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Valuable florus made from seeds, legumes and nuts
Special flours: high-protein, low carb and naturally gluten-free
Valuable florus made from seeds, legumes and nuts
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.
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 | |
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.
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: |
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Overview of Rapunzel special flours
Linseed flour
The high-quality flour made from the seeds of the linseed plant is rich in dietary fiber, plant protein and omega-3 fatty acids. It provides important minerals and vitamins. It has a neutral taste, can be used in numerous ways and has an excellent swelling property.
Use: for baking and cooking, e.g. for paddies and pancakes.
Linseed flour has a greater volume than cereal flour. Therefore, you only need 75 g linseed flour in order to replace 100 g wheat flour. When used as egg-substitute: 1 Tbs linseed flour + 90 ml water.
Hemp flour
Hempf flour has a pleasant, nut-like flavor and has a high concentration of plant protein and valuable dietary fibers. It's a source of omega-3 fatty acids and countains minerals as well as vitamins.
Use: in muesli and desserts; for baking and cooking, for the refinement of sauces, as protein substitute for active people, also suitable for shakes and smoothies.
Pumpkin seed flour
Pumpkin seed flour has a subtle, slightly nut-like aroma. It provides valuable plant proteins and ample dietary fibers. Moreover, it provides mineral substances like iron, potassium, magnesium and zinc. It also gives dishes a slight green tint making them special.
Use: for the preparation of doughs - for bread, pastries, noodles, as breadcrumbs for vegetables and the refinement of sauces or also for protein drinks.
Coconut flour
Coconut flour gives meals a subtle, mild-sweetish coconut aroma. Dissolved in soups or sauces, coconut flour is pleasantly reticent and does not cover up other tastes. Coconut flour is rich in dietary fiber and proteins.
Use: for smoothies rich in dietary fiber, enjoy for breakfast in muesli or yoghurt, as binding agent for soups, sauces and curries, perfectly suited for waffles, pancakes, cookies and cake.
Chickpea flour
Chickpea flour is priced for its high content of protein and dietary fibers. Chickpea flour has a fine nut-like flavor and can be used in numerous ways.
Use: for savory pancakes, falafel as well as for cakes.
Lupine flour
Lupine flour is made from toasted white sweet lupines. Botanically, sweet lupines belong to the legume family. This domestic plant has a very high concentration of protein and contains valuable dietary fibre. Already the addition of 10 % of lupine flour to doughs results in an improved water binding capacity, prevents dough from crumbling and results in especially fine-pored bakery goods.
Use: for bread, paddies, cake, in soups, porridge and as addition to smoothies and muesli.
Recipes with special flours
Vegetable waffles with protein flour
Lupine balls with coconut vegetables
Rainbow-Tacos with chickpea flour and tahini
Cevapcici
Chipotle roast with mustard crust, spinach dumplings and balsamic seitlings
Pecan pie with spicy Christmas cookie ice cream and amaretto sauce