The Complete Handbook of Amaranth
A practical reference for growers, processors, buyers, and food businesses on selecting, handling, and profiting from amaranth grain and flour
by Alumigogo Books
non-fiction
The complete professional reference on amaranth: varieties, processing, cooking, troubleshooting, and market opportunities.
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About this book
Amaranth is a resilient, nutritious grain with a unique protein profile and a steep learning curve. Its tiny seeds behave differently from wheat, rice, or quinoa, and its high oil content and gluten-free status raise specific issues for storage, milling, and cooking. For professionals, a mistake in understanding these differences means wasted product, off-flavors, or failed batches. This handbook provides the consolidated technical and practical knowledge needed to work with amaranth at scale or in a serious home kitchen.
Inside, you will find a systematic examination of amaranth species, commercial grades and specs, and a chapter-by-chapter guide to selection, storage, processing, and cooking. The troubleshooting section covers real-world problems like rancidity, popped grain failures, and sticky batters. The final chapters detail the supplier landscape and where the commercial opportunities are, from wholesale grain trading to private-label flour, excluding fluffy advice in favor of market data and operational reality.
This is a reference to be used, not just read. It is designed for the buyer at a specialty food company, the mill operator, the grain farmer exploring a new crop, and the enthusiast who wants to understand what they are working with on a technical level.
Reader Reviews
Jeffrey Lee
★★★★★Finally, a reference that treats amaranth like wheat or rice instead of a novelty. The chapter on understanding the grain itself is worth the price - I had no idea the species differences mattered that much for protein content and popping behavior. The troubleshooting chapter is already dog-eared on my desk. This replaced an entire drawer of scattered PDFs and workshop notes from the last five years.
Eric Baker
★★★★★It's a solid, well-written reference and I appreciate the lack of hype, but it felt a bit too oriented toward industrial milling and bulk processing for my use as a small-scale baker. The cooking instructions were useful, though I wish they had more on small-batch flour milling and the spec tables felt overly detailed for what I need day to day. Still a good buy, just not the perfect fit for every reader.