flours
corn/maize flour
The various flours produced from corn have all been used for centuries throughout the world. Maize, or polenta, is a coarse version of cornmeal, a staple food in southern Europe, particularly Italy, and the southern parts of USA as well as other countries. You can buy polenta in a powder form which imparts a delicious flavour and texture when used like flour, baked into a cake or bread. Corn itself makes a fine, white powder – cornpowder – which is an essential thickening agent in many soups and sauces, particularly Asian-style ones. Corn is rich in vitamins and minerals, particularly vitamin A, B vitamins, beta-carotene, magnesium and zinc.
,
corn bread,
gluten-free & dairy-free apricot & ginger soufflésrelated ingredients: corn pasta,
corn syrup
amaranth flourDating back to the Aztecs and Incas, amaranth is a highly nutritious grain.
barley flourThe oldest cultivated cereal, barley does contain gluten but only a low amount.
buckwheat flourBuckwheat isn’t related to wheat and, unlike wheat, doesn’t contain gluten.
chestnut flourMade from dried chestnuts, this flour can be used to give a wonderfully strong nutty flavour in cakes and biscuits.
corn/maize flourThe various flours produced from corn have all been used for centuries throughout the world.
gram/chickpea flourA fine, golden-yellow coloured flour with a lovely subtle taste, gram flour is also known as besan flour.
kamut flourThis ancient grain is related to wheat but is often fine for wheat-sensitive people.
millet flourRich in minerals, millet also contains all eight of the essential amino acids.
oat flourParticularly high in soluble fibre, oat flour makes delicious breads, biscuits, muffins and pancakes.
potato flourThe dried starch of potatoes is used to make a flour which is a useful thickening agent.
quinoa flourPronounced ‘keenwha’, quinoa was once a sacred food of the Incas.
rice flourDating back to at least 5,000 BC in China, rice is a staple food throughout the world.
rye flourGreat for taste and texture, rye is a staple of central and Eastern Europe.
sago flourA starch made from the sago palm, this is very similar to tapioca but has a more subtle flavour.
soya flourThere is evidence that the isoflavones found in soya beans can help reduce levels of cholesterol in the blood.
spelt wheat flourSpelt is an ancient type of wheat grown by the Romans with a slightly nutty flavour.
tapioca flourTapioca is made from the cassava root and the flour is useful as a filler or thickener.
