In short
Organic amaranth flour 400g carries the fullest certification set in the category, as declared by the seller: certified organic, certified gluten-free, kosher, and plant-based, with no additives. For anyone with celiac disease, certified gluten-free is the meaningful distinction: it covers cross-contamination during milling, which “naturally gluten free” doesn’t.
What is certified gluten-free amaranth flour?
Amaranth is naturally gluten free: it’s a pseudocereal, not a grass, and contains no gluten proteins at all. But naturally gluten free isn’t the same as certified gluten-free.
Most flour mills process wheat. Amaranth milled on shared equipment can pick up gluten through cross-contamination, and for someone with celiac disease that’s the risk that actually matters. Certified gluten-free means the product has been tested to below 20 ppm gluten and the facility has been audited: the grain and the process.
If you have celiac disease, this is the distinction to buy on.
What makes this flour different
Certification stack
Organic, certified gluten-free, kosher and plant-based on one product, as declared by the seller. That combination is uncommon in Andean grain flours, where most products carry one certification at best.
400 g, the largest certified size
Enough for eight to ten bakes at a 25% substitution.
All nine essential amino acids
Amaranth protein contains all nine essential amino acids, including lysine, which cereal proteins contain relatively little of. That’s unusual for a plant food.
Taste profile
Mild, nutty and clean, with a soft malt note. Andean amaranth is gentler than the amaranth grown in Central and North America, which makes it easier to work into everyday baking.
How to use it
Substitution and serving
Replace 20–30% of the flour in any recipe, or stir 1 tablespoon (10 g) into juice, a smoothie or milk. 400 g gives eight to ten bakes.
Ways to use it
| Use | How |
|---|---|
| Gluten-free baking | Up to 25% of a certified gluten-free blend |
| Bread and rolls | 20–25% of the flour weight |
| Cakes and pancakes | 25–30% |
| Savory doughs | Empanadas, flatbreads, pizza base |
| Drinks | 1 tbsp in juice, a smoothie or milk |
| Porridge | 30 g cooked in liquid |
Where it comes from
Peru. Kiwicha grows across the Andean valleys of Cusco, Ancash, Ayacucho, Arequipa and Cajamarca, generally between 1,500 and 3,500 meters, where its drought tolerance suits highland conditions.
Who it’s for
A good fit if you have celiac disease or a serious gluten sensitivity, keep kosher, want certified organic, or bake gluten-free regularly.
Look elsewhere if you only need amaranth occasionally: a smaller uncertified pack costs much less. Certification is what you’re paying for here.
Nutrition
Reference values for amaranth flour, per 100 g. The label on the pack may differ slightly.
| Energy | About 370 kcal |
|---|---|
| Protein | About 14 g |
| Carbohydrate | About 65 g |
| of which fiber | About 7 g |
| Fat | About 7 g |
| Calcium | About 160 mg |
| Iron | About 7 mg |
| Magnesium | About 250 mg |
Specifications
| Botanical name | Amaranthus caudatus |
|---|---|
| Ingredients | 100% organic kiwicha |
| Certifications | Organic, gluten-free, kosher, plant-based (as declared by the seller) |
| Additives | None |
| Net weight | 400 g / 14 oz |
| Substitution | 20–30% of total flour |
| Origin | Peru |
What gluten-free labels mean
| What it means | Suitable for celiacs? | |
|---|---|---|
| “Naturally gluten free” | The grain has no gluten | Not guaranteed: cross-contamination possible |
| “Gluten-free” (regulated claim) | Tested below 20 ppm | Yes |
| “Certified gluten-free” | Tested and facility audited | Yes, highest assurance |
| No claim | Unknown | No |
Storage
Keep it airtight, cool, dry and dark. Amaranth’s fat content, about 7%, means it goes rancid faster than wheat flour. For a 400 g bag, keep it sealed and use it within six months, or refrigerate it in a sealed jar if your kitchen is warm.
Questions
What’s the difference between naturally gluten-free and certified gluten-free?
“Naturally gluten free” describes the grain: amaranth has no gluten. “Certified gluten-free” describes the product: it has been tested below 20 ppm and the facility audited, so cross-contamination during milling is covered. For celiac disease, certification is what matters.
Is amaranth safe for celiacs?
The grain itself contains no gluten. The risk is cross-contamination in milling and packing, which is exactly what certification addresses. Choose a certified product, such as this one, which the seller lists as certified gluten-free.
Does amaranth contain complete protein?
Its protein contains all nine essential amino acids, including lysine, which cereal proteins contain relatively little of. That’s unusual for a plant food. Reference values put amaranth flour at about 14 g of protein per 100 g.
What does kosher certification mean on a flour?
That production has been supervised to meet kosher dietary requirements. On a single-ingredient plant flour it mainly concerns equipment and facility handling.
How many bakes will 400 g give me?
Eight to ten at a 25% substitution in a standard recipe using 300–500 g of total flour.
Can I use amaranth flour in a bread machine?
Yes, as part of the blend: 20–25% of the flour weight alongside a gluten-containing flour, or within a gluten-free bread mix with binders.
Is Peruvian amaranth different from other amaranth?
Amaranthus caudatus, the Andean species, is generally milder and slightly sweeter than the Central American A. cruentus and A. hypochondriacus. Nutritionally they’re close.