Gluten Free Flours

Also known as potato flour or potato starch.

USES: In baking, for breading and in the preparation of sauces. It is a natural thickener. It is also used in the production of sausages.

Made from products that do not come from GMO production.

Can replace wheat flour for gluten-free foods. It is a good remedy for chafing, as cornstarch gets rid of moisture.

For sensitive stomachs, boil water with cinnamon (3/4 litre) and add 4 tablespoons of cornstarch when boiling. Drink warm.

ORIGIN: Sri Lanka

USE: It is used for baking in the preparation of pastry doughs. As a thickener in the preparation of sauces, stews and soups. It is not only used for baking, try adding it to your protein or fruit shake.

ORIGIN: Europe

USES: In baking, as a breading, in sauces and sausages.

It is a natural thickener. Made from products that do not come from GMO production.