<<Disclaimer: Verify this information before applying it to your situation.>>

>Pure amaranth (which naturally contains no oats, no maltodextrin) could
>be used by itself rather than in a processed food product (which I assume
>Against the Grain must have been talking about). I know amaranth is
>incredibly tasty when mixed with wheat for bread, so I imagine it's worth
>a try for rice or corn products as well.

Yes, so much tasty as to be overwhelming if overused.

>Amaranth seed is rather small, I think, and if you get the seed and grind
>it yourself you should be able to easily see if anything else has
>wandered into it. Wheat and oat kernels, for example, are very big in
>comparison.

It is smaller than poppy seeds, and a distinctive yellow color
as well. At least what I got from a local health food store was.

>Grinding it yourself is probably a good solution for other things that
>have a bad reputation only because they often have some wheat
>accidentally in them and the flour might well contain traces of gluten as
>a result.

Grinding is not needed, when used as a flavoring additive.
I do not think it is starchy enough to grind and use as
a bulk flour replacement. Has a high protein content, and
especially high Lysine, the amino acid that the protein in
corn is low in.

One pamphlet I have, revised in 1985, suggests using either
25 percent Amaranth with 75 percent grain, or 75 percent Amaranth
with 25 percent starch. Suggested starch sources are Arrowroot,
Tapioca Starch (not granules) or Potato Starch.

The pamphlet specifically mentions this as suitable for
Celiacs. The pamphlet is titled Baking With Amaranth,
written by Marge Jones, with no publisher information
other than the authors address:
 Marge Jones
 PO BOX 257
 Deerfield IL 60015
 USA

I have no idea whether the address is current.

>I recall someone on this list who is very sensitive to gluten
>reporting NO reaction to oatmeal made with whole oats, if the oats were
>examined before use and any stray wheat was picked out.

I am very sensitive to gluten, and have had no reaction to
Amaranth at all. Since I am also intolerant to beans, soy,
peanuts, any good vegetable source of protein is literally
a life saver for me.

>                    Peace, Cathy Flick [log in to unmask]

Thanks for your analysis Cathy.

Hope this additional information helps someone
as much as it has helped me.

Mike Barushok
[log in to unmask]
located in Wichita KS USA (The wheat capital!)