Amaranth flour is used in a gluten-free flour alternative that is used in a variety of products, including baked goods, pastas, and snacks. To produce it, the raw amaranth seeds are first cleaned to remove any impurities such as dirt or debris. Then, the seeds are dehulled to remove the tough outer coating. This can be done mechanically or through a combination of heat and abrasion. Next, the dehulled seeds are milled into a fine powder using specialized equipment such as a pin mill or impact mill. After milling, the flour is sifted to remove any remaining larger pieces of seed and to ensure a consistent texture.