Amaranth Flour Bulk, Sprouted, Organic
Flour of Life sprouted Amaranth Flour is made with organic amaranth that has been soaked, dehydrated, and stoneground while maintaining a low temperature to preserve nutrients. Stock up on this great source of protein today!
Organic Sprouted Amaranth Flour
Ingredients:
Organic Raw Sprouted Stone-Ground Amaranth Flour
⚠️ Proposition 65 Warning (California Residents):
⚠️ WARNING: Consuming this product can expose you to chemicals including lead and cadmium, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information, go to www.P65Warnings.ca.gov/food.
Product Highlights
- Sprouted
- Stone-ground
- Certified Organic and non-GMO
- Certified Kosher (Pareve)
- Vegan
- Processed in a peanut-free, dairy-free, and soy-free facility
What Makes It Special
Amaranth flour has a naturally earthy, nutty flavor with a hint of peppery richness, making it a versatile gluten-free addition to both sweet and savory recipes. For best taste and texture, substitute up to 50% of your flour with amaranth flour. Use it to enhance pancakes, quick breads, flatbreads, pizza dough, muffins, and crackers with deeper flavor and extra nutrients.
Amaranth stands apart from other ancient grains because it is a complete protein — containing all nine essential amino acids. It is particularly rich in lysine, a key amino acid that supports calcium absorption, healthy muscle formation, and overall metabolic function.
Nutrient Benefits
This flour is naturally rich in manganese and calcium, both crucial for bone strength and density. It also provides iron, zinc, magnesium, and phosphorus to support circulation, immune function, and energy production. Its combination of fiber and unsaturated fats contributes to satiety and helps stabilize blood sugar levels.
How It's Made
Our flour starts with sprouted amaranth. Through our Better Than Roasted (BTR) sprouting method, we enhance nutrient availability, reduce bitterness, and increase digestibility, resulting in a milder and sweeter flour. Sprouting initiates natural enzymatic activity, unlocking more of the grain’s vitamins and minerals.
After sprouting, we stone-grind the amaranth slowly at low heat to preserve sensitive nutrients—just as traditional grains were milled long before industrial processing existed. This time-honored method protects flavor compounds and yields a smooth, fresh flour with superior nutritional integrity.
Fun Fact
Over 8,000 years ago, amaranth was a sacred and staple food of the Aztec civilization. It was used to make tortillas, ceremonial foods, and even nourishing drinks blended with honey. When Spanish colonizers banned the cultivation of amaranth, the resilient Aztecs gathered wild crops and continued using it discreetly. Because of their determination and stewardship, this ancient grain is still enjoyed today.
Storage
Shelf life: Approximately one year when stored properly.
Store in a cool, dry, and dark place. Refrigerate or freeze sprouted flour to maintain freshness and flavor for a longer period.
