The smell and taste of Gluten free Granoro are typical of corn, softened by the component of rice flour and the vegetable note of quinoa. Quinoa was chosen to be included in the mix to rebalance the intake of fiber, minerals, and proteins, as rice and corn are lacking in these. The mix of the three flours gives the product a yellow color very similar to durum wheat pasta, which is resilient after cooking, and the roughness of the surface allows it to hold sauces well. Choosing Gluten Free Granoro means: 1. Being free to eat with taste 2. Ensuring your body receives an adequate supply of important nutrients 3. Being aware that you are consuming a safe product Ingredients: Gluten-free potato gnocchi.
INGREDIENTS: Dehydrated potato puree 70% (water, potato flakes 18%: potatoes 99%, mono and diglycerides of fatty acids, flavorings), corn flour, potato starch, corn starch, rice flour, salt, acid regulator: lactic acid, preservative: sorbic acid, flavor.