Amaranth Flour

Food to Live’s Amaranth Flour is made from whole Amaranth Seeds by using the traditional stone-ground method, also known as chakki method. This long-established technique implies low temperatures allowing for the preservation of the original flavor and all the powerful nutrients of the grain. As a result, the product obtains a fine texture along with a nutty, subtly sweet taste with somewhat earthy notes.

Whole-Grain Organic Amaranth Flour delivers plenty of healthy vitamins and minerals, including high-quality protein, Vitamins A, C, E, and B6, Calcium, Manganese, Potassium, and Phosphorus. It is especially rich in Folate, pantothenic acid, and amino acid lysine. The latter is indispensable in the absorption of Calcium from the gastrointestinal tract. Compared to regular all-purpose flour, Amaranth Grain Flour boasts threefold dietary fiber and fivefold content of Iron. Furthermore, its potent antioxidant properties make Amaranth Flour a great fighter against free radicals and oxidative stress.

Finely Ground Amaranth Flour can be used for thickening sauces, gravies, and soups. It’s also great for making pancakes, tortillas, flatbreads, pizza crusts, pasta, or amaranth cookies. Being classified as naturally gluten-free, finely milled whole amaranth grains can be used as a wheat flour substitute in yeast-risen recipes in the ratio of 1:3. Moreover, you may use Amaranth Flour for baking pastry staples instead or in combination with other flours, such as quinoa, brown rice, almond or even with coconut flour.

If you want to extend the shelf-life of Amaranth Flour in bulk stick to our recommendations. It shouldn’t be exposed to sunlight; the most preferable storage location is a cool dry place, either pantry or in the freezer.