Description
Quinoa flour from the Andean seed.
Quinoa is a pseudo-cereal native to the Andes. Milled into a fine flour, it has a slightly sweet, nutty taste and carries 13.6 g of protein per 100 g. The raw material is naturally gluten-free, but the producer warns that the mill also handles cereals with gluten, so traces cannot be excluded.
For restaurants and chefs. It works in gluten-conscious baking blends, pancakes, crepes and as a coating for fish or vegetables. Mixed with other flours it adds protein and a delicate nutty note to bread. Use it to thicken creamy soups.
For specialty and Italian stores. Quinoa is a familiar health food, and its flour extends the range for customers who already buy the grain. The 250 g bag suits occasional bakers. It sits with the gluten-conscious and special flours.
Specs: 250 g, case of 10, shelf life 12 months, Puglia (Italy).
Ingredients: quinoa flour.
Nutrition per 100 g: 359 kcal, fat 6.15 g (saturated 0.86 g), carbohydrates 62.9 g (sugars 8.62 g), fibre 4.7 g, protein 13.6 g, salt 0.021 g.
Allergens: may contain traces of gluten, soy, sesame and nuts.
