Amaranth Flour
Rajgira Atta / Ramdana
Stone-milled from amaranth grown on the terraced hill slopes of Uttarakhand's Kumaon and Garhwal Himalaya, where the tiny ramdana seed has been a fasting-day staple for millennia. Naturally gluten-free, it bakes to a moist, faintly malty crumb with a deep, earthy nuttiness. Roll it into rajgira parathas and ladoos, fold it through gluten-free bakes, or whisk it into porridges and pancakes for a protein-rich lift.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- India - Uttarakhand Himalaya
- Hill-grown grain amaranth, single-origin
- Fine stone-milled flour
- High in protein and lysine
- Single-grain, naturally gluten-free - lab-tested
- 10-12 months ambient, sealed
Also known as · Rajgira Flour · Ramdana Flour · Amaranthus · Amarante
How to use it
Rajgira parathas, thalipeeth and fasting-day breads
Gluten-free baking blends for cakes and cookies
Energy ladoos, chikki and protein bars
Thickening and enriching porridges and soups
Pancakes, waffles and breakfast batters
Questions
- Is rajgira atta the same as amaranth flour?
- Yes. Rajgira (also called ramdana) is the Indian name for amaranth, so rajgira atta and amaranth flour are the same milled grain. It is a traditional vrat (fasting) flour across India.
- Is amaranth flour gluten-free?
- Yes, amaranth is a naturally gluten-free pseudo-cereal. It is also high in protein and lysine, making it a popular ancient-grain choice for gluten-free baking.
- Why does amaranth flour taste earthy?
- That deep, malty-nutty character is natural to the grain. It pairs beautifully with jaggery, ghee and warming spices, and blends well with milder flours if you prefer a softer flavour in bakes.
