Three flours for cooking and baking pastry and bread, all gluten-free.
Our exclusively whole-ground Japonica rice yields a premium-grade flour that does not require any chemical additives for baking bread. The grains of rice are harvested in Lombardy, then crushed in the chambelland mill in Provence. […]
Our exclusively whole-ground Japonica rice yields a premium-grade flour that does not require any chemical additives for bread making. Because the rice bran is not removed, the flour retains all of its nutritional goodness. […]
Buckwheat flour is high in fibre and protein and can easily replace part of the wheat flour in bread, biscuit and muffin recipes. Its recognisable, signature taste has made it the preferred flour for making Breton galettes, Liege bouquettes, Indian chapatis, Japanese sobas and Italian pizzocheri… […]
