A blend of vegetables and seeds makes this gluten-free flour higher in fiber than others in the category, the UK-based company said. It is also low in fat and suitable for customers following gluten-free, celiac, vegan, halal and kosher diets.
The technical development team tested the flour intensively to ensure it could ‘handle like a traditional flour.’ Milled through a traditional Italian technique, the flour offers what Eurostar called ‘an optimum grind.’
Consumer demand spawned this product, but commercial varieties lack versatility, said Philip Bull, ingredients expert at Eurostar.
“We wanted to create a product that has excellent extensibility that is consistently reliable and ultimately tastes incredible – certainly as good as, if not better than similar products which contain gluten,” he said.
Eurostar also sells several pulse and ancient-grain flours made from base ingredients such as chia seeds, chickpeas, sorghum and cassava.
Gluten-free market stats
According to Zion Market Research, the gluten-free product market was valued at $4.7bn in 2017.
By 2024, it could surpass $7bn.
North American sales will increase considerably during this time, as consumer preference for ancient grains continues to grow.
Emerging markets like China and Latin America will also see the gluten-free industry expand due to rising per capita income and tourism, respectively.
