Amaranth flour is a gluten free, protein rich flour widely used by the Aztec and Inca civiliations. This tiny seed has a rich history dating back 8,000 years, when it was first cultivated in Mesoamerica. The ancient Aztecs relied on amaranth as a food staple and used it in religious rituals. It is produced by grinding seeds from the amaranth plant into a fine powder. Amaranth is not a grain and therefore is perfect for those on a grain free diet. It can be used to replace 25% of the flour in your own recipes and is great for gluten free baking when combined with another non-grain flour or starch. Amaranth is a gluten-free food and a source of complete protein. Amaranth contains all the essential amino acids, including lysine, which is lacking in most grains. High in fiber, this grain-like flour is described as nutty, earthy and grassy. This little powerhouse is perfect for gluten free and vegan diets. Simply substitute 1/4 of the flour in your recipe with Amaranth Flour.