In short
Bulk amaranth flour from Campo Foods spans six sizes, from a 100 g trial pack to a 5 kg commercial sack, and publishes a complete nutrition panel: about 370 kcal, 16 g protein, 200 mg calcium and 7 mg iron per 100 g. The producer describes its flavor as mild and earthy, and it’s naturally gluten free.
What is amaranth flour?
Milled Amaranthus caudatus, the Andean pseudocereal known in Peru as kiwicha. It’s used like a grain flour but comes from a broadleaf plant, which is why it contains no gluten.
Per 100 g, this flour has about 16 g of protein, 200 mg of calcium and 7 mg of iron, as published by the producer, against about 10 g of protein in white wheat flour. Amaranth protein also contains more lysine, an essential amino acid, than cereal protein does.
What makes this flour different
The published nutrition panel
Energy, protein, fat, carbohydrate, fiber, calcium, iron and potassium per 100 g. If you scale recipes, cost nutrition or write labels, this is the data you need, and Peruvian grain flours very rarely publish it.
Six sizes from trial to commercial
100 g to try it; 5 kg for a bakery. Very few producers cover that range in one product.
Recipe suggestions from the producer
Kiwicha and flaxseed bread; kiwicha and coconut cookies. Practical starting points rather than generic copy.
Taste profile
Mild and earthy, as the producer describes it: a soft, nutty, lightly toasted flavor that works in both sweet and savory baking without dominating.
How to use it
Substitution
20–30% of the total flour weight in a recipe, or 10 g in a smoothie.
Ways to use it
| Use | Quantity |
|---|---|
| Kiwicha and flaxseed bread | 20–25% of the flour |
| Kiwicha and coconut cookies | 25–30% |
| Pancakes | 25% |
| Porridge | 30 g in 200 ml liquid |
| Smoothies | 10 g |
| Commercial baking | 20% of the blend |
Where it comes from
Peru, grown across the Andean valleys.
Who it’s for
A good fit if you bake regularly, run a small bakery, need a published nutrition panel, or want a lower cost per kilo.
Look elsewhere if you bake occasionally: amaranth flour goes rancid within about six months, so anything above 1 kg will spoil before an occasional baker finishes it. It isn’t certified organic or certified gluten free.
Nutrition
Values per 100 g as published by the producer. The label on the pack may differ slightly.
| Energy | About 370 kcal |
|---|---|
| Protein | About 16 g |
| Fat | About 7 g |
| Carbohydrate | About 64 g |
| of which fiber | About 7 g |
| Calcium | About 200 mg |
| Iron | About 7 mg |
| Potassium | About 450 mg |
Specifications
| Botanical name | Amaranthus caudatus |
|---|---|
| Gluten | Naturally gluten free |
| Flavor | Mild, earthy |
| Sizes | 100 g, 250 g, 500 g, 1 kg, 3 kg, 5 kg |
| Nutrition panel | Published |
| Trade | Retail and wholesale |
| Origin | Peru |
Protein in common flours, per 100 g
| Protein per 100 g | |
|---|---|
| Almond | About 21 g |
| Amaranth (this flour) | About 16 g |
| Amaranth (typical) | About 14 g |
| Quinoa | About 13 g |
| Whole wheat | About 13 g |
| White wheat | About 10 g |
| Rice | About 6 g |
Storage
For 1 kg and above, decant a month’s worth into an airtight jar and keep the rest sealed, cool and dark, or refrigerate. The oils in the amaranth germ are what limit its shelf life.
Questions
How much protein is in amaranth flour?
This one publishes about 16 g per 100 g, at the top of the range for amaranth. Typical values run 14–16 g, against about 10 g for white wheat flour.
How long does bulk amaranth flour keep?
About six months at room temperature, sealed. The fat in the germ oxidizes, so buy the size you’ll use within that time, or refrigerate the surplus.
What can I bake with amaranth flour?
Breads, cookies, pancakes, muffins and flatbreads, at 20–30% of the flour weight. The producer suggests kiwicha and flaxseed bread and kiwicha and coconut cookies.
Is 5 kg of amaranth flour practical for home use?
Only for a small bakery or a household baking several times a week. With a six-month shelf life, most home bakers won’t finish it.
Does amaranth flour smell rancid when it goes off?
Yes: a sharp, oily, crayon-like smell. If it smells like that, throw it out; the taste will carry into anything you bake.
Can amaranth flour replace wheat flour entirely?
Not in anything that needs to rise. It contains no gluten, so use it at 20–30% alongside wheat, or within a gluten-free blend with binders.
How does amaranth flour compare with wheat flour?
Per 100 g, this flour has about 16 g of protein against about 10 g for white wheat flour, plus about 200 mg of calcium and 7 mg of iron. Wheat’s advantage is gluten, which gives dough its structure.