Rice flour, light and digestible, is rich in starches and naturally gluten-free, making it suitable for everyone. Rice flour, light and digestible, is rich in starches and naturally gluten-free, making it suitable for everyone.

Rice flour is rich in starches, light, digestible and naturally gluten-free: suitable for everyone. Ideal for preparing desserts, creams, thickeners and even baked goods. It can be used alone or mixed with other flours.

It is used mixed with other flours at a percentage of 10 – 30%. It gives an intensely rustic and aromatic flavour to all doughs: unleavened, for fresh pasta, dry pasta or piadinas, but it is also very good for giving a tasty touch to leavened products such as baked goods such as bread, pizza and desserts.

This flour is generally used mixed with other flours (in percentages of 10-30%) to give a rustic and aromatic flavor to doughs. It is ideal for fresh pasta, dry pasta and piadinas, and also enriches the flavor of baked goods such as bread and pizza.

Sorghum flour, gluten-free and obtained from selected grains, is perfect for desserts and baked goods in combination with other flours. Thanks to its delicate aroma, it enriches biscuits and bread, and is suitable for those who want to avoid gluten.