Amaranth Flour Pizza Dough Recipe | Food For Net (2024)

FAQs

How can amaranth flour be substituted for wheat flour? ›

The flour is too dense to be used on its own but can substitute for all-purpose flour in baked goods by up to 25 percent. Amaranth flour has an earthy, grassy taste. Therefore, it works better in savory dishes like breads and pizza dough as well as to thicken sauces, gravies and soups.

The small, light tan colored seed is cooked similarly to rice and oats and eaten as a pilaf or porridge. Amaranth is also ground into a flour and used in baking, particularly in recipes that are gluten-free. Amaranth is sold as both seed and flour and is often found in the health food section of the supermarket.

Amaranth flour works very well as a thickener for soups, sauces, and stews. Use amaranth flour as a 25% replacement for wheat flour in recipes and combine it with other gluten free flours to achieve the best texture for your baked goods.

The best flour for making Deep-Dish Pizza Dough is all-purpose flour. In bakeries and pizzerias, Pizza Flour is often used because it is a high-protein flour that produces a light and airy crust. However, all-purpose flour will also work well for Deep-Dish Pizza Dough.

Cinnamon bread demonstrates that amaranth inhibits breads' rise. A yeast loaf baked with 25% amaranth flour is acceptable, but loaves using 50% amaranth flour or more are incredibly dense and barely rise.

Amaranth has many micronutrients and anti-inflammatory properties. It may help lower cholesterol, aid weight loss, and is gluten-free.

For people with intolerance to lysinuric protein, eating amaranth may cause diarrhoea and stomach pain. Moreover, another side effect of lysine increase body's calcium absorption, and bring free, damage-causing amount of calcium in the body. So avoid taking large amounts of calcium and lysine at the same time.

Amaranth flour can be used up to 15% in the production of amaranth–wheat composite bread without affecting physical and sensory qualities (Ayo, 2001). In addition, amaranth flour improves the protein quality of the bread, which is particularly beneficial for children.

It has to be noted that amaranth has high glycemic index - approximately of 107 and an insulin curve that suggests an insulinogenic effect. This is the reason why Nmami suggests that the grain should be consumed in combination with low GI foods like wheat. Mixing wheat with amaranth can reduce its GI to 25, she says.

Rajgira (amaranth) flour is a popular ingredient used during fasting periods in Indian cuisine due to its high nutritional value. It is gluten-free, rich in protein, fiber, and other essential nutrients, making it a healthy choice for those with dietary restrictions.

Can we eat amaranth flour daily? ›

It is easy to include amaranth in your daily diet as it is a versatile ingredient. You can switch to Rajgira atta or amaranth flour for maximum benefits or use it while baking. In addition, you can also eat amaranth seeds as a nutritious snack or in your morning cereal.

Bob's Red Mill Whole Grain Amaranth Flour has a mild but distinct, slightly sweet, nutty, earthy, malt-like flavor. It enhances the flavor of baked goods, and it's very easy to use. Simply substitute it for 25% of your recipe's wheat flour!

Double Zero Flour From Italy

I discovered Antimo Caputo Chefs 00 Flour (double zero flour) through various cooking classes. I've used this 00 flour for years and it truly makes the best pizza dough, much better than all-purpose flour.

Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Soybean Oil, Salt, Calcium Propionate (Preservative), Dextrose, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Monocalcium Phosphate, Calcium Lactate), Corn Starch, Yeast, L-Cysteine ...

Use Tipo 0 or Tipo 00 flour. Tipo is a grading of flour on the Italian flour scale. And these flours have just the right amount of protein content - around 12.5% for pizza baking.

Rice flour has a texture similar to wheat flour, so makes the best substitute for more 'traditional' baking. You can also use it to make noodles, shortbread, crispy vegetable-packed fritters and light, lacy pancakes, such as South Indian Appams.

Start by replacing 25 percent of white or whole-wheat flour with a gluten-free flour and see how it goes. Here are a few favorite varieties to consider adding to your repertoire: Nut flours, such as almond, coconut, and hazelnut. Grain flours, such as buckwheat, oat, millet, teff, brown rice, quinoa, and amaranth.

Amaranth has more protein than wheat; whereas 1 cup of whole wheat flour has 16 grams of protein, 1 cup of raw amaranth contains 28.1 grams. Oats are a close second with 26.3 grams of protein. Raw white rice contains 13.1 grams, and white flour has 11 grams of protein.