GLOSSARY · PSEUDOCEREAL FLOURS
Amaranth Flour
EN Amaranth Flour · DE Amaranthmehl · IT Farina di Amaranto
CATEGORY=Pseudocereal FloursBINDING=2/5CROSS-CONTACT=Medium cross-contact riskPRIMARY USE=Baking, porridge, tortillas
Amaranth Flour (also: Ground amaranth | Amaranth seed flour). Earthy, grassy, slightly nutty. Moist texture. Dark flecks.
⚠ GF STATUS
Naturally gluten-free. Cross-contact risk; buy it with a gluten-free claim on the pack (a certification mark is a bonus, not a requirement).
A note on coeliac safety
Naturally gluten-free. Cross-contact risk; buy it with a gluten-free claim on the pack (a certification mark is a bonus, not a requirement).
| Region | Gluten-free status |
|---|---|
| EU | GF if labelled gluten-free |
| US (FDA) | GF if labelled gluten-free |
| Australia / NZ | GF if labelled gluten-free |
In the kitchen
Earthy, grassy, slightly nutty. Moist texture. Dark flecks. Best for: Baking, porridge, tortillas.
If you don’t have it
Quinoa flour
Source: HTGF flour database · evidence tier A · last reviewed June 2026.
RELATED
EVIDENCE LEDGER
Reference standardCODEX / AOECS
Entry updated2026-06-11
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