One of the smallest grains is amaranth which has a history that extends back to the ancient Aztec civilization. Like quinoa, the protein in amaranth has a good balance of essential amino acids resulting in a high biological value. Compared to many other grains, amaranth is higher in mineral content, most notably iron, zinc, and calcium. Since amaranth is naturally gluten-free, it works well in multigrain blends for gluten-free baking. When popped, amaranth makes an amazing addition to loaves of bread, cakes, and cookies.
Breads, Cakes and Cookies
Care and Storage
Ambient conditions (<70°F and RH <50%) in a sanitary, pest free environment. Store away from strong odors such as perfumed products, soaps, detergents, cleaning solutions or any other such chemicals.