The most common use of amaranth grain is grinding it into flour. The flour is commonly used in cereals, pastas, pancakes, crackers, breads, cookies and other baked goods, and can be combined with other types of flours. If used in bread, the flour needs to be combined with another type of flour in order for the bread to rise; for non-rising breads like biscuits, amaranth flour can be used alone.
Amaranth flour is very high in protein, fiber and lysine, an essential amino acid. According to usaemergencysupply.com, only 150 grams of amaranth provides an adult with 150 percent of the daily recommended protein intake. The grain is also high in phytosterols, which help prevent disease, says usaemergencysupply.com. For gluten-sensitive or gluten-intolerant individuals, amaranth is a good flour with which to cook, since it is gluten-free.
Eating raw amaranth grains or flour can prevent the body from absorbing nutrients, according to versagrain.com. Amaranth should always be cooked before eating. To keep it fresh in storage, recipetips.com recommends keeping the flour in a tightly sealed container in a refrigerator or freezer; it will be usable for approximately six months if kept under these conditions.