Monday, June 10, 2019

PEREG Natural Foods Gluten Free Flours

PEREG Natural Foods ( offers a line of gluten-free flours providing consumers with more and better cooking and baking options. The line of flours consists of eight varieties including: almond, banana, buckwheat, chickpea, quinoa, teff, plantain and coconut. All are certified gluten-free and non-GMO, all are 100% natural, non-dairy and certified kosher. Pereg is proud of these healthful alternatives to white flour. They are packaged in 16 oz. re-sealable stay-fresh bags, retailing for about $4.99.
Gluten Free Flour Combo, 6-Pack

Pereg President Gil Schneider notes, “According to industry statistics, sales of gluten-free products will exceed fifteen billion dollars this year, double the amount of 2011. Pereg is pleased to introduce an extended choice of gluten-free and ancient grain flour types, which offer health-conscious consumers more variety for delicious cooking and baking.”

Baking with Gluten-Free Flours

It takes a little more work to get a recipe just right when it comes to baking gluten-free, but the payoff is always satisfying. Once you have a good base recipe, experiment a bit and make it your own. Since each gluten-free flour type offers its own unique flavor and baking properties, Pereg offers a guide to using these flours in your best and most flavorful culinary creations.

Teff Gluten-Free Flour -Teff has been widely unavailable to the rest of the world until recently. It is best known as the basis for injera, the spongy, tangy flat bread found in place of forks and spoons at every Ethiopian meal. First cultivated some 6,000 years ago, this tiny Ethiopian grain – about the size of a poppy seed -- is thought to be one of the earliest domesticated plants known to man. It remains a staple of the East African diet to this day. Valued for its long shelf life, it offers a wealth of nutritional benefits including protein, fiber, calcium, iron, and other essential minerals. Teff’s nutty, almost malty flavor lend an earthy surprise to baked goods, particularly those containing chocolate and brown sugar. Try using it in quick breads, muffins, scones, or chocolate chip cookies. Teff’s fine texture also makes an ideal pairing with buckwheat flour – think waffles, pancakes, crepes. When blending teff with other flours, the secret is to measure by weight, not by volume. Use about 25% less regular flour and replace with the equivalent weight of teff.

Plantain Gluten-Free Flour- Flour made from dried green plantains has been key to Caribbean, West African, and South American cuisine for over a century. The plantain is a delicious source of nutrients, delivering vitamins A and C, fiber, folates, and more potassium than its cousin, the banana. Its indigestible, high-resistant starch content is thought to be beneficial to gut health, possibly reducing the risk of digestive disorders. You can generally substitute plantain flour for regular flour in grain-free recipes. Use about three-quarters as much as you’d use for regular flour and add a bit of extra water or liquid. Also, keep in mind that plantain flour has a somewhat bitter flavor as it’s made from raw green plantains. You’ll want to taste as you go and correct for sweetness. Let your imagination run wild with versatile, gluten-free plantain flour. Try some gooey brownies, bars, quick breads, cupcakes, and plantain pancakes or waffles

I received complimentary product.

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