Gluten-free products are made using gluten-free ingredients such as millet, rice flour, corn flour or pseudocereals such as quinoa.
For Granoro’s GlutenFree pasta, we have chosen a mix of corn flour (both white and yellow), rice flour and quinoa flour. This well-balanced mixture produces a product that is very similar to conventional pasta in terms of colour, flavour and consistency, offering a gluten-free option that is just as delicious and flavoursome as durum wheat pasta.
Granoro GlutenFree pasta also contains mono and diglycerides of fatty acids (E471), additives widely used in the food industry, extracted from vegetable oils and used to stabilise and homogenize the product and help it retain firmness when cooked.
Granoro GlutenFree pasta has a smell and taste typical of corn, slightly softened by the rice flour and vegetable notes from the quinoa.
Quinoa has been added to balance the intake of fibre, mineral salts and protein, which are lacking in rice and corn.
The three types of flour used give the pasta a yellow colour very similar to that of durum wheat pasta instead of the glassy yellow colour often attributed to other makes. The pasta also remains firm after cooking and has a rough surface that binds well with sauces.Ingredients
Corn flour, rice flour, quinoa flour (3%), emulsifiers: mono and diglycerides of fatty acids.
May contain traces of lupin and soya.
Net wt: 14.1 oz (400 grams)