Products

Polenta flour is made from maize and has its origins in northern Italian peasant cuisine. Maize is a cereal that is grown all over the world due to its ability to grow in a variety of climatic, soil, and physical conditions. Polenta, which was invented in northern Italy in the 17th century, contains a good amount of protein and fiber, as well as minerals and vitamins.

Sorghum Flour White is made by milling sorghum grains into white flour. Sorghum is widely grown around the world, flourishing in countries with warm climates such as the United States, India, Nigeria, and Italy. Sorghum has a high nutritional value and contains significant amounts of protein, fiber, potassium, calcium, and iron.

Buckwheat flour is made by dehulling and milling buckwheat grains into a beige powder. Buckwheat grows best in cooler climates such as Europe and parts of China, where there is adequate precipitation. Buckwheat is an excellent source of nutrition, with high levels of protein and minerals like magnesium and copper.

Cassava flour is made from dried and milled cassava tubers that have been ground into a creamy white powder. Cassava is a tropical perennial plant that thrives in moist, fertile, and well-drained soils. Cassava root, which was first cultivated in South America, became a staple food for the region's natives due to its valuable nutritional benefits.

Chickpea flour can also be referred to as gram flour or garbanzo bean flour. Chickpeas are grown in many parts of the world. Chickpeas are high in protein and fiber, and they are also a good source of iron, phosphorus, and folic acid. Chickpeas, which are grown in at least 35 countries, are the world's third most important pulse.

Coconut flour is a type of soft flour made from dried coconut meat. Coconuts are grown in tropical climates such as the Philippines and Indonesia, where they thrive in high temperatures and rainfall. Coconuts are high in nutrients and are a good source of protein, fiber, minerals, and vitamins.

Chia Seed Flour is made from the grains of chia plants. Chia seed flour is high in fiber and protein, as well as other nutrients like omega-3 fatty acids and antioxidants. This flour contains very few carbohydrates, making it a popular ingredient among those who make low carb products.

Almonds Ground are made by grinding blanched almonds into a free-flowing flour that ranges in color from light yellow to beige. Ground almonds are considered one of the best good for you flours available, offering high levels of nutrition and very few carbs and is linked to many health benefits such as a lower risk of cholesterol.

Oat flour is created by milling oats into a fine cream-colored flour. Oats are high in many vitamins and minerals and are a good source of protein and fiber. Today's oats are thought to be descended from two wild oats, with the combination originating in Asia but spreading throughout the world.

Pumpkin Seed Flour is created by milling dried pumpkin seeds into a light green flour. Pumpkins are high in fiber, vitamins, and minerals and are an excellent source of protein. Pumpkins are native to North America and were first cultivated in Mexico.

Amaranth flour is made by grinding amaranth grains into flour. Amaranth is well-known for being a high-protein source that also contains fiber and a variety of important micronutrients. Despite being one of the world's oldest crops, amaranth is still regarded as one of the most nutritious gluten-free grains grown.

Banana flour is made by pulverizing peeled and chopped bananas into a fine powder. Ecuador accounts for more than a quarter of global banana exports, thanks to its warm but wet climate, which is ideal for banana cultivation. Bananas are high in potassium, fiber, and nutrients like vitamin C and B6.

Grape Seed Flour is made by milling dried grape seeds into a dark powder. Grape seed flour is high in nutrients and a good source of fiber and protein, as well as minerals like calcium and potassium.

Teff Flour White is made from teff grains that have been milled into a fine powder. Teff is a good source of protein and fiber, as well as an excellent amino acid balance and high levels of calcium and iron. Teff, thought to be one of the first domesticated plants, has become a staple of Ethiopian cuisine.

Millet flour is made by grinding millet seeds into a pale yellow flour. Millet is high in protein and fiber, as well as essential nutrients like calcium and magnesium. Millet has been cultivated for thousands of years and is used agriculturally and nutritionally all over the world. Because of its protein structure and soft consistency, millet flour is an excellent choice for gluten-free baking.

Maize flour is made by milling maize kernels into a fine yellow flour. Maize flour has emerged as a major player in the gluten-free and free-from markets. It is a versatile, non-claggy product with easy-to-mix properties that make it a favorite. In Italian recipes, maize flour can be used as a porridge or as a coarse polenta-like grit. It is an excellent addition to your gluten-free product line. Maize has a high protein and fiber content, as well as being a good source of minerals and vitamins.

Quinoa Flour White is made by milling quinoa seeds into fine white flour. Quinoa, one of the most nutritious grains available, is a product with high nutritional value. Quinoa is high in protein and fiber, as well as minerals like manganese and phosphorus.