Amaranth is native to Central America and was also used for religious ceremonies by native populations.

The amaranth flour is rich in fibers and with a high iron and magnesium, also contains many essential amino acids including lysine stands out, an element of which many cereals are lacking.

It is used to make shortbread, soft pastries and biscuits that do not require strong structures, such as sponge cake, and can be used alone, slightly increasing the addition of liquids as the flour absorbs a lot of water. In bread or pasta mixes it can be used at 25-30%.

Amaranth flour is part of the so-called superfoods for its nutritional qualities and, very importantly, it is gluten-free.

Amaranth is native to Central America and was also used for religious ceremonies by native populations.

The amaranth flour is rich in fibers and with a high iron and magnesium, also contains many essential amino acids including lysine stands out, an element of which many cereals are lacking.

It is used to make shortbread, soft pastries and biscuits that do not require strong structures, such as sponge cake, and can be used alone, slightly increasing the addition of liquids as the flour absorbs a lot of water. In bread or pasta mixes it can be used at 25-30%.