Amaranth-1343938152[1]One of the super grains, amaranth, has a wonderful history. Native to the Americas, it has been used in South America for centuries. Amaranth was one of the staples in the ancient Aztec culture and was an important part of their ceremonies. Montezuma used this grain to tax his people.

Amaranth is a very prolific weed. One plant can contain as many as one million seeds. One of the most wonderful things about this grain is that it can be popped. By placing about two tablespoons of the grain in a deep, dry, hot pan, it pops very quickly. One-fourth cup of the grain will yield one cup of popped amaranth. Add this popped grain to dough to lighten its texture.

Amaranth has a very low gluten content and stores well. Of superior nutritional value, it contains high-quality protein, fiber, iron, and vitamin C, and is lysine rich. The green leaves, best boiled like kale, are powerhouses of potassium and vitamin A. Cook amaranth with other grains to increase its protein value.

Use amaranth as a flour, whole or popped, in breads, cookies, pastries, soups, and salads.

*For nutritional content and recipes see the book “Those Wonderful Grains-2nd Edition,” by Chef Brad

Nutritional Information

Amaranth is a Super Grain so it contains complete proteins
Amaranth is Gluten Free
Fiber Content: 2.0 grams per 0.5 cup


Amaranth Usage

Yeasted Breads
Pancakes & Pastries
Cookies & Treats
Meat Substitutes
Breads & Cakes

Amaranth Cooking Times

Cooking Ratio
Stove Top
Electric Pressure Cooker
Stove Top Pressure Cooker
25 Minutes
3 Minutes
4 Minutes

The Electric Pressure Cooker is Chef Brad’s favorite pan for cooking breakfast cereals. It cooks fast and turns to a keep warm mode. Grains stay hot and in perfect condition for hours when cooked using the electric pressure cooker.

Most grains do well in the pressure cooker. Natural release method is recommended. Meaning after suggested cooking time turn off heat and let the pressure come down naturally.

Amaranth Tips:
Amaranth Instead of Popcorn

Amaranth is great when popped. Popped amaranth can be added to cookies, breads, and salads. I love the taste and texture of popped amaranth. To pop the grain, heat a deep sauce pan on high. Add a pinch to test heat. If it pops the pan is ready. Add no more than 2 tablespoon of the whole grain to the hot pan. Shake the pan and pop the grain. This happens quickly. Empty and start again. 1/4th cup grain will yield 1 cup of popped. It does take a little practice, but remember “Practice makes Perfect”.