Using in Baking Blends
1 person found the following review helpful
Posted by Reviewer2588957 on Dec 07, 2009
I am using this flour in gluten free baking blends to improve the nutritional content of the products. It's another ancient grain that is better for us than rice, wheat, potato and corn flours.
Light and nutritious
Posted by Reviewer3021647 on Dec 14, 2009
Excellent flour substitute for those of us who can't tolerate gluten. Very nice texture and beautiful aroma.
Whole Grain Amaranth
Posted by Reviewer2804221 on Feb 24, 2010
Good to use in healty bread recipies
Posted by kirsti64 on Apr 29, 2010
Posted by Reviewer3325428 on Mar 24, 2008
rich in lysine and user friendly for those with celiac disease; it's delicious in baked goods