Amaranth Flour Substitutions

Flavor: This is where the swap really matters. Amaranth has a strong, earthy, slightly peppery flavor that oat flour's mild sweetness cannot replicate. If your recipe uses amaranth for its distinctive taste, oat flour will produce a much milder, more universally appealing result. This can be an improvement in recipes where amaranth's intensity was overpowering.

Texture: Oat flour is softer and lighter than amaranth flour, producing a more tender crumb. Amaranth flour can be quite dense and heavy, so switching to oat flour will give you a fluffier, more approachable result. Both absorb a fair amount of liquid, so no adjustment is needed there.