Eleo Amaranth Seed Flour: high-protein gluten-free food flour from ground amaranth seeds. Complete amino acid profile rich in lysine; contains squalene; calcium, iron, magnesium, manganese. Add 1–3 tbsp/day to smoothies, baking or porridge. 150 g.
Naturally gluten-free. No major EU allergens. May contain traces of seeds/nuts. Store sealed in cool dry place.
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Eleo Amaranth Seed Flour from the Altai Specialist range is a high-protein food flour produced from ground amaranth seeds (Amaranthus spp.). Amaranth is an ancient Mesoamerican pseudo-cereal cultivated since pre-Columbian times and recognised today as one of the most nutritionally complete plant food sources. Amaranth flour is notable for its exceptionally high protein quality — approximately 13–15% protein with a complete amino acid profile unusually rich in lysine, an essential amino acid often lacking in other cereal and pseudo-cereal flours. Amaranth seeds are uniquely rich in squalene — a natural unsaturated hydrocarbon typically associated with olive oil and shark liver oil but present in amounts of up to 6–8% in amaranth seed oil — giving the flour a distinctive lipid composition. Amaranth flour is naturally gluten-free and is a good source of calcium, iron, magnesium, phosphorus and manganese. Its mild, slightly earthy, nutty flavour blends well into both sweet and savoury preparations.
150 g bag. Food product. Naturally gluten-free.
NET QUANTITY: 150 g
COMPOSITION: Ground Amaranth (Amaranthus spp.) Seed Flour.
NUTRITIONAL VALUE: See product label for energy, fat, carbohydrate, fibre, protein and salt content per 100 g and per serving.
USAGE: Add 1–3 tablespoons per day to smoothies, porridge, baked goods, soups or sauces. Can be used as a partial or full gluten-free flour substitute in baking.
ALLERGEN INFORMATION: Naturally gluten-free. No major EU allergens in ingredients. Produced in a facility that may handle other seeds and nuts. Check product label for full allergen declaration.
STORAGE: Store in a cool, dry place, away from direct sunlight. Keep sealed after opening.
BEST BEFORE: See packaging.
COUNTRY OF ORIGIN: Russia (Altai).
MANUFACTURER: Altai Specialist (Eleo range), Russia.
IMPORTER: VITATEKA OÜ, Mõisa tee 5, Kostivere alevik, Harjumaa, Estonia 74204, www.vitateka.ee
Delivery - terms and prices
After placing an order, delivery is processed on business days. Package design and product images may differ. Delivery time depends on the selected method - on average up to 5 days.
International Omniva post - from 7 € (price depends on parcel weight). For other options (DPD, FedEx), standard rates and transit times apply.
In addition to the thresholds listed above, we can consider free delivery options depending on the order amount and for deliveries to other countries. Contact us and we will suggest the best option.
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On average - up to 5 business days (depends on the selected delivery method).
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AMARANDI SEEMNETE JAHU Eleo 150g Altai Specialist is a gluten-free amaranth seed flour made from finely ground amaranth seeds. People usually choose this type of flour when they want more variety than standard grain flours, especially in baking, porridge or smoothies. It has a mild, slightly nutty taste and brings extra plant protein to recipes without relying on wheat.
What makes amaranth interesting is its nutritional profile. Unlike many cereal flours, amaranth contains protein with a broader amino acid balance, including lysine, an essential amino acid that is often present in smaller amounts in grains. This is one reason amaranth has long been valued as a nourishing food. The flour also naturally provides minerals such as calcium, iron, magnesium and manganese, which are involved in many basic functions in the body, from muscle work to energy metabolism.
Another notable feature of Altai Specialist amaranth flour is the presence of squalene, a naturally occurring lipid found in amaranth seeds. In foods, squalene is simply one of the plant compounds that contributes to the seed’s characteristic fat composition. Because this is whole food rather than an isolated supplement, it fits easily into meals: some people stir it into oatmeal, others add a spoonful to a smoothie, pancake batter, homemade bread or soup to make the texture a little richer.
Amaranth is often described as an ancient pseudo-cereal, traditionally used in Central and South America long before modern grain processing became common. Today it is popular with people looking for gluten-free flour options, those who like experimenting with alternative baking ingredients, or anyone who wants to diversify their menu with more seed-based foods. Since its flavour is more earthy than white flour, it is often easiest to combine it with other flours at first rather than replacing them completely.
Although this is a food product, it is still worth introducing it gradually if you are not used to high-fibre seed flours. If you follow a strict allergy-avoidance plan, check the label carefully, as the product may contain traces of seeds or nuts from production handling.
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