Parco Agricolo Sud Milano

Obtained from the stone milling of our rice, it represents a valid alternative to the other cereal flour varieties for gluten-sensitive individuals. Mixed with wheat flour, it can be used for the 10-40% to prepare sweets, cakes, biscuits. Try to mix it (at about 10%) with our corn flour, and you will obtain a softer and more digestible polenta also for people who are sensitive to corn flour.