_

Most of us consume white wheat flour too often. Many times a day bread, bread, pasta, dumplings or cakes of refined wheat flour appear in the menu. At the same time, people with increased sensitivity to gluten are increasing. This is why it is recommended to reduce the consumption of wheat flour, even for people who are not directly allergic to gluten. Not only people on gluten-free diets will enjoy them, but also children and all of us who want to make the body a little lighter. We bake exclusively from buckwheat, corn and rice flour without artificial starch.