It is 100% stone ground Whole Grain Amaranth Flour has fine texture, and great for gluten free baking. It has a mild but distinct, slightly sweet, nutty, earthy, malt-like flavor, enhances the flavor of baked goods. It is especially high in the amino acid lysine.
Uses: Amaranth Flour used mostly in wheat bread, rolls, bagels, pastries and muffin recipes and can be substituted 25% of your conventional flour.
