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Eumarrah Hobart |
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A NUTRITIOUS GRAIN FREE FLOUR
Amaranth flour is a protein rich flour made from the seed of the amaranth plant. It was widely used by the Aztecs and Incas. It can be used in a similar way to other gluten free flours, and has a nutty and earthy flavour.
HOW TO USE
> Great for thickening sauces and soup, baking, flatbreads, pancakes, and batters.
> Mix with potato flour (or mashed potato) and spices to make Rajgira Paratha flatbread.
> Works well mixed with other gluten free flours in baking, such as quinoa or rice.
Product should last up to 6 months if stored in an airtight container in a cool dark area.
Country of origin: India 100%
Nutrition info per 100g: Energy 1553 kJ; Protein 13.6 g; Total Fat 7 g; -Saturated 1.5 g; Carbohydrate 66.7 g; -Sugars 1.7 g; Sodium 4 mg
Product should last up to 12 months if stored dry and airtight in a cool dark area.
Nuts, peanuts, soy, milk products, gluten and other allergens are processed on the same premises and there is a potential for cross-contamination.
