Sprouted Amaranth Flour

Sprouted amaranth flour is made from amaranth seeds that have been allowed to germinate (sprout) before being milled into flour. Amaranth is an ancient grain-like seed, not a true cereal grain, originating from the Americas. Sprouting can make nutrients in the seed more available and change its texture and flavor.

Manufacturers use sprouted amaranth flour as a whole-grain ingredient, adding a nutty flavor and slightly chewy texture to baked goods like breads and muffins. It can also be found in snack foods, crackers, and pasta, often as a way to increase the fiber and protein content of the product.

Sprouted amaranth flour is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of fiber, protein, and various micronutrients. Regulatory bodies like EFSA have evaluated amaranth, and it is considered a nutritious food ingredient. Evidence does not suggest adverse health effects from typical dietary consumption.