Amaranth flour

Amaranth flour

Amaranth is a unique plant. And amaranth flour is unique. No other flour can compare with amaranth in terms of the content of useful substances! One of the most important advantages of amaranth is that it is gluten-free. This factor is extremely important for a healthy diet of any person today. Add amaranth flour to baking, replacing it with 20% to 50% wheat flour.

What is the benefit:

• What rare substance comes to mind when talking about amaranth? Of course, scvalen. Squalene saturates our tissues and organs with oxygen. It prevents the destructive effect of oxidative processes and is a strong immunomodulator. Thus, amaranth actively fights the main causes of aging of the body.
• Amaranth flour is gluten free! The main "culprit" of allergic reactions in modern people is gluten. In addition, gluten irritates and disrupts the permeability of the small intestine mucosa, which leads to serious diseases. If you care about the health of your family, it is advisable to reduce the consumption of products containing gluten as much as possible.
• Amaranth flour is rich in protein and trace elements. Wheat flour is a source of empty carbohydrates. It is safe to say that amaranth flour enriches any product in which it is present.
• In addition, amaranth flour is rich in iron, potassium, important vitamins A, E and D.

Method of use:

Add amaranth flour in a ratio of 1:3 to wheat flour for pancakes, gingerbread, cookies and cheesecakes.

Ingredients: Amaranth flour

BJU: proteins 9.5 g, fats 3.9 g, carbohydrates 67.8 g; energy value — 1 439 KC / 344 kcal