gluten-free brown millet-grain Grinding or germs Content: 250 g
€1.00 - €5.00
There are 15 products.
The special flavor of buckwheat in the rustic kitchen like to use. Just Russian and Polish recipes often contain buckwheat as a base. Book no grain is wheat, actually, but belongs to the family of a knotweed. Content: 500 g
Spelt whole grain semolina from Germany. More nutritious and more robust than an ordinary lighter wheat semolina, whole wheat semolina a little longer to swell and bind. This is rewarded by a full-bodied taste. The classic semolina porridge, just milk or plant milk and bring to a boil the semolina with the whisk to stir in. Under Stirring to the still hot...
Each cereal places is based solely on a type of Cereal, and thus provides for the respective day of the week required energies. There is something for every taste - from fruit to chocolate, from a full-bodied cereal up to a warm Breakfast porridge. All the mueslis are made without added sugar and get your Sweetness from dried fruit or chocolate. Content:...
Barley naked in Demeter-quality - original and versatile Or ground into suitable flakes rolled Nackgerste for the whole-grain bakery, fresh grain muesli, porridge and patties. Cooked, it is suitable as a full-fledged side dish or as a base for stews and casseroles. Content: 500 g
From the with unknown varieties crossed with Wild Einkorn originate from the culture-Einkorn, Emmer and spelt. The finest and oldest cultural cereals has a delicate nutty flavor. It can be used as an Alternative for wheat Allergy sufferers. The ancient grains of all the wheat varieties. The Spelzgetreide is peeled and cleaned, such as spelt. It can then...
Green spelt is spelt, which is at an early stage, i.e. harvested at the time of the. Dough,. The kernels are still juicy and soft, because the strength is not yet fully formed. By Darren wood-fire core, green has a piquant taste Content: 500 g DE-ÖKO-001
White Quinoa belongs to the family of the Fox tail plants and is also known as Inca rice, quinoa, Inca grain, rice, spinach, quinoa or Peruvian rice. Contents: 200 g Quinoa is gluten-free and high in protein, iron and magnesium content. The white Quinoa has, in contrast to the black Quinoa has a mild and slightly nutty taste.
This grain is an ancient, re-discovered Wheat Khorasan wheat. The high gluten content and very good baking properties tell wheat a close relationship to the hard. It is harvested in Canada, and cleaned. Content: 500 g