What flour can you substitute for amaranth flour?

- Rich in protein and fiber, making it a great substitute for amaranth flour in savory dishes.

- Similar in texture and color, resulting in a consistent appearance and mouthfeel.

Sorghum Flour:

- Contains a good amount of protein, fiber, and essential minerals.

- Adds a slightly sweet flavor to baked goods, making it suitable for desserts.

Oat Flour:

- High in fiber, protein, and beta-glucans.

- Imparts a nutty flavor and moist texture, making it a good option for cookies, muffins, and pancakes.

Almond Flour:

- Made from blanched almonds, it's rich in protein, fiber, and healthy fats.

- Adds a distinct nutty flavor and pairs well with sweet baked goods like cookies and cakes.

Buckwheat Flour:

- High in protein, fiber, and antioxidants.

- Provides a slightly bitter flavor and a dark color to baked goods, but it can be balanced with sweeteners and other ingredients.

Teff Flour:

- An ancient grain native to Africa, it's rich in protein, fiber, and minerals.

- Has a slightly nutty and earthy flavor, making it suitable for both sweet and savory recipes.

Brown Rice Flour:

- Made from finely ground brown rice, it's a gluten-free alternative.

- Tends to have a mild flavor, making it versatile for various baking needs.