Buckwheat flour. It belongs to the class of grain and in recent years became known due to the high content of protein, vitamin B, calcium and folic acid.

It is widely used for the preparation of baked goods.

It  substitutes  the potatoes and rice and so it can be added to soups, salads and boiled dishes.

Ideal for vegetable filling. Try it!!!

Grated breadcrumbs, ideal for breading and various savory preparations.

Yeast dry France for all purposes...

Whole wheat flour contains less gluten and more magnesium and lysine.
Due to its low glycemic index, it is suitable for diabetics.
Suitable for pastries.

Rice flour is a form of flour obtained by crushing rice grains.

It is a particularly good substitute for wheat flour as it does not contain gluten.