Roasted amaranth flour contains five times iron and three times the fiber of wheat flour. Amaranth flour is especially suitable for the production of unleavened (flat) breads like tortillas and chapatis which can be used as the sole or major cereal ingredient. Individuals who experience allergic reactions to foods containing gluten can avoid or minimize these unpleasant symptoms by using amaranth flour in combination with other flours that are either gluten-free or extremely low in gluten content.
