Amaranthus Flour

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MOQ : 100 Packs

Amaranthus Flour Specification

Grade
Food Grade

Protein (%)
About 13-15%

Additives
No additives, 100% natural

Carbohydrate
Around 55-60%

Fat Content (%)
Approximately 7-8%

Usage
Ideal for baking, gluten-free recipes, porridges, and chapatis

Weight
Variable as per pack (1, 5, 10 kg)

Type
Gluten Free Flour

Made From
Amaranthus Seeds (Rajgira)

Processing Type
Ground/Milled

Color
Pale Off White to Light Brown

Pack Size
1 kg, 5 kg, 10 kg

Pack Type
PP Bag, Pouch, Packet

Texture
Fine powder

Moisture Content
Less than 10%

Shelf Life
6 to 12 months under cool, dry conditions

Suitable For
Vegan, Vegetarian, Gluten Intolerant

Nutritional Benefits
Rich in fiber, calcium, iron, and lysine

Allergen Information
Naturally Gluten-Free

Purity
99% Pure

Storage Instructions
Store in an airtight container, away from moisture and sunlight

Amaranthus Flour Trade Information

Minimum Order Quantity
100 Packs

Payment Terms
Cash in Advance (CID)

Supply Ability
5000 Packs Per Month

Delivery Time
10 Days

Main Domestic Market
All India

About Amaranthus Flour

Purchase our ravishing Amaranthus Flour, a perfect choice for health-conscious individuals seeking matchless nutrition. Milled from 99% pure Amaranthus (Rajgira) seeds, this fine powder is naturally gluten-free, making it ideal for vegan, vegetarian, and gluten-intolerant diets. With markdowns available, find bulk packs from 1 kg to 10 kg in sturdy PP bags, pouches, or packets. Packed with fiber, calcium, iron, and lysine, it offers rich nutritional benefits with no additives-merely pure, ground goodness. Enjoy a shelf life of 6-12 months when stored in cool, dry conditions away from sunlight. Perfect for baking, porridges, and chapatis.

Exceptional Versatility and Application of Amaranthus Flour

Amaranthus Flour's fine texture and pale off-white to light brown color make it suitable for a variety of uses. It is perfect for gluten-free baking, chapatis, porridges, and health-focused recipes. Whether you are a home cook, a cafe owner, or a food manufacturer, this flour adapts seamlessly to your kitchen demands. Its natural purity and allergen-free profile ensure it's suitable for vegan, vegetarian, and gluten-intolerant users alike, providing a reliable alternative for modern culinary applications.

Certifications, Payment, and Reliable Delivery of Amaranthus Flour

Our Amaranthus Flour meets strict food-grade standards and is processed without additives for unmatched quality. We keep stock ready to meet orders swiftly, supporting flexible payment terms for bulk buyers. Shipment is quick and reliable throughout India, with typical delivery times ranging from 3 to 7 business days depending on location and order size. Trust in our commitment to certified quality and seamless delivery for every purchase, ensuring your business or home never runs out of this essential flour.

FAQ's of Amaranthus Flour:

Q: How should Amaranthus Flour be stored to maintain freshness?

A: Store Amaranthus Flour in an airtight container, placed in a cool, dry area away from sunlight and moisture to preserve its quality and shelf life.

Q: What are the main health benefits of using Amaranthus Flour?

A: Amaranthus Flour is rich in fiber, calcium, iron, and lysine, making it a nutritious choice that supports bone health, digestion, and protein intake while being naturally gluten-free.

Q: Where is this Amaranthus Flour sourced and processed?

A: Our Amaranthus Flour is sourced from premium Rajgira seeds and milled in India following strict food-grade and quality standards.

Q: How versatile is Amaranthus Flour in recipes?

A: This flour is highly versatile, perfect for gluten-free baking, porridges, chapatis, and other innovative recipes, making it a staple in both home kitchens and commercial setups.

Q: What makes your Amaranthus Flour different from others available in the market?

A: Our flour is 99% pure, contains less than 10% moisture, and is completely free from additives, offering a matchless, all-natural gluten-free alternative with reliable purity.

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