- — Non-GMO, Kosher, Vegan
- — Rich in Iron
- — Contains Protein and Dietary Fiber
Unique property of Organic Amaranth Flour:
Food to Live’s stone ground Organic Amaranth Flour is valued for its high-quality protein, the content of which reaches almost 17% of the dry mass of the mixture. Furthermore, the plant protein content in the product is several times higher than in ordinary wheat flour. It is also rich in dietary fiber and iron. Amaranth based food is useful before and after workouts, as carbohydrates present within it, provide energy for physical activity, and proteins serve as “building blocks” for muscle recovery. The high concentration of the amino acid improves the absorption of calcium that leads to muscle cells development. Finely ground Organic Amaranth Flour has a much lower glycemic index than wheat flour, which means that its use will not lead to a sharp jump in blood glucose.
How to use ground Organic Amaranth Flour:
Whole-grain organic Amaranth flour is considered a good substitute for wheat flour, as it is lower in calories. The best way to use Organic Amaranth Flour for baking, is combining it with wheat flour (3:1), that way your dough will be healthier, yet will still rise. Organic Amaranth Grain Flour is also used for the preparation of non-GMO vegan porridge, pancakes, variety of baked goods, confectionery and pasta. The diversification of regular diet meals does not stop there; create nutritious pizza and pie crusts, tortillas, low-calorie muffins, flatbreads and more.
How to Store Organic Amaranth Grain Flour:
This high-quality product has a light milky color and a crumbly texture. Fresh Organic Amaranth Grain Flour has a delicate nutty taste and aroma. The flour should be stored in a hermetically sealed container in a cool and dark place, and its warranty shelf life is eighteen months from the time it was ground. Please note that after the expiration date, Amaranth Grain Flour starts to lose some of its useful properties.
