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Pegleg84

What to do with amaranth flour?

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Hi guys,

I rarely bake, and was thinking I should do some because a: it's getting cold out, and b: I've got a bunch of random flour I should use up before it goes off.

Discovered in my cupboard: a full bag of AMARANTH flour?! What ever possessed me to buy amaranth flour?

So, what do you do with amaranth? I read it's better for savory things?

Also in my cupboard/fridge/freezer: buckwheat flour, brown rice flour, coconut flour, maybe oat flour (or can grind some into flour) ... that's about it right now.
Also, flax meal, tapioca starch, egg replacer, baking powder/soda, etc. I think I'm out of xanthan gum.

Any suggestions? I'm dairy/soy free too.
I want to get this stuff used up, and hopefully have something tasty to show for it.

Thanks!

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Savory, never used it, how well does it thicken? Might be suitable for gravies, soups and sauces as  a thickening agent. I use coconut flour and oat flour like that also. I can think it would go great in my old broccoli and mushroom casserole or for use making a sauced topping of sauteed veggies, for toppings in dishes with thin sliced sauteed onions, bit of minced garlic with a tad bit of cooking wine and a bit of the flour for example.

 

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Hmm, I have no idea. the bag is still sealed. I knew I had a weird flour hiding in the back of my cupboard. though it was going to be sorghum or something but SURPRISE!

I guess I'll have to start looking up recipes...

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Yeah I have a random bag of sorghum and millet laying around....Thinking I might try making a pumpkin banana bread combo with each one and give them away tomorrow. Got them for baking but learned you can not sell anything made with sorghum at farmers markets around here as it is against health regulations. (odd rule) And the millet was a tad grainy but should work great with a bunch of pumpkin and banana in a vegan bread. As for amaranth, I have some amaranth grains, but I found they pop like mini popcorns in a skillet and use them for salad toppers.

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