Overview of gluten-free flour

Very few foodstuffs go back as far in history as flour. In Egypt the cultivation of grains was carried out in the fifth to sixth century BC and various kinds of bread were baked. In Europe, findings point to the beginning of grain cultivation in the youngest Stone Age in 3.000 to 2.500 BC. Although the method of production has changed since then, flour has remained an indispensable ingredient in our nutrition until this day.

Gluten-free flour from Pödör provides a tasty and healthy alternative to flour that contains gluten. Tasty possibilities to bake and cook are opened up in this way for people with special dietary needs.

Thanks to their low content of carbohydrates gluten-free flours from Pödör are also ideally suited for people on low-carb diets.

All gluten-free flours from Pödör are free of artificial additives and flavor enhancers. Not to mention the 100 percent naturalness. Pödör only uses selected raw materials such as chia seeds, linseed or tiger nuts and thereby ensures that each flour meets your high expectations. When gluten-free flour is stored in a cool, dark place it can be consumed without any problem for up to 12 months.

When you think of flour you immediately have pictures of soft cakes and nourishing bread in your mind, don't you? Excellent! These delicacies can also be quickly baked with the gluten-free sorts of flour from Pödör and will delight you. Not only those though; crumbing fish, thickening sauces and soups or enhancing the breakfast muesli can all be done just as tastily with the aromatic sorts of flour from Pödör and in a jiffy. Taste your way through the seven sorts and choose your favorite. Of one thing we are quite sure: with this wide range of flavors it will not be easy to decide.

Pödör flours are free of gluten. When baking cakes or bread, gluten ensures strong cohesion and fluffiness. Gluten-free sorts of flour can also be used to create fluffy desserts and baked goods. The result is best when you use a mixture of various gluten-free sorts of flour. The important thing is to retain the starch content. A mixture of two parts of different gluten-free flours to one part starch is therefore eminently suitable.

Gourmets who do not want to, or have to, completely go without gluten are recommended by us to substitute 10 to 25 percent of common sorts of flour (depending on the type) with gluten-free flour. In this way they have the chance to enjoy the varied gluten-free sorts of flour from Pödör but do not have to add any additional starch to the dough.

Gluten-free flour from Pödör can do even more: Our aromatic Styrian pumpkin seed flour is the ideal basis for flavorful spice mixtures. Combined with fresh herbs, salt and pepper our Styrian pumpkin seed flour makes a wonderful spice mix that will delight you and your family. We are quite sure of this.

Take a look at the recipe finder from Pödör and discover further inspirational recipes.