Bob's Red Mill Organic Whole Grain Amaranth, 24 Oz (4 Pack)

Great price on Amazon compared to grocery stores and especially health food stores. Fresh seeds and high quality product. My wife grinds this grain and adds it to breads and cereals. The following is an article from sunwarrior: Amaranth is considered a weed by much of the world, but it has been grown as a grain-like seed and a vegetable for thousands of years. The Aztecs used it as a staple and even included it in their religious rituals. It has about the same yield as many other commonly used grains like rice and a similar nutritional value to quinoa, which makes it well worth looking into. 1.Gluten Free – Amaranth isn’t really a grain and it does not have the sometimes troublesome proteins you find in wheat, rye, and barley. Amaranth flour can be used to thicken soups, sauces, and more. It can also be used with other gluten free flours and gums in baking. 2. Cholesterol – The oils and phytosterols in amaranth help lower cholesterol levels, including LDL and triglycerides. 3. Inflammation – The anti-inflammatory properties of peptides and oils in amaranth can ease pain and reduce inflammation. This is especially important for chronic conditions where inflammation erodes your health, such as diabetes, heart disease, and stroke. 4. Cancer – The same peptides in amaranth that protect against inflammation may also help prevent cancer. The antioxidants in this grain may even help protect cells from other damage that can lead to cancer. 5. Blood Pressure – The fiber and phytonutrients in amaranth lower blood pressure according to some recent studies. This seed tackles cholesterol, inflammation, and blood pressure, making it an all-around good food for heart health. 6. Protein – Amaranth is a very rich source of protein and this protein is also highly bioavailable. The protein in amaranth is more digestible than other seeds and grains and has been compared to the digestibility of milk protein. 7. Lysine – Vegetables and grains are often lacking in this essential amino acid. Amaranth has a good amount of lysine which helps the body absorb calcium, build muscle, and produce energy. 8. Fiber – Amaranth is a high fiber food. This makes it filling and means it aids digestive health, cholesterol, blood pressure, and slows the absorption of sugars to let the body keep up with energy production. 9. Minerals – Amaranth is a very rich source of minerals like calcium, magnesium, and copper. It is also a good source of zinc, potassium, and phosphorus. These build strong bones and muscles, aid hydration, boost energy, and are vital in thousands of processes throughout the body. 10. Vitamins – Amaranth is also a good source of many essential vitamins too, including A, C, E, K, B5, B6, folate, niacin, and riboflavin. These act as antioxidants, raise energy levels, control hormones, and do much more. 11. Immune System – Amaranth may boost immune function according to some studies, probably thanks to the potent vitamins, minerals, and antioxidants. 12. Gray Hair – Amaranth helps prevent premature graying, mainly due to the minerals this seed has in abundance. Amaranth, like most seeds, nuts, and grains, does contain some phytic acid, a phosphorus storage molecule that can bind to many minerals and keep us from digesting and using these vital nutrients. It is always better to soak, ferment, or sprout seeds and grains before cooking them to neutralize most of the phytic acid. Amaranth has a modest amount of oxalic acid, which should be avoided or only moderately used by those with gout, kidney problems, or rheumatoid arthritis. 13. Snack Bonus – You can pop amaranth, like popcorn, and use it as a healthy snack or as a treat by mixing it with coconut syrup or honey. Highly recommended

Amaranth has a stronger flavor than most grains, and it has taken me a few tries to perfect its cooking. I tried it as a savory side dish but it is too soupy and the grains are too tiny and it was just weird. Works better as a breakfast dish. Here's how I do it, and it's so delicious that even my kids think it's edible: Cook in almond and coconut milk (no water) so you are adding flavor from the start. Add honey or stevia for a little sweetness (to taste). Add ground flax seeds for nutrition boost if you want (the other flavors hide it completely. Just add a tablespoon at a time to taste. I've thrown in as much as half a cup.) Add salt to taste. Add shredded coconut, up to a cup per two cups of dry amaranth. I usually add the coconut after the grains are cooked (soft) so the chewy coconut doesn't confuse the issue of whether it's done. A cup of raisins is good too. I always shake in some cinnamon and sometimes a teaspooon or more of vanilla. I'm not providing measurements because, a. I don't measure and b. It isn't necessary. As long as you start with two cups of dry grain and two to three cups of liquid, you can just add liquid as needed. If you find it's too loose, just add shredded coconut (or flax), which is super for absorbing liquid. If you like more crunch, throw in some sliced almonds or chopped walnuts or pecans. When it's all done, I always stir in a cup or two of frozen blueberries. Delicious! Keeps several days in the fridge and also freezes well.

I tried a slightly lower priced brand (also reviewed on here). Bob's, hand down, is the best. Tastes great. No grit. Cooks a delicious breakfast porridge. I love to mix it half and half with buckwheat - a little honey, a little butter. Mmm...

Love the amaranth! Great product.

I buy Bob's Red Mill Amaranth in bulk, as I go through a lot of it. I found that doing so was very economical. These cost twice as much in my local grocery stores. I like to dry pop my amaranth on the stove and add it to smoothies for extra protein. I also like it as a topping on my Greek yogurt. I have also used this in my meatloaf recipe to replace the bread crumbs. Amaranth is a delicious ancient grain that is packed with protein. I eat a lot of it because I tend to be anemic, and have found many ways to incorporate it into many foods and recipes.

I've been eating this daily for about a month now. Because of its nutritional value, I was determined to find a way to incorporate it into my diet. For me, two things did not work -- popping it like popcorn [yes it did pop, but it burned too] and boiling it as a stand-alone dish [it's not inedible, it's just not very good]. On the other hand, I add it to palenta [from Bob's Mills] or oatmeal. With salt, olive oil and turmeric, it adds quite an interesting element to both. It does have something of an earthy taste that I find pleasant when mixed with palenta or oatmeal. Let's acknowledge something, those of us who buy and try things such as Amaranth. We are primarily into this for the nutritional value rather than the gustatory delight. This does not disappoint

Used to live by Bob's Red Mill amaranth flour for gluten-free muffins and flat bread but it is no longer being sold. I thought I would buy amaranth grains and just mill them myself. I experimented with a blender which did a good job rendering a smooth flour. However, I don't remember the previous amaranth flour smelling this strong or overpowering the final product. I'm not that enamored of the result to go through the trouble of buying and using a real but expensive mill. Maybe one day Bob's Red Mill will bring back amaranth flour or Anthony's will start making it.

In all honesty I was not sure how to cook it or what to do with it. It has some "earthy" flavor to it, something between seaweed and Yerba Mate. It is about 60% less than quinoa so popping it like a pop corn did not work. Cooking it was rather easy, but direction recommends way too much water to use. You might end up with some sort of gravy. Bottom line, it is interesting alternative to quinoa that mixes well with milk or can be eaten as oatmeal substitute for breakfast. It has specific flavor that might take some time to get use to. Buying pack of 4 might be a stretch if you did not like it or did not find good application.