A flour poor of gluten, ideal for baking mixed with other flours
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Flour which borns from the processing of barley, poor of gluten and gives to the body a good energy intake. For its characteristics is used in macrobiotics diets and vegan diets, as it is rich of phosphorus. Ideal in baking mixed with other flours because has poor capacity to leavening and lends more to production of cream of barley and pasta.
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Egidio Boniardi 2018-07-10 21:48:07
Roberto BELARDI 2018-07-10 11:29:49