Sprouted Ragi Flour – Finger Millet Flour | Gluten-Free, Suitable from 6 Months

Sprouted Ragi Flour – Finger Millet Flour | Ana Foods

Ana Foods Sprouted Ragi Flour is made from ragi (finger millet) grains that are sprouted, dried, roasted, and stone-ground — a traditional process that enhances digestibility and nutrient availability. Naturally high in calcium, iron, and dietary fibre. 100% gluten-free with no preservatives or artificial additives.

Why Choose Ana Foods Sprouted Ragi Flour?

1. Sprouted for Better Digestibility
Sprouting reduces naturally occurring anti-nutrients in ragi, making the flour easier to digest and its nutrients more readily available.

2. Naturally High in Calcium & Iron
Ragi is one of the highest calcium-content millets among whole grains, along with being a good source of iron and dietary fibre.

3. Gluten-Free
100% naturally gluten-free — suitable for those avoiding gluten in their diet.

4. Low Glycaemic Index
Ragi has a naturally low GI, making it a good whole grain flour choice for everyday cooking.

5. Versatile in the Kitchen
Use for roti, porridge, pancakes, baked goods, and more. Its rich, earthy flavour enhances everyday recipes.

Key Features

• ✅ Naturally High in Calcium & Iron
• ✅ Sprouted — Enhanced Digestibility
• ✅ 100% Gluten-Free
• ✅ No Preservatives or Artificial Additives
• ✅ Suitable from 6 Months as Part of Complementary Feeding
• ✅ Non-GMO & Sustainably Sourced

How to Use

Porridge: Cook with milk and jaggery for a classic ragi porridge — suitable for babies from 6 months as part of complementary feeding.

Roti/Chapati: Mix with wheat flour for wholesome rotis or parathas.

Baking: Use in bread, muffins, or cookies combined with other gluten-free flours.

Smoothies: Add a tablespoon to smoothies for a whole grain boost.

Frequently Asked Questions

1. What is the difference between regular ragi and sprouted ragi flour?
Sprouted ragi undergoes soaking and germination before drying and grinding, which reduces anti-nutrients and improves digestibility compared to regular ragi flour.

2. How do I store Sprouted Ragi Flour?
Store in an airtight container in a cool, dry place away from direct sunlight.

3. Can I use it for baking?
Yes — it works well in bread, muffins, and cookies, ideally combined with other gluten-free flours.

4. Is it gluten-free?
Yes, sprouted ragi flour is 100% naturally gluten-free.

5. Can it be used as weaning food from 6 months?
Yes — it is sprouted, dried, roasted, and powdered, making it suitable for use in porridge for infants from 6 months as part of complementary feeding.