It is a type of flour made from finely ground rice.
To make the flour, the husk is removed and raw rice is obtained, which
is ground to obtain rice powder or rice flour.
Stone Mill. This variety of flour is characterized by the thickening power given by the abundant starch it has.
Corn starch is obtained from the endosperm of the corn grain, after a process of cleaning, washing and grinding. It is mainly made up of complex carbohydrate chains, very rich in energy. Corn starch should therefore not be confused with corn flour, which is made from the entire corn kernel and not just its endosperm.
Buckwheat flour, or buckwheat, has a fundamental role in the culinary
tradition in Asia and Eastern Europe. Despite not being a cereal itself
(and lacking gluten), it contains a large amount of starch in its grain,
and also the amino acids that cereals and legumes lack. It has hardly
any lipids. As after husking there are no more layers left to refine, this
flour is always extracted whole.
Oatmeal provides proteins of high biological value, and minerals such as phosphorus, potassium, magnesium, calcium and iron, and carbohydrates. It is also a good source of dietary fiber.
Organically grown teff flour. Teff is the staple grain of Eritrea and Ethiopia, where it thrives because it can withstand adverse weather conditions. However, its consumption is becoming popular in the rest of the world, thanks to its excellent nutritional properties; It has 8 essential amino acids, vitamins of group B and C, and is very rich in fiber and minerals such as calcium, manganese and iron.
Lentil flour is a grinding of lentils without pods, which combines the properties of the lentil grain, adding the culinary possibilities of flour
Chickpea flour is obtained by grinding whole dried chickpea grain. It is gluten-free and retains all the nutritional benefits of this legume; It provides a large amount of protein, dietary fiber, minerals such as calcium