Corn flour is obtained from the milling of dry corn grain. Its main advantage over other flours such as wheat, barley, rye or oats, is that it lacks gluten, so it can be taken by all people with intolerance to this protein.
INGREDIENTS: Corn flour* 100%. *Organic agriculture origin.
ALLERGENS: Made in a factory that uses soy, cereals with gluten, nuts, dairy products, eggs, sesame and celery.
METHOD OF USE: To make bread, biscuits, béchamel, porridge or use in batter.
NUTRITIONAL ANALYSIS per 100g:
- Energy value: 1457 kJ./344 kcal.
- Proteins: 4,6 g.
- Carbohydrates: 76,4 g
- of which sugars: 0.88 g.
- Fats: 1,6 g.
- of which saturated: 0,34 g
- Fibre: 2,6 g.
- salt: 0,194 g