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Amaranth Flour was widely used by the Aztec and Inca civilizations of the pre-Columbian Americas and it is produced by grinding seeds from the amaranth plant into a fine powder. Amaranth Flour is a source of complete protein containing all the essential amino acids and is particularly high in lysine. It is also a good source of magnesium and iron, and is high in dietary fibre.
Amaranth Superfine Flour is high in fibre providing over 9g of fibre per 100g and low in saturated fat and salt. Amaranth Superfine Flour provides 15% protein which will contribute to the growth and maintenance of lean mass.
Amaranth Superfine Flour is ideal for anyone looking to increase daily fibre intake. This can be added to foods to improve the nutritional content as well as being consumed separately as a high carbohydrate (low GI) and high fibre food supplement.
The dietary choices of all our customers are extremely important to us. Whilst this product is manufactured using ingredients and processing aids suitable for the vegan diet, please note that dairy powders are also used within the same production facility and cross contamination may occur at very small levels. This is a position supported by the Vegan Society.
Use as an alternative to plain white flour in cooking and/or baking.
Store in a cool, dry place away from direct sunlight. This product is intended to be used alongside an active lifestyle and a balanced diet. Suitable for vegetarians and vegans.
May also contain gluten, soy, milk and egg.
Unflavoured: Amaranth Superfine Flour (100%)
Serving Size - ~
~ - ~ (1kg)
|Energy||1693 kJ/404 kcal||20%|
|of which saturates||1.7 g||9%|
|of which sugars||1.7 g||2%|
* Reference intake of an average adult (8400 kJ/2000 kcal)
The nutritional information is based on the Unflavoured version, when choosing an alternative flavour the nutritional values may vary by up to 10%
Where reviews refer to foods or cosmetic products, results may vary from person to person. Customer reviews are independent and do not represent the views of The Hut Group.
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I don't tolerate wheat well (....or dairy...) so I'm always on the look-out for good alternatives. When I saw this on MP and saw that for a grain it has a high protein content, I thought - I'll try that! First off, it doesn't behave, act or taste like wheat flour. Don't go thinking cakes or pastries with this stuff. After some experimentation I found that it DOES make a very passable flatbread with a couple of provisos. Amaranth has an earthy taste. It may or may not suit your palate, to be honest I'm not overly bothered by it, having had to get used to alternatives for my diet. So to the flatbread. One scoop of amaranth, add some dry herbs or spices to it - whatever takes your fancy (I like chili, garlic and pepper) then add enough water to make a paste. Smoosh (technical term) into an oiled hot pan, shape into a flatbread with more smooshing, wait til the underside is a golden colour, flip and repeat. The flatbread won't act like pitta either so don't try to stuff it once cooked. One scoop makes one flatbread. It might work well in a flapjack scenario with oats, but that will take some experimentation. I hope this has given you some ideas. Well done to MP for sourcing this and making it available, I will definitely be making this a regular part of my diet.Goes Well With:Salmon, chicken, chili beef strips, curries.
It's hard to say something on this specific product- it is simply good quality amaranth flour. Great high protein heavy flour for gluten free baking or just a good addition to make traditional baking a little more health and interesting. Goes Well With:Gluten free baking