Amaranth seed is high in protein (15–18%) and contains respectable amounts of lysine and methionine, two essential amino acids that are not frequently found in grains.
For those of you who are allergic to wheat, Amaranth can be your grain of choice. However, Amaranth contains no gluten and because of this, it's not good for making yeast breads by itself. Mixed with 75% wheat flour and 25% Amaranth flour, the resulting dough should give you a nice rising loaf of bread.
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