In this work, the morphological, thermal, and crystalline properties of starches isolated from two amaranth cultivars, Amaranthus cruentus (ACr) and Amaranthus caudatus (ACa); the viscoelastic properties of their pastes and gels, through oscillatory and creep‐recovery tests and the adjustment to the Maxwell mechanical model, were studied. Both starches presented type A crystalline patterns with high crystallinity degree (CD), 41.84% for ACr and 40.70% for ACa, associated to their low apparent amylose content (AAM) (1.06 g/100 g for ACr and 7.39 g/100 g for ACa). The ACr starch showed the highest values for temperature of gelatinization (Tg) (74.50°C) and ΔH (16.15 W/g). Amaranth gelatinized starches exhibited rheological behavior that corresponds to concentrated macromolecular solutions for ACr while ACa starches showed a gel‐type behavior. The ACa gels behaved as a viscoelastic solid with smaller values of instantaneous compliance (0.006 Pa−1 < J0 < 0.0002 Pa−1), retarded compliances (0.0005 Pa−1 < J1 < 0.000006 Pa−1; 0.0016 Pa−1 < J2 < 0.00008 Pa−1) and higher values of newtonian viscosities (33.4 × 105 Pa · s ≤ η0 ≤ 357.1 × 105Pa · s) than ACr, which facilitated their later structural recovery (75.8% ≤ final recovery ≤ 85.1%). The gels exhibited a small contribution of viscous flow's compliance (t/η0) brought about by the dashpot of the Maxwell's simple element, while in the ACr pastes, this element acquired importance. The Maxwell model of six‐parameters adjusted satisfactorily (R2 ≥ 0.986; RSS ≤ 3 × 10−4) the results of creep curves.