Quinoa flour from Celnat makes it possible to make many recipes that do not contain gluten. Unlike rice or wheat, quinoa is not a grass. It can be considered a "pseudo-cereal". The composition of quinoa is remarkable for its large quantity of high quality protein. It also contains manganese, iron and copper in significant proportions. Naturally gluten-free, it is particularly suitable for people wishing to limit the consumption of this protein. The term "quinoa" comes from Quechua, a language spoken by the Incas and means "mother of all grains". Quinoa flour will enrich your recipes from a nutritional point of view while providing a little extra flavor. In the 1970s, Westerners discovered this precious grain, whose protein content of high quality is remarkable. Grown on the highlands of Bolivia, quinoa is naturally gluten-free and has a high protein content of good quality. It is also very rich in calcium and has all the essential amino acids. It is recommended to use in the following way: As this flour is naturally gluten-free and therefore non-breadmaking, to make a well risen quinoa bread, mix ¼ quinoa flour with ¾ type 80 wheat flour. Possible traces of cereals containing gluten, soy, nuts, sesame.