Purple corn is an ancient variety naturally rich in anthocyanins, pigments known for their antioxidant properties. Its colorful flour certified gluten-free will allow you to make pastries or magnificent breads, blinis, gluten-free pita (combined with other gluten-free flours).
Part used: seeds
Origin: Peru - The Andes
Composition: 100% purple corn seeds
Product from organic farming.
Certified by ECOCERT FR-BIO-01 non-EU agriculture.
Certified by The Vegan Society.
Quality check and packed in France.
PROPERTIES
This superfood has been known since ancient times: the Mochica civilization already consumed it 2500 years ago on the Peruvian coast.
USAGE
Two parts of the purple corn are used: the cob (stem supporting the grains) used in decoction to obtain beautiful purple drinks and the grain whose flour, gluten-free, is intended for baking or pastry making at a rate of more or less 25 to 75% mixed with another flour (buckwheat, small spelled, etc.).
NUTRITION
| Nutrition facts for 100 g: | |
|---|---|
| Energy value | 381,3 kJ / 1596,42 kcal |
| Fats | 5.13 g |
| of which saturated fatty acids | 0.56 g |
| Carbohydrates | 75.22 g |
| of which sugars | 1.02 g |
| Proteins | 8.72 g |
| Salt | 0.16 g |
RECIPES
Discover our purple corn recipes on our BLOG.
This gluten-free flour goes along very well with buckwheat flour (1/4 purple corn, 3/4 buckwheat) to make pancakes, blinis, cakes, etc.
4.8 /5
Based on 9 customer reviews
Anonymous customer published the 29/05/2020 following an order made on 02/05/2020
Découverte agréable surtout dans les crêpes.
Anonymous customer published the 29/05/2020 following an order made on 05/05/2020
De belles pâtisseries colorées !
Anonymous customer published the 29/05/2020 following an order made on 06/05/2020
Donne une teinte violette aux préparations, sans gluten , à incorporer à d autre farines , coco, sarrasin etc...
Anonymous customer published the 17/03/2020 following an order made on 05/03/2020
Très bon
Anonymous customer published the 30/09/2017 following an order made on 20/09/2017
Cookies à la farine de mais. Surprenant !
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