Anitas Organic Products

Why its so great!

Amaranth can be cooked as a cereal, ground into flour, popped like popcorn, sprouted, or toasted. The seeds can be cooked with other whole grains, added to stir-fry or to soups and stews as a nutrient dense thickening agent.

An Idea for Preparation

The most common use for "grain" amaranth is to grind it into a flour for use in breads, noodles, pancakes, cereals and cookies. Practically gluten-free. Use it in grain-free recipes with tapioca, arrowroot, or other starchy flours to lighten baked goods made with amaranth. Amaranth can be popped like popcorn or flaked like oatmeal. Cooking: Add amaranth to twice as much water for a rice-like texture or 2-3 times as much water for cereal or to add to breads. Cook until tender, about 18-20 minutes.

Country of Origin


An excellent source for high protein.

Healthy Benefits

Amaranth is an ancient pseudo-grain that originated in South and Central Americas. It was grown extensively during the height of the Aztec civilization in Mexico in the fifteenth century. Provides a pleasant, robust, nut-like flavor to foods. Amaranth contributes more protein (is a "complete" protein), lysine, calcium, iron, potassium, phosphorus, and magnesium than other grains. Protein content is about 12-17%. Also a good source of vitamin C and beta carotene.

" Anita's locally mill wonderful flours will allow you to create the best nutritious breads ever.  We have tried flours from other mills in our restaurants but always go back to Anita’s. Thank you to John and your family for championing local mills in B.C. and Canada that are committed to creating high quality, nutritious flours and grains for us to enjoy baking and cooking with."

Suzanne Fielden
Rocky Mountain Flatbread