Can I use this mix as a partial flour substitute in my own recipes?

Because the mix already contains dried onion and likely salt, it works best in savory applications: soda bread, focaccia, cracker dough, savory muffins, veggie burger binders, or coatings for baked vegetables. Start by substituting 30 % of the total flour weight with the mix; if you like the result, you can push to 50 %. Beyond that, the lack of gluten and the extra fiber from amaranth may make the dough crumbly or overly dense unless you add a binder (egg, psyllium husk, or a commercial gluten-free flour blend that includes gums).

Expect the batter or dough to absorb more liquid — add water or milk a tablespoon at a time until you reach the consistency the original recipe calls for. The dried onion will disperse its flavor throughout, so you can reduce or omit any fresh or powdered onion the recipe originally used. Taste the raw batter (if it contains no raw egg) and adjust salt, since the mix may already be seasoned.

For sweet recipes (cakes, cookies), the onion note clashes, so keep this mix for savory baking only. Store the resealed bag in a cool, dry place and use within the best-before date; the small amount of fat in amaranth can turn rancid over long storage, especially in warm kitchens.