In short
Gelatinized amaranth flour is Peruvian kiwicha that has been partially pre-cooked before milling, so it mixes into cold liquid instead of clumping and needs no cooking. It has 15 g of protein per 100 g as published by the producer, and the stated serving is 30 g in 200–250 ml of liquid, which makes it a drink rather than only a baking ingredient.
What is gelatinized amaranth flour?
Gelatinization is a controlled pre-cooking step: the grain is cooked and dried before milling, which partly breaks down its starch. Applied to amaranth, it means the flour mixes into cold liquid instead of clumping, and it’s ready to drink or eat without cooking.
That’s why gelatinized grain flours are sold in Peru as instant drinks and porridges: you can make a drink with a spoon and a glass rather than a pan and ten minutes.
What makes this flour different
It works as a shake, not just as flour
30 g in 200–250 ml of liquid gives about 4.5 g of protein and 1 g of fiber, mixed cold, in seconds.
15 g of protein, on a full panel
15 g of protein per 100 g, published on a full nutrition panel alongside fat, carbohydrate, fiber and sodium.
Dosing stated for both uses
30 g for a drink; 1–2 tablespoons per portion in a dough. That’s rare specificity.
Taste profile
Mild and nutty, slightly sweeter than raw amaranth flour: pre-cooking develops a light toasted note. Clean enough to drink in milk without anything added.
How to use it
Serving
As a drink: 30 g (1 portion) in 200–250 ml of liquid. In baking: 1–2 tablespoons per portion of dough.
Ways to use it
| Use | How |
|---|---|
| Shake | 30 g in 200–250 ml milk or plant milk |
| Smoothies | 30 g, blends without cooking |
| Instant porridge | 30 g in hot milk, stirred, no simmering |
| Baby and toddler food | Traditional Andean use; ask your pediatrician |
| Baking | 1–2 tbsp per portion |
Baking note: gelatinized flour absorbs more liquid than raw flour because its starch has already been cooked. Add a little extra liquid to a dough, or keep it under 20% of the flour weight.
Where it comes from
Peru, processed in Lima. Kiwicha is grown in the Andean valleys and gelatinized before milling.
Who it’s for
A good fit if you want a plant-based drink that isn’t a protein isolate, or an instant porridge without cooking.
Look elsewhere if you are baking a technical recipe: gelatinized flour behaves differently from raw and can make doughs sticky. For pure baking, a raw amaranth flour is more predictable.
Nutrition
Values per 100 g as published by the producer. A 30 g serving has 120 kcal, 4.5 g protein, 2 g fat, 20 g carbohydrate and 1 g fiber.
| Energy | 400 kcal |
|---|---|
| Protein | 15.0 g |
| Fat | 6.7 g |
| Carbohydrate | 66.7 g |
| of which fiber | 3.3 g |
| Sodium | 33 mg |
Specifications
| Botanical name | Amaranthus caudatus |
|---|---|
| Processing | Partially gelatinized (pre-cooked) |
| Ingredients | Kiwicha, partially gelatinized |
| Declarations | Pesticide-free, gluten-free, vegan, non-GMO (as declared by the producer) |
| Serving | 30 g in 200–250 ml |
| Sizes | 200 g, 500 g |
| Origin | Peru |
Gelatinized or raw amaranth flour
| Gelatinized | Raw | |
|---|---|---|
| Mixes into cold liquid | Yes | No |
| Needs cooking | No | Yes, for porridge |
| Use as a drink | Yes | Poorly |
| Baking behavior | Absorbs more liquid | Standard |
| Flavor | Mild, lightly toasted, slightly sweeter | Nutty, slightly earthy |
Storage
Keep it airtight, cool and dry. Gelatinized flours absorb moisture from the air faster than raw ones, so keep the pack tightly sealed.
Questions
What does gelatinized mean for a flour?
The grain has been partially pre-cooked and dried before milling, which breaks down part of its starch. It mixes into cold liquid instead of clumping and needs no cooking.
What does gelatinized amaranth flour taste like?
Mild and nutty, slightly sweeter than raw amaranth flour, with a light toasted note from the pre-cooking. It’s clean enough to drink in milk without anything added.
How much protein is in a serving?
About 4.5 g in a 30 g serving, from a flour with 15 g of protein per 100 g. That’s more than most grain flours, though less than a dedicated protein powder.
Can I use it for baby food?
Gelatinized kiwicha is a traditional Andean food for babies and young children in Peru. Talk to your pediatrician before introducing any new food to an infant.
Can I bake with gelatinized flour?
Yes, at 1–2 tablespoons per portion. It absorbs more liquid than raw flour, so add a little extra liquid or keep it under 20% of the flour weight.
Do I need to cook it?
No. That’s the point: stir 30 g into 200–250 ml of cold or warm liquid and it’s ready.
Does gelatinizing reduce the nutrients?
Protein and minerals aren’t affected. Some heat-sensitive B vitamins are reduced, as they would be by any cooking. What you gain is a flour that’s ready without cooking.