleached flour, gluten-free" equivalent, then don't use much amaranth. If you are more into the gluten free "whole wheat grain" style, then blend it half and half with sorghum to replace the rice flour.

Amaranth mixed half and half with almond meal can be used to make " corn- free cornbread." B)

Amaranth works well with buckwheat, that and a bit of tapioca, and you may not need to use xanthan gum.

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I'm making cookies with sorghum and amaranth (and tapioca and potato starch). I'll let you know how they turn out.

What I am taking from the replies is that amaranth can be used in everyday baking, but not as a total replacement for rice flour. It must be blended with other flours.

I'm really looking for a nutritious all-purpose mix (trying to get away from just using rice flour as the main flour) and amaranth seemed to fit the bill (but maybe not). Almond flour is out because of allergies.

Thanks to everyone who replied.

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Have you tried quinoa flour? I'm guessing it would be good for bread type baking. I used it once, but didn't like the flavor. I don't really remember it having a bad texture, either.

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