Granoro Gluten Free
Granoro gluten-free dry pasta from rice flour, white and yellow corn flour and quinoa (3%), in ten formats.
Granoro Gluten Free is Granoro's gluten-free dry pasta. Instead of wheat semolina it is made from a blend of three flours: rice flour, corn flour (from white and yellow corn) and quinoa flour, which makes up 3%.
According to the maker, quinoa is added to partly make up for the lower fibre, mineral and protein content of rice and corn. The three flours give a golden colour close to durum wheat pasta, and the pasta keeps its firmness after cooking. The surface is slightly rough and porous, so sauce clings; the taste is of corn and rice with a light vegetal note from the quinoa.
The range has ten formats: spaghetti no. 472, fusilli no. 473, casarecce no. 475, penne rigate no. 477, sedani no. 476, stelline no. 478, gnocchi no. 471, plus lasagne sheets no. 470 and cannelloni no. 469.
This pasta from other flours is meant for people who do not eat gluten. Check the pack for an official coeliac-safe mark: the range page does not name a certification.
Facts
| Raw material | Rice flour, white and yellow corn flour, quinoa flour 3% |
|---|---|
| Main use | Gluten-free pasta, 10 formats |
How it connects to Pasta
Granoro Gluten Free → kind of → Pasta from other flours and gluten-free pasta → kind of → 🍝 Pasta
Links
- What it contains
- Rice flour, Maize flour, Quinoa (quinoa flour 3%)
- Part of
- 🏭 Granoro, Pasta from other flours and gluten-free pasta
- Similar and different
- Spaghetti, Fusilli, Penne, Casarecce, Sedani, Stelline, Lasagne sheets, Cannelloni
Frequently asked questions
What is Granoro Gluten Free pasta made from?
Rice flour, white and yellow corn flour and quinoa flour (3%), with no wheat.
Which gluten-free formats are there?
Ten: spaghetti, fusilli, casarecce, penne, sedani, stelline, gnocchi, lasagne, cannelloni and more.
What to read next
- Maize flour — Flour milled from dried maize kernels; it contains no gluten and, mixed with rice flour, is the base of most gluten-free pasta.
- Penne — Short pasta tubes cut diagonally at the ends, smooth or ridged (rigate); the name means “pen” in Italian.
- Fusilli — Short dry pasta twisted into a spiral, made from durum wheat semolina and water; the name comes from fuso, the spindle.
- Sedani — Short, slightly curved ridged pasta tubes, named after the ribs of celery (sedano); Voiello gives them as 45 mm long.
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