You can be intolerant to sugars, yeasts, milk, eggs, preservatives, and so on...
We decided to grind fine varieties of corn, rice, sorghum and buckwheat and to keep all the organoleptic characteristics, nutritional properties, colors and taste unchanged.
HOW DO WE MANAGE TO CREATE GLUTEN-FREE FLOURS BUT WITH A UNIQUE TASTE?
In addition to processing and drying techniques and the choice of precise varieties, we chose to do not add other ingredients to our flours:
- no preservatives - our flours last 1 year if well preserved
- no artificial gums or starches added - thanks to the different grains, even very fine ones, so that the doughs bind well
- no added sugar - only the natural sugars present in the cereal
- no added salt - only that naturally present in the cereal
- no milk or derivatives - for those suffering from intolerance to dairy products
- no animal derivatives - for those following a vegan or vegetarian diet
- no yeasts - for those suffering from intolerances
What do they contain then?
It may seem incredible to you but they contain only and simply FLOUR.
Obviously, it is difficult to prepare dishes such as pizza, bread and pasta only with a type of gluten-free flour, which is why we have created a Recipe book simple to use our flours and a Book for those who want to try their hand at more imaginative recipes.
For pizza, bread and pasta, our recipes recommend the use of a few natural starches, such as corn starch, potato starch, guar seed flour, agar agar, because they help give structure to the dough which allows it to rise.
Corn starch facilitates the binding with fats, while potato starch increases their softness, so they can also be used together in the same recipe.
The thing that is important to us is power CHOOSE, we can recommend the best recipe but the dosage of the various ingredients depends on each of you: sweet, less sweet, salty, less salty.