Amaranthus Flour


The natural absence of gluten and the high fibre contents make amaranthus easy to digest and suitable for coeliac patients and infants being weaned.  It is a scented flour with a high protein supply.  It is obtained from a plant that belongs to the Gramineae family originating in South America.  As it is highly aromatic amaranthus flour excels in the preparation of biscuits, bread, meatballs and focaccia.