General information on soy flour

General information on soy flour

Soy flour, derived from ground soybeans, boosts protein, brings moisture to baked goods, and provides the basis for some soymilks and textured vegetable protein. This versatile ingredient improves taste and texture of many common foods and often reduces the fat absorbed in fried foods.

Hemp seeds flour

Hemp seeds flour

Hemp seeds alone do not mill into flour, they become butter because of the high oil content. In order to get flour, you need to remove the oil content. Hampseed producter mill the by-product of pressing hemp seed for oil, which is called hemp cake, into flour for just such a use.

Brazilian Pão de queijo

Brazilian Pão de queijo

Learn how to make the original Brazilian Cheese Bread (Pão de queijo), a gluten free, grain free and very good recipe from south America. There are several ways to make Pão de Queijo: one method includes cooked potatoes, one method is sort of like a pâte a choux in...
About Tapioca Flour Production

About Tapioca Flour Production

Tapioca is produced from the starch of the cassava plant. Officially known as Tapioca starch, it differs from Cassava flour in that the Cassava flour is ground from the root itself.

About almond flour

About almond flour

Almond flour is made from cold-pressed raw whole almonds. Naturally gluten-free, it has a low level of carb, but it’s rich in protein, fibre, vitamins, minerals and antioxidants. It also is an healthy alternative to wheat flour and ground almonds in baking and cooking. It can be a good alternative for people who for various reasons will not or cannot eat wheat flour, for example persons who suffer from celiac disease.