Granoro

Gluten Free

Gluten Free Quinoa Flour Pasta

Granoro launches the new line of gluten-free pasta , produced in five basic formats with corn flour, rice and quinoa , and Lasagna only with corn and rice, intended for all those who are intolerant to gluten and those who have eliminated the gluten from their diet.

THE CHOICE OF INGREDIENTS

For the production of gluten-free products, gluten- free ingredients are used, such as millet, rice flour, corn flour or pseudo-cereals such as quinoa.

For the GlutenFree Granoro pasta we have chosen a mix based on corn flour (a mixture of white and yellow corn), rice flour and quinoa flour . A balanced blend to obtain a product with a color, flavor and texture very similar to conventional pasta for the pleasure of choosing a good and tasty pasta like the classic durum wheat one.

Corn is an ancient cereal that arrived in Europe after the discovery of America and today it is one of the most widespread crops, ranking third after wheat and rice. Corn flour is very rich in iron, phosphorus, potassium, contains vitamin A and does not contain gluten. There are different varieties of corn , but we have chosen the yellow corn flour widely used for different preparations, of which the best known is polenta, and white corn flour, obtained by grinding a variety of naturally white corn (because it is characterized by absence of carotenoids , responsible for the yellow / red color) with a taste identical to yellow corn flour.

Rice is the most consumed gluten free food in the world, but also among the most cultivated despite the fact that it needs a lot of water and a humid climate in order to grow. Rice grains contain above all starch which, similarly to gluten, produces a glue effect, without however developing any kind of intolerance. Rice is a milling product and rice flour finds many uses not only in the diet of celiacs.

Quinoa is defined as " pseudo cereal " as it does not belong to the Graminaceae genus like wheat, but belongs to the same family as spinach and beetroot. It is native to Peru, which in fact is the nation that produces the most, but it is also widespread in Bolivia and Ecuador. Quinoa is cultivated and grows at altitudes between 3,800 and 4,200 meters in the highlands of the Andes, so it is NON-GMO and usually organic. Despite being a very resistant plant, it is difficult to cultivate both if exposed even for a short time to temperatures above 32/34 degrees, and in rainy and very humid areas, as it is very sensitive to attacks by aphids and plant bugs.

For its nutritional and protein qualities, the Incas, and in the following years the Andean populations, have already venerated it as a sacred plant .

Both due to the difficulty of cultivation and because it comes from so far away, quinoa has a high cost, compared to rice and corn.

Quinoa produces an ear and its seeds, very similar to those of millet, are used in whole grains or as flour. Suitable for celiacs, because it is totally gluten-free , quinoa thanks to its high protein content, ranging from 13.8% to 21.9%, is also a valid alternative to proteins of animal origin.

2013 was declared by the General Assembly of the United Nations, the International YEAR of QUINOA.

Characteristics of quinoa:

· It is extremely nutritious ;

Contains flavonoids : quercetin and kaempferol, molecules that have anti-inflammatory, antiviral and antitumor effects;

· It is rich in fiber , more than other cereals: 100 g of quinoa contain a range between 10 and 16 g of fiber;

It does not contain gluten and is perfect for people intolerant to gluten;

It is rich in proteins and essential amino acids ;

Has a low glycemic index ;

· It is rich in minerals that we often lack, such as magnesium, iron, phosphorus, potassium;

It is rich in vitamins B1, B2 and B6 ;

It is rich in antioxidants , which help fight cellular aging;

· Has beneficial effects on metabolism , because it reduces blood sugars;

It has characteristics that make it suitable for losing weight .

The ingredients of Granoro GlutenFree pasta also contain mono and diglycerides of fatty acids (E471), additives widely used in the food industry and extracts from vegetable oils, with the function of stabilizing , homogenizing the product and promoting greater cooking resistance. pasta.

CHARACTERISTICS OF Granoro GlutenFree PASTA

The smell and taste of Granoro GlutenFree pasta are typical of corn, attenuated by rice flour and the vegetable note of quinoa.

It was decided to include quinoa in the blend to rebalance the supply of fiber, mineral salts and proteins , given that rice and corn are lacking in them.

The mix of the three flours gives the pasta a non-vitreous yellow color, like many pastas on the market, but a yellow very similar to durum wheat pasta. The pasta thus has a good toughness after cooking and the roughness of the surface allows the condiments to be well bonded.