Which Gluten-Free Flour for What? A Practical Guide
Rice, millet, buckwheat, chickpea, flaxseed… Every gluten-free flour behaves differently. Here is how to tell them apart, what each one is best at, and how to combine them in your...
Taste them all!
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Mill & Folks
Economike Gluten-free corn pasta tricolor fusilli 400g
Regular price €2,25Unit price /Unavailable -
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Mill & Folks
Economike Gluten-free corn-rice pasta fusilli 400g
Regular price €2,25Unit price /Unavailable -
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Mill & Folks
Economike Gluten-free corn-rice pasta spaghetti 400g
Regular price €2,25Unit price /Unavailable -
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Gluten-free & vegan flour mixtures for easy baking!
Bake heavenly baked goods with Economike flour mixtures. Soft and fluffy bread, buns or rolls will never be a dream again.
Gluten-free
Gluten intolerance is no longer a limit to enjoying delicious food! These mixtures are completely gluten-free.
only plant-based ingredients
Free from all animal ingredients, it is the perfect choice for vegans.
Discover a World of Flavors: Gluten-Free & Vegan Delights!
Try Economike products today and discover a new dimension in gluten-free vegan cooking and baking!
latest articles
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Hidden Gluten in Stock Cubes and Seasonings: How to Read the Label
Stock cubes, bouillon powders and seasoning mixes are among the most common places gluten hides in a kitchen. Here is where it comes from, what EU labels have to tell...
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Fibre-Rich, Reduced-Carb Bread: What "30% Fewer Carbohydrates" Really Means
Our low-carb Bake-Free mixes contain at least 30% fewer carbohydrates than comparable gluten-free flour mixtures. Here is what that claim means, how we get there with fibre instead of tricks,...
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What Replaces Gluten? Psyllium Husk, Fibre and the Science of Gluten-Free Baking
Gluten gives wheat dough its stretch. So how do you bake a soft, sliceable gluten-free loaf without gums, eggs or stabilisers? Meet psyllium husk – the natural fibre doing the...
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Gluten, Your Gut Barrier and Why We're 100% Gluten-Free
What is "leaky gut", what does gluten have to do with it, and who should really care? An honest look at what the science says – and how a fibre-rich,...
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Heritage Grains and Slow Carbs: Why Millet, Sorghum, Buckwheat and Quinoa Belong on Your Plate
Millet, sorghum, buckwheat and quinoa have fed people for thousands of years. Here is what makes their carbohydrates "slow", why that matters for steady energy and fullness, and what else...
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Most Gluten-Free Pasta in Europe Comes From a Handful of Factories. Here's How It Actually Works.
Co-packers, shared extrusion lines, bronze dies and the 60-hour drying curve most brands skip — a plain-spoken map of how gluten-free pasta really gets made in Europe, and how to...
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The Kettle Test: How a Soup Earns Its Place in the Mug
Inside our tasting room, every Cupster recipe has to survive a cold ceramic mug, slightly-off-the-boil water and a three-minute timer. Here's what that test looks like — and the recipes...
