Amaranth Flour, Organic - 1kg

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  • Description
  • Nutrition Information
  • Uses
  • Reviews
  • Questions

Amaranth flour is produced by grinding seeds from the amaranth plant into a fine powder. Although technically not a grain, amaranth yields a buff-colored, grain-like flour that is variously described as nutty, earthy and grassy. Amaranth flour’s protein gets high marks for quality because of its rich content of the amino acids lysine and methionine. 

Why use it?

Amaranth flour is gluten-free, which makes it great for gluten-free baking. Unlike many other flours, it's also a good source of protein.
 
NUTRITION INFORMATION
  Per 100g
 Energy (kj) 1554
 Protein (g) 13.6
 Fat (g) 7.0
 -saturated (g) 1.5
 Carbohydrate (g) 65.3
 -sugars (g) 1.7
 Dietary fibre (g) 6.7
 Sodium (mcg) 4

How to use it:

  • Amaranth flour can be used to replace 25% of the flour in your own recipes
  • Great for gluten-free baking when combined with another non-grain flour or starch. 
 

Recipe Ideas

Multi Grain Gluten-Free Bread

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