Amaranth flour is amaranth seeds that have been ground into a powder.
You can swap in amaranth flour for 10 or up to 20% of regular flour in breads; you can go much higher in baking that doesn’t rely on gluten, such as muffins and quick breads.
Amaranth flour has a high moisture content, which can help you produce moist results, but which if used on its own will produce baked goods that are considered perhaps too dense. It is usually mixed with other, starchier flours to get a moist product that is still fluffy.
When cooking with amaranth, the outside of your baking may look done before the inside actually is, so be prepared to allow baking times a little longer than normal.
Refrigerate and use within six months.