Out of all the different foods, flour is and will continue to be the best basic ingredient for baked goods and pasta.
In general there is a wide variety of types of flour, all with very different nutritional values, and now there is also a huge selection of naturally gluten-free types of flour.

Full of taste and free of gluten
Gluten-free flour can be obtained from many different raw ingredients. However, the three most important providers of glutenfree flour are corn, rice/natural rice and buckwheat. As is the case for all types of cereal, corn, rice and buckwheat all contain very high levels of carbohydrate and are therefore important energy sources. The carbohydrates in wholemeal flour and buckwheat are digested particularly slowly and they therefore produce a pleasant feeling of fullness. In addition to carbohydrates, rice and buckwheat are largely made up of high-quality protein and essential amino acids. Buckwheat is also one of the best plant-based sources of protein and is characterised by well-balanced nutritional values and a pleasant nutty taste. Gluten-free types of cereal also contain important vitamins, minerals and trace elements. In addition to magnesium, corn also contains a lot of vitamin E. Rice is rich in B vitamins and magnesium. Buckwheat contains magnesium, potassium, phosphorous and iron.

Baked goods with the strength of starch
Baked goods such as bread made from gluten-free flours are indispensable staple foods for many people. But only when starch is used does the bread take on some particularly important sensory properties. The starch provides a lighter, airy consistency and helps the bread to rise. Starch does not have any particular nutritional value and also does not have a distinct taste, but this is a definite advantage when you consider the number of recipes that require starch.

The recipe for success
The decision of whether you use flour or starch in a product is often a compromise which affects the sensory properties and nutritional quality of the product. Finding an ideal, balanced combination of gluten-free flours, starches and other gluten-free ingredients allows us to produce gluten-free food which is as similar as possible to the corresponding glutinous product both in terms of the nutritional values and the sensory properties. The ideal composition of our flour mixtures means that it is both easy and quick for you to make delicious dough and baked goods such as bread, pasta, biscuits, cakes etc. in your own home.