Granoro Gluten Free pasta

Be free to eat with satisfaction

GlutenFree Granoro

The aroma and taste of the Granoro “GlutenFree” line are typical of corn, obtained from the component of rice flour and the well-known vegetable of quinoa. It was decided to include quinoa in the blend to rebalance the supply of fibre, mineral salts and proteins, since rice and corn are lacking in them. The mix of the three flours gives the product a yellow colour, very similar to durum wheat pasta, firm after cooking and the roughness of the surface allows the condiments to bond well.

gluten-free pasta

A gluten-free but balanced diet

Gluten is not a fundamental protein in our diet. Eliminating gluten therefore does not create nutritional imbalances. The only negative note is that in eliminating gluten we eliminate fibres and proteins, which are present in good quantities in cereals. For this reason, those who have to replace cereal flours with gluten-free and starch-rich ones are advised to eat legumes, fruit and vegetables in order to compensate for the lack of vegetable fibres, which have a protective action on the intestine, they favour its functionality and modulate the glycemic load that derives from the presence of starches and sugars, very much present in gluten-free products.

Choosing GlutenFree Granoro means:

  1. Being free to eat with satisfaction
  2. Ensuring your body an adequate supply of important nutrients
  3. Being aware of consuming a safe product

GLUTEN FREE CASERECCE

with Quinoa flour

7

GLUTEN FREE FUSILLI

with Quinoa flour

9

GLUTEN FREE SEDANI

with Quinoa flour

9

GLUTEN FREE TUBETTI

with Quinoa flour

10

GLUTEN FREE SPAGHETTI

with Quinoa flour

10

GLUTEN FREE PENNE RIGATE

with Quinoa flour

9

GLUTEN FREE STELLINE

with Quinoa flour

7

GLUTEN FREE LASAGNE

with Corn and Rice flour

GLUTEN FREE CANNELLONI

with Quinoa flour

GLUTEN FREE GNOCCHI

2

A balanced recipe,

with rice flour, corn (white and yellow) and quinoa to give colour,

tenacity and flavour, without sacrificing the taste of pasta.

RICE

  • is rich in starch and potassium
  • contains little sodium
  • does not contain gluten

CORN

  • is rich in iron, phosphorus, potassium, calcium and magnesium
  • contains vitamin A and vitamins of the B group
  • is gluten-free

QUINOA

  • is extremely nutritious
  • contains flavonoids: quercetin and kaempferol, molecules that have anti-inflammatory, antiviral and anticancer effects
  • is rich in fibre, more than other cereals: 100g of quinoa contain a range between 10 and 16g of fibre
  • is rich in proteins and essential amino acids
  • has a low glycemic index
  • is rich in minerals that we often lack, such as magnesium, iron, phosphorus, potassium
  • is rich in vitamins B1, B2 and B6
  • is rich in antioxidants, which help fight cellular aging
  • has beneficial effects on the metabolism, because it reduces blood sugars
  • has characteristics that make it suitable for losing weight
  • is gluten-free

Properties and advantages of quinoa

Celiac disease is a chronic inflammation of the intestine, caused by the ingestion of foods containing gluten. All foods that contain gluten are based on wheat (durum wheat, bread wheat, barley, emmer,…).

 

According to statistical data, about 1% of the population (mostly women) suffers from this disorder. In Puglia, for example, the prevalence of people intolerant to gluten is 0.34% of the entire population. For this reason, food companies have decided to produce gluten-free foods.

Among the main substitute elements used to produce “Gluten-free” pasta, are: quinoa, corn, rice, buckwheat, amaranth, etc., which are naturally gluten-free pseudocereals.

 

Quinoa is native to America and South America. It has a high number of nutritional properties and is rich in nutritional supply. It is rich in: fiber, zinc, magnesium, phosphorus, omega-6, etc.

The fiber content of quinoa is between 10 and 16 grams per 100 grams of uncooked quinoa, more specifically, the soluble fiber content for quinoa is equal to 1.5 g for every 100 grams of product, while cooked quinoa has a value equal to 2.8 grams of fiber.

One serving of cooked quinoa, about 185 grams, contains 222 calories.

For a 100-gram serving of cooked quinoa there are:

Proprietà nutrizionali Valori
Calories 120
Water 72%
Proteins 4,4 grams
Carbohydrates 21,3 grams
Sugars 0,9 grams
Fibers 2,8 grams
Fats 1,9 grams
Saturated fats 0,23 grams
Monounsaturated fats 0,53 grams
Polyunsaturated fats 1,08 grams
Omega 3 0,09 grams
Omega 6 0,97 grams

Quinoa is rich in α-linoleic acid (useful for the proper functioning of organs).

Quinoa may initially seem bitter, but this taste is the “fault” of the saponins, which have a bitter aftertaste, and for this reason they are eliminated through  vigorous decortication, or when it is put in water, but actually, saponins have beneficial effects on health.

 

Another property of quinoa is the excellent supply of folate sources (a natural vitamin found in food).

 

Among the recognized advantages of consuming quinoa are:

–  lowering blood sugar levels (cholesterol -26%, triglycerides -11%, sugars -10%), and it helps prevent the increase in type 2 diabetes;

– effective weight loss: quinoa proteins accelerate metabolism (giving a sense of satiety, thanks to fibers) and helps prevent the risk of obesity, with all the associated diseases;

– it is gluten-free: it is important to note that quinoa is a pseudocereal (suitable for people who are intolerant to gluten), and that is why it is used for the production of gluten-free foods;

 

– it is rich in all essential amino acids: in fact, for every 100 grams of cooked quinoa, there are about 4.5 grams of proteins;

 

– it has a low glycemic index: cooking 150 grams of quinoa, we have 25 grams of carbohydrates and therefore a GI = 13;

– it is rich in antioxidants: researchers recommend the use of quinoa for gluten-free products, as it has a high content of polyphenols;

– it is easily digestible: according to a study, it was noted that quinoa has a very low production of triglycerides, compared to other products, such as pasta and bread, always gluten-free.

Bibliography

Quinoa is rich in antioxidants: www.sciencedirect.com

The excellent nutritional properties of Quinoa: www.ncbi.nlm.nih.gov

Quinoa as a source of calcium: www.ncbi.nlm.nih.gov

Quinoa for diabetes: www.ncbi.nlm.nih.gov

Quinoa controls appetite: www.ncbi.nlm.nih.gov

Quinoa is easily digestible: www.ncbi.nlm.nih.gov

Quinoa is rich in fiber: www.scielo.br

Quinoa contains amino acids: www.fao.org

Glycemic index of Quinoa: www.glycemicindex.com

Quinoa improves metabolism 1: www.ncbi.nlm.nih.gov

Quinoa improves metabolism 2: www.ncbi.nlm.nih.gov

A conscious gluten-free choice

Look for the Ministry of Health logo on the package.

 

The ministerial logo is the guarantee of safety for the consumer. It indicates that the product is declared a gluten-free dietary product by the Ministry of Health.

 

Granoro Gluten-free pasta is included in the National Register of products intended for a special diet, therefore it can be dispensed free of charge to celiacs via the NHS.

“GRANORO GLUTEN FREE” RECIPES

Discover all of the Granoro Gluten Free recipes, from traditional dishes to our chefs’ suggestions. Find the perfect recipe for any occasion.

ALL THE RECIPES