Granoro has launched a new range of gluten-free pasta, available in five basic shapes made with corn, rice and quinoa flour, as well as lasagne made with just corn and rice flour, created for those who suffer from gluten intolerance and those who have chosen to eliminate gluten from their diet.
CHOICE OF INGREDIENTS
Gluten-free products are made using gluten-free ingredients such as millet, rice flour, corn flour or pseudocereals such as quinoa.
For Granoro’s GlutenFree pasta, we have chosen a mix of corn flour (both white and yellow), rice flour and quinoa flour. This well-balanced mixture produces a product that is very similar to conventional pasta in terms of colour, flavour and consistency, offering a gluten-free option that is just as delicious and flavoursome as durum wheat pasta.
Corn is an ancient cereal that first appeared in Europe after the discovery of America and is now one of the most commonly grown crops, coming third after wheat and rice. Corn flour is rich in iron, phosphorous and potassium; it contains Vitamin A and is gluten free. There are various varieties of corn, but we have chosen yellow corn flour, used in a variety of dishes, the most well known of which is polenta, and white corn flour, obtained by milling a variety of wheat that is naturally white (because it is free from carotenoids, the element responsible for the red/yellow colour) and has the same flavour as yellow corn flour.
Rice is the most highly consumed gluten-free product in the world, but also one of the most commonly grown crops, despite needing high amounts of water and a damp climate to succeed. The grains of rice mostly contain starch, which makes it sticky like gluten, but does not trigger any kind of intolerance. Rice is a milled product and rice flour has many uses in addition to its use as an ingredient in celiac diets.
Quinoa is classed as a pseudocereal as it does not belong to the grass family like wheat, but is part of the same family as spinach and beetroot. It originates from Peru, which is the country with the highest production level, but can also be found in Ecuador and Bolivia. Quinoa is grown at altitudes of between 3,800 and 4,200 metres on the plateaus of the Andes, so it is GMO-free and usually organic. Although it is a very hardy plant, it is difficult to grow when exposed to temperatures above 32/34 degrees or in rainy and very humid areas as it is susceptible to attack from aphids and green shield bugs.
It was worshipped as a holy plant, first by the Incas and then by the Andean population, thanks to its nutritional properties and protein content.
Quinoa is more expensive than rice or corn because it is difficult to grow and comes from far away countries.
Quinoa produces a sheaf and its seeds, very similar to those of millet, are used as whole grains or flour. Quinoa is recommended for celiacs as it is completely gluten free and is a valid alternative to animal protein thanks to its high protein content, varying from 13.8% to 21.9%.
The General Assembly of the United Nations declared 2013 as the International YEAR of QUINOA.
Characteristics of quinoa:
· extremely nutritious;
· contains flavonoids: quercetin and kaempferol, molecules that have anti-inflammatory, antiviral and antitumor effects;
· rich in fibre, more than other cereals: 100 g of quinoa contains between 10 and 16 g of fibre;
· gluten free and therefore perfect for those who suffer from gluten intolerance;
· rich in protein and essential amino acids;
· low glycaemic index;
· rich in minerals that we are often lacking, such as magnesium, iron, phosphorous and potassium;
· rich in Vitamins B1, B2 and B6;
· rich in antioxidants, which help fight cell ageing;
· beneficial effects on the metabolism, because it lowers blood sugar levels;
· characteristics that make it suitable for weight loss.
Granoro GlutenFree pasta also contains mono and diglycerides of fatty acids (E471), additives widely used in the food industry, extracted from vegetable oils and used to stabilise and homogenize the product and help it retain firmness when cooked.
THE CHARACTERISTICS OF Granoro GlutenFree Pasta
Granoro GlutenFree pasta has a smell and taste typical of corn, slightly softened by the rice flour and vegetable notes from the quinoa.
Quinoa has been added to balance the intake of fibre, mineral salts and protein, which are lacking in rice and corn.
The three types of flour used give the pasta a yellow colour very similar to that of durum wheat pasta instead of the glassy yellow colour often attributed to other makes. The pasta also remains firm after cooking and has a rough surface that binds well with sauces.