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Special flours: high-protein, low carb and naturally gluten-free

Valuable florus made from seeds, legumes and nuts

High-protein, low carb and naturally gluten-free: Rapunzel special flours made from seeds, legumes and nuts are an ideal building block for a healthy diet. With Rapunzel special flours it is easy to do without conventional, cereal-based flour. Rapunzel special flour is a great source of plant protein, valuable minerals and dietary fiber. Exotic-sounding flour varieties made from partially deoiled seeds, nuts and legumes contain only few carbohydrates and are naturally gluten-free.

And last but not least: It is great fun to try the new flour varieties for baking and cooking. Let yourself be inspired!

On the bottom of this page, you can find many recipes ideas for your inspiration.

Rapunzel flours are either made from the press cake that results from the oil production or they are made from ground legumes. Rapunzel oils are cold-pressed. That way, the press cake flour has a significantly lower fat content than the starting material while the valuable ingredients remain unchanged.

What's special about our special flours?

naturally gluten-free
valuable proteins
low carb
rich in dietary fibers
high mineral content
can be used in various ways

Versatile and creative uses

use as low carb flour substitute for the baking of bread, rolls, cake or pastries
for delicious pancakes and waffles
for pizza dough
for calorie-reduced refinement and binding of soups and sauces as cream-susbstitute
as enrichment in smoothies
for the refinement and enrichment of muesli
for the preparation of protein shakes
for the preparation of bread spreads
for home-made pasta products or as egg-substitute for breading

More plant proteins and fewer carbohydrates

A low carb diet with a high content of valuable proteins and dietary fiber becomes increasingly important for many people. For many people, a carbohydrate-reduced ("low carb") diet is an essential contribution for a trim and healthy body.

The following table shows the differences between conventional flour and Rapunzel special flours.

Flour type	Energy	Fat	Carbohydrates	Dietary fibers	Protein
Wheat flour type 405	335 kcal	1.0 g	72 g	4,0 g	11 g
Spelt wholemeal flour	332 kcal	2.6 g	64 g	8,4 g	14 g
Hemp flour	284 kcal	8.8 g	3.0 g	51 g	32 g
Linseed flour	330 kcal	10 g	2,9 g	36 g	39 g
Lupine flour	342 kcal	9.1 g	9.5 g	32 g	40 g
Coconut flour	464 kcal	30 g	19 g	27 g	17 g
Chickpea flour	358 kcal	6.4 g	47 g	15 g	21 g

TIPS & TRICKS: How can I use the special flours?

In order to not have to forego one's favorite recipe, recipes with cereal flour can simply be changed by substituting the cereal flour with special flour. In order to obtain the correct consistency and succulence you should experiment a little and observe several tipps.

Generally speaking, the special flours can be used like cereal flour. However, the flour amount in the recipe cannot be substituted simply 1:1. For one, the special flours have a different volume and they have a reduced gluten content. Gluten is a protein that is very important for the baking properties.

Up to 20% of the special flours can be used in every recipe without having to adapt the recipe. They increase the protein and dietary fiber content and reduce at the same time the carbohydrate content of the prepared meals. The special flours have good swelling properties. Therefore, the amount of added liquid should be augmented by the tablespoon until the normal dough consistency is reached.

500 g conventional flour can be substituted with:

400 g wheat or spelt flour	+ 75 g	linseed flour
450 g wheat or spelt flour	+ 40 g	hemp flour
400 g wheat or spelt flour	+ 80 g	chickpea flour
375 g wheat or spelt flour	+ 75 g	coconut flour
425 g wheat or spelt flour	+ 45 g	lupine flour