Shipton Mill Organic GLUTEN-FREE Quinoa Flour
Shipton Mill Organic GLUTEN-FREE Quinoa Flour, now available at Ratton Pantry and forming part of a larger selection of Shipton Mill's incredible artisan flours.
illed from the finest white quinoa which has long been lauded for its nutritional benefits, outlined below.
Quinoa flour is high in protein, which gives a great boost to your gluten-free loaves and complements the flavour in savoury blends. Try mixing it with white teff flour, sorghum flour, rice flour and millet flour. It makes a really good, crunchy cracker when you blend it with gluten-free oats.
The fiber in quinoa can also help with cholesterol and blood sugar levels, lowering your risk of diabetes and heart disease. Quinoa is rich in antioxidants, which can prevent damage to your heart and other organs. A diet high in antioxidants has been linked with a decreased risk of heart disease.
Legal Disclaimer
Packed on premises that handles nuts (including peanuts), seeds, cereals, soya & products containing gluten.
This product contains no gluten, but it is not packed in a gluten-free environment. However, we make every effort to ensure no cross-contamination occurs.
Please be aware that if you order Gluten-Free flour at the same time as other flours, they may be packed together in the same box.
Buy Shipton Mill Organic GLUTEN-FREE Quinoa Flour at Ratton Pantry.
About Shipton Mill
Shipton Mill produces some of the best flours in the UK and this is largely down to the deep understanding of the grains that they mill and their passion for perfection. Whether you are an artisan baker running a business or a home baker making the occasional loaf, cake or pastry, Shipton Mill offers flour for almost every application.
The grain ground at Shipton Mill provides flours that are unsurpassed in texture and flavour and have built a well-earned reputation among professional, artisan and home-bakers all over the country.
Shipton Mill use traditional grains that have not been over hybridised or enhanced, and so the quality of the grain and its suitability for more traditional uses is ideal.
