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5 Kg Flour of Amaranth
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Amaranth is a food of plant origin that falls in the family of cereals.
Amaranth does not contain gluten and this fits perfectly in a food "gluten-free" of celiac patients (although this type is manufactured in a facility where you are working, even the wheat, therefore is not suitable for the celiac disease); in addition to this feature, the amaranth has nutritional properties that are worthy of more attention.
Being highly aromatic, the flour of amaranth is useful in the formulation of biscuits, bread, ethiopian (injera) and indian bread (chapati).
Amaranth is a food that provides the same energy of whole grains. For its part, contains doses excellent of fibers, a greater amount of lipids (up to 7 times higher than the equivalent whole wheat), portions amazing of calcium (5 times more), and iron (twice).
Ideal for baked products alternative.
Because it is rich in iron and calcium.
How to USE
Ideal for sweet and savoury products. Being gluten-free it is advisable to use it in combination with flours that generate gluten like wheat, KAMUT® khorasan wheat or spelt. The percentage of use that is recommended is 30%. In purity it can be used for the pastry and the sponge.
Average value Unit
Energy 1551/371 kJ-kcal/100g
of which saturated fat 1.5 g/100g
Carbohydrates 65 g/100g
of which sugars 1.7 g/100g
Fibers of 6.7 g/100g
14 protein g/100g
Salt <0.01 g/100gMay contain traces of GlutenMay contain Soy
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