how many grams in a tablespoon of amaranth flour?

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things people ask

• How much amaranth flour thickens a cup of sauce?
  Start with one tablespoon, around 6.4 g, whisked into cold liquid before it hits the pan. Amaranth thickens at a lower temperature than wheat flour and stays cloudier, which suits rustic gravies and South Asian kadhi but not a clear consomme. For a thicker braise, use two tablespoons per cup of liquid and simmer at least five minutes to cook out the raw, grassy taste it has in small doses.
• Is a tablespoon of amaranth flour enough to coat fish or paneer?
  One tablespoon — about 6.4 g — coats roughly two small fillets or half a block of paneer in a thin dredge. Mix it with a tablespoon of rice flour for crispness, since amaranth alone browns fast and can taste bitter when it scorches. Press the cubes or fillets into the mix, shake off the excess, and pan-fry in oil hot enough to sizzle on contact.
• Can I use a tablespoon of amaranth flour as an egg replacer?
  Sort of. A tablespoon of amaranth flour whisked with three tablespoons of water makes a slurry that adds binding to vegan burgers, fritters, and cutlets, but it will not aerate like a flax or chia egg. Use it where the egg's job was structure, not lift — think tikki, kofta, and savory pancakes. For cakes and muffins, reach for ground flax or aquafaba instead.

related conversions

• Amaranth Flour: cups to grams
• Amaranth Flour: teaspoons to grams
• Amaranth Flour guide