Gluten free flours

Gluten free flours

Bringing benefits to your products

Add nutrition...

Fava bean, green pea and yellow linseed all contain above 20% protein as well as nearly 30% dietary fibre.

Quinoa contains all 9 essential amino acids and is high in nutrients such as vitamins E and B. One portion of quinoa contains nearly 60% of the recommended intake of manganese, 19% of folate and 30% of magnesium.

Provide functional benefits...

One of the difficulties with gluten-free baking is getting the right texture. Without gluten, ingredients do not bind together as well. Chickpea flour is a naturally concentrated flour, and because of that denseness, and its natural binding qualities, it gives baked applications a sturdy yet tender texture.

It works well as an egg replacement in vegan recipes that require batter such as muffins, and cakes, biscuits, tortillas and pancakes.

An inclusion of fava bean flour to a mixture increases softness and absorbency, which is ideal for achieving tenderness in breads, cakes and pastries.

Fava bean flour also helps to increase the viscosity in batters and sauces - giving a rich, creamy texture.

It has a neutral flavour so makes a great addition to either sweet or savoury food.

Work well in a variety of applications...