Mixed with other flours it can be used for breads and desserts. It is a flour rich of proteins and fibers and gives to each recipes a different and intense flavor.

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It is produced in a factory that uses soy.

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5,20 €

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Gluten Free for everyone!

Gluten Free for everyone!

Gluten free does not mean only waiver. starting from mediterranean food, there is much food gluten free that everyone eat everyday. The advantage of a gluten free diet or with a reduced content of gluten for people that are not celiac is related to the possibility to vary the types of cereal dishes . there are many tasty recipes to...
  • Tartlets with rice puff pastry

    Tartlets with rice puff pastry

    Blend flours with sugar and a pinch of salt; make a well and add cutted soft butter. Knead all the ingredients as making a shortcrust pastry, add an egg and 2 egg yolks; knead until the dough will be smooth. Add 1 or 2 tablespoons of milk and make a ball. Cover the dough with clingfilm and let it rest in the fridge for an hour at least. On a...
  • Cookies with rice flour

    Cookies with rice flour

    Stir the contents of the pack with yolks and butter in a bowl until the mixture is homogeneous. Cover the dough with cling film and leave it to rise in the fridge for 30 minutes. Stretch the dough and shape it into your chosen forms. Bake the biscuits in a preheated oven at 180°C for approximately 15 minutes or until the surface is nicely browned.
  • Pane con farina di quinoa

    Pane con farina di quinoa

    Melt the brewer’s yeast with warm milk and let it rest for some minutes. Beat the egg yolks, add milk with brewer’s yeast, the oil, the quinoa flour and salt. Beat the white and add to the dough until it will be smooth. Pour the dough in a mould and let it rise for an hour at least and bake in preheated oven to 180°C for 45 minutes.


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