T45 flour, ancient wheat flour, chestnut... | Le Delas
From T45 flour to ancient wheat or chestnut flour...
Chickpea flour is characterized by a soft texture and a frank taste, it is widely used in Mediterranean cuisines, for socca or panisses in Provence, farinata in Italy or even ghribia in Algeria, but also in India. Gluten-free, it can replace, in whole or in part, wheat flour.
Gluten-free thickener, potato starch is used in baking for the preparation of pastry cream for example, or to thicken certain sauces. Potato starch can also replace flour, for all or part, especially in gluten-free diets.
This French wheat flour T80 comes from the old wheat variety "Rouge de Bordeaux". It is a high quality and exceptional flour. This wheat has excellent cooking properties and like most ancient wheats, it comes in a variety of flavors and has a more earthy flavor. This wheat contains more digestible gluten and is rich in beta-carotene. Produced using the traditional millstone process, this flour is gently ground at low pressure, respecting the nutritional properties contained in this ancient variety of wheat.
This French buckwheat flour is unique in its nutty flavor. Using a traditional millstone manufacturing process, the buckwheat is gently crushed under low pressure and retains its nutritional properties. Gluten-free and with a low glycemic index, this buckwheat flour is a valuable health ally and a good source of fiber and protein.
White corn flour.
Buckwheat flour called buckwheat flour.
Cultivated for more than 10,000 years in Asia, rice is the world's leading cereal for human consumption. According to its refining (complete, semi-complete or white), its nutritional contributions are different. Our rice flour is made from brown rice, i.e. whole grain and provides you with most of the nutrients of rice. In a balanced meal, it is an excellent fuel for your body. Rice flour makes it possible to lighten your usual preparations: cakes, pancakes, brownies, creams... But this flour is not suitable for bread, to make a well-risen rice bread, mix ¼ rice flour with ¾ wheat flour type 80.
Yellow corn flour.
This exceptional flour is the result of the work of Cévennes producers to better value the small chestnuts they harvest, by simply transforming them into flour. All from Organic Farming, these chestnuts are naturally dried, then crushed in a mill near the Cévennes in Lozère. This flour is ideal for bringing a slightly sweet flavor, reminiscent of praline, to your breads, pastries, sauces or pancakes. It is also very popular with people allergic to gluten.
This exceptional flour is the result of the work of Cévennes producers to better value the small chestnuts they harvest, by simply transforming them into flour. All from Organic Farming, these chestnuts are naturally dried, then crushed in a mill near the Cévennes in Lozère. This flour is ideal for bringing a slightly sweet flavor, reminiscent of praline, to your breads, pastries, sauces or pancakes. It is also very popular with people allergic to gluten.
This integral organic French rye flour will bring a real extra flavor to your preparations, a more pronounced taste than wheat, slightly acidulous with a hint of sweetness. The gray color of rye flour is synonymous with richness in fiber, vitamins (from group B) and minerals (especially potassium, phosphorus and iron). Another advantage of rye flour: it is low in gluten. It must therefore be mixed with other wheat flour to make sourdough bread. Darker and heavier, rye bread offers real nutritional value. It goes wonderfully with salted butter, oysters, cheese and seafood platters, among other things.