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Net weight: 1000gr
Gluten-free corn flour for bakery.
Gluten free, celiacs.
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Corn starch is used as a substitute in gluten-free baking, being a product highly appreciated by celiacs and gluten intolerant people. The incorporation of this type of flour makes the crust much crispier than usual, in addition to generating a completely fine texture when chewing.
All our products are made on the day, in the Alloza workshop, Gluten-free Teruel. Within the images of the product, you will be able to see, in one of them, the characteristics of the product.
Features:
