Taste the Whole Grain Difference
Welcome to
AMARANTH
Gluten-Free Bakery
Taste the Whole Grain Difference:
What sets us apart
Like all people following a specific diet, we become experts at reading labels on food products.
As you might have noticed by now, gluten isn't the only thing missing on a lot of GF food products - nutrition is, too!
Sugar, starch, and empty calories fill the grocery store shelves.
At AMARANTH Gluten Free Bakery,
we bake our breads with as much whole grain goodness as possible, and use only honey to give it a touch of sweetness.
We mix our own flour blend every week made from whole grain flours such as Brown Rice, Millet, Amaranth,
and Coconut (yep, it's a flour!) We mix in a little tapioca and arrowroot
starch to give the blend the right consistency for proper rising, and always mix in a heap of golden flaxmeal
for even more nutrition.
One of the few "benefits" of beginning a gluten-free diet is that is opens a whole new world of nutritious and delicious
grains - quinoa, amaranth, teff. How many people would have given them a second look on the shelf before going Gluten
Free? But these little grains are mighty nutritional powerhouses!
