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; dedicated GF certified supply important.
Is it safe for coeliacs?
Naturally gluten-free. Cross-contact risk; dedicated GF certified supply important.
| Region | Gluten-free status |
|---|---|
| EU | GF if certified |
| US (FDA) | GF if certified |
| Australia / NZ | GF if certified |
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
Safety frameCODEX / AOECS
Entry updated2026-06-11
Newsletter
Gluten-free confidence in your inbox.
Practical tips, new guides and community stories. No spam. Unsubscribe anytime.
FREE, ALWAYS · RECALL ALERTS ARE NEVER PAYWALLED