Amaranth Flour is produced by milling amaranth grains to form a flour. Amaranth is typically grown in regions known for their warmer climates such as South America and India. It is an excellent source of protein, calcium, and iron, and is especially high in lysine which is lacking in many other grains. Despite being one of the oldest crops in the world, Amaranth is still considered to be one of the most nutritious gluten free grains cultivated.
• Contains high levels of protein.
• Combines well with starches and other non-grain flours in gluten free baking.
• Has an earthy and nutty flavour.
• Aids digestion.
• Can be used to replace up to 25% of flour in recipes.
• Used as a thickener in sauces, gravies, soups and stews.