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Natural Amaranth, Case(6) #10 cans

SKU
SPO052
In stock
Special Price $156.43 Regular Price $195.54
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Overview

Natural Amaranth is one of those ancient grains that packs a punch of protein.  It is very small, and it is easy to sneak into salads, protein bars, brownies and other goodies.  This makes a great porridge by itself, or you can do a multigrain porridge that is healthy and to your tastes.  This is a must have for your long term food storage.

Ingredients:  Natural Amaranth grain. No preservative added. Naturally gluten free product. This product is non-GMO.

Packaged in a plant that handles milk, wheat, eggs, and soy products.AMARANTH

#10 case:  SPO052- 156 servings (88 oz per can)

Natural Amaranth is a chemical-free grain that, when ground, makes a light, tasty flour. Amaranth is high in protein and is gluten-free. An ancient grain used by the Aztecs, it has a nutty, slightly spicy flavor and works great as a cereal or ground into flour for bread making. It is also fun to pop and eat as popcorn. For those who cannot tolerate wheat, amaranth is the answer for your long-term food storage and preparedness needs.

Shelf life estimates are based on industry studies from sources deemed reputable. Since Rainy Day Foods has no control over individual storage practices, they must disclaim any liability or warranty for particular results.

Shelf Life:  Should be stored in cool dark place- optimum condition is 60 degrees or less- for longer storage. Storing properly in our enameled cans and Super pail buckets, product may store up to 20-25 years. Bulk products need to be repackaged for long term storage.

Packaged in a plant that handles milk, wheat, eggs, and soy products.

More Information
Nutritional Information

Directions:  Amaranth can be cooked as a cereal, ground into flour, popped like popcorn, sprouted, or toasted.  To cook amaranth boil 1 cup seeds in 3 cups liquid such as water. It can also be used with rice and beans in casseroles or soups. Amaranth flour is used in making pastas and baked goods. It must be mixed with other flours for baking yeast breads, as it contains no gluten. One part amaranth flour to 3-4 parts wheat or other grain flours may be used.