Gluten free flours - Import export

"The difference between Oat Bran, Oat Flakes, Oatmeal and Oatflour The difference lies in the degree of processing of oats. Oat bran is made from the outer layer of the oat kernel. Oat flakes are flattened oat grains, oatmeal are halved oat flakes and oat flour is the oat grain ground into powder. Oatflour is Gluten free and good substitute for wheat flour. Although equal in terms of applicability, the main advantage of oat flour over wheat flour is that it is gluten free and very healthy. Healthy properties Oatmeal Gluten Free Oatflour contains a lot of protein and fat, more even than other grains. It also contains antioxidants and good minerals such as iron, magnesium and zinc and lots of vitamin B1. Oat fibres can lower the cholesterol in your blood. Oats also contain some oil, which consists of 80% unsaturated fatty acids."

"A Little History of Rice Rice is the most important food for the people of Asia. It has been grown and cultivated for 13,000 years. China grows the most rice, but Thailand is the largest exporter of rice, followed by Vietnam. Rice is a cereal and there are roughly two types: Japonica rice (sticky and short) and Indica rice (dry and long). Of each type, rice types exist with different colours, white, brown, black and red. Only white rice differs from the rest, because white rice is a further processed version of one of the other colours. When producing white rice, not only is the outer husk removed, but also the fibre layer and the germ. In the production of all other colours of rice, the fibre layer and the germ are retained. These types of rice are therefore called brown rice. Rice flour from brown rice This rice flour is made from a brown rice. The outer husk is removed and then the grain including fiber and germ ground into flour. What nutrients does …"

"The coconut The coconut is a stone fruit of the coconut palm. The flesh is not fleshy, but fibrous. The fruit is in a green husk which is removed after the harvest. After removal, the hairy wooden nut comes out. History The coconut has its origin in the Pacific and spread through the oceans. Mainly in South Asia the coconut is used for all kinds of purposes. Before our era, the coconut played a role in the life of Asians. Coconuts were brought to the Western world by explorers, making the coconut widely known. Creation coconut flour In the coconut is pulp. The pulp is scraped from the nuts and then pressed to separate the coconut oil from the pulp. The remaining pulp is dried and then grated or ground into flour. Coconut flour is thus the dried and ground rasp of the coconut. Coconut flour is gluten-free and a good alternative to wheat and other cereal flours. Coconut flour is an excellent source of fiber and gives a slightly sweet taste …"

"Cassava Origin and History Cassava or manioc is the edible tuber of Manihot esculenta, a woody perennial shrub. Cassava is commonly eaten in Africa and South America. The plant originated in Brazil. All currently cultivated plants are cultivars. Cassava can grow on very poor soils and can also withstand dry periods. In addition, the plant is resistant to grasshopper plagues. From archaeological findings of tools used for scraping the tubers, it appears that cassava was cultivated in Brazil and Venezuela as early as 3000 BC. Production process Cassava Flour Cassava flour is a fine-grained dehydrated powder rich in fiber and starch obtained by crushing cassava roots, which are pressed and dried. Use Cassava Flour Cassava flour is very useful for making gluten-free recipes. In addition, cassava flour is useful for baking for a bread-like result. It can be used for both sweet and savory dishes such as biscuits, pizza crusts or pancakes."