To make our Flour of Life Amaranth Flour, we sprout raw, organic amaranth for extra flavor and nutrition, then gently stone-grind it into a nutty, earthy flour that will liven up your gluten-free baking. Stock up today with this tasty source of manganese, calcium, fiber, and high-quality protein!
Ingredients: Organic Raw Sprouted Stone Ground Amaranth Flour
-Certified Kosher, Pareve
-Processed in a peanut-free, dairy-free, and soy-free facility
Amaranth’s earthy, nutty, almost peppery taste makes this gluten-free flour a welcome addition to both savory and sweet baking-- substitute in as much as 50% amaranth flour for the best taste and texture. It’s a great way to add nutrition and flavor to your favorite baked goods, including pancakes, quick breads, pizza dough, flatbreads, and crackers.
Amaranth, unlike most grains, is a complete protein, boasting all nine essential amino acids. No other grain has more of the amino acid lysine, which is essential for calcium absorption and healthy muscles.
Amaranth is also an excellent source of manganese and calcium, minerals vital to bone health, and it’s a good source of iron, zinc, phosphorus, and magnesium. Even better, a healthy dose of fiber and unsaturated fat make it hearty, satisfying, and good for keeping blood sugar levels in check.
Our Better Than Roasted (BTR) sprouting process maximizes the bioavailability of essential vitamins, minerals, and nutrients in this delicious ancient grain. It also removes bitterness and concentrates flavor, yielding a sweeter, more easily digestible, and more flavorful product. Read more about our BTR process HERE.
Once it’s soaked and sprouted, we stone-grind the amaranth slowly at low temperatures to further preserve sensitive vitamins and nutrients. After all, that’s how flour was first made. Read about the benefits of stone grinding HERE.
FUN FACT! Amaranth is a nutritional powerhouse. The name comes from the word “amarantos,” which means “everlasting” or “never-fading” in Greek.
Shelf life: One year if properly stored
Storage: Cool, dry, dark area. Sprouted flours can be refrigerated or frozen to extend freshness.