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Overview of gluten-free flour

These sorts of flour make gluten-free nutrition easier

Very few foodstuffs go back as far in history as flour. In Egypt the cultivation of grains was carried out in the fifth to sixth century BC and various kinds of bread were baked. In Europe, findings point to the beginning of grain cultivation in the youngest Stone Age in 3.000 to 2.500 BC. Although the method of production has changed since then, flour has remained an indispensable ingredient in our nutrition until this day.

Gluten-free flour from Pödör provides a tasty and healthy alternative to flour that contains gluten. Tasty possibilities to bake and cook are opened up in this way for people with special dietary needs.

Thanks to their low content of carbohydrates gluten-free flours from Pödör are also ideally suited for people on low-carb diets.

All gluten-free flours from Pödör are free of artificial additives and flavor enhancers. Not to mention the 100 percent naturalness. Pödör only uses selected raw materials such as chia seeds, linseed or tiger nuts and thereby ensures that each flour meets your high expectations. When gluten-free flour is stored in a cool, dark place it can be consumed without any problem for up to 12 months.

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Black cumin spice flour, organic
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Chia Flour - partially deoiled, organic
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Flaxseed Flour - Partially Deoiled, organic
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Hemp Flour - partially deoiled, organic
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Milkthistle flour – partially deoiled, organic
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Poppy Flour - partially deoiled, organic
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Pumpkin Seed Flour - partially deoiled, organic
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Tiger Nut Flour - partially deoiled
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Zweigelt Grape Seed Flour - partially deoiled
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About producing oil in the flour mill

A responsible approach to foodstuffs and raw materials is important to Pödör. That is why all raw materials are utilized to the full. That is a good thing because wonderful new foodstuffs are found for that reason. One example of that is the 100 percent natural, gluten-free flour. It is produced from the press cake that remains after oil pressing. The press cake is dried and then finely milled. A residual oil content of around five to six percent remains in the flour.
At no production stage are artificial additives or flavor enhancers used. Pödör sets great store by first class raw materials and their natural taste. Thanks to the gentle oil production and considerate further processing to flour many of the valuable substances in the raw materials remain in the end product. Gluten-free flour from Pödör consists of selected nuts, kernels and seeds and is therefore the ideal ingredient for your gluten-free or low-carb nutrition.

Seven different gluten-free sorts of flour from kernels, seeds and nuts

Each of the seven gluten-free sorts of flour stands out due to their unique aroma. Whether it is richly nutty or has the fruitiness of grapes – Pödör values a wide range of tastes. We from Pödör want to bring variety to your menu and offer people with a gluten-free diet an alternative.
You will be surprised how simply common sorts of flour can be substituted with gluten-free flour. Thanks to the natural, gentle production process flavor, nutrients and color of the selected raw materials remain in the flour. You can see it and taste it.

Take a look at the PÖDÖR products!

The uses for gluten-free flour from Pödör are so varied

When you think of flour you immediately have pictures of soft cakes and nourishing bread in your mind, don't you? Excellent! These delicacies can also be quickly baked with the gluten-free sorts of flour from Pödör and will delight you. Not only those though; crumbing fish, thickening sauces and soups or enhancing the breakfast muesli can all be done just as tastily with the aromatic sorts of flour from Pödör and in a jiffy. Taste your way through the seven sorts and choose your favorite. Of one thing we are quite sure: with this wide range of flavors it will not be easy to decide.

Pödör flours are free of gluten. When baking cakes or bread, gluten ensures strong cohesion and fluffiness. Gluten-free sorts of flour can also be used to create fluffy desserts and baked goods. The result is best when you use a mixture of various gluten-free sorts of flour. The important thing is to retain the starch content. A mixture of two parts of different gluten-free flours to one part starch is therefore eminently suitable.

Gourmets who do not want to, or have to, completely go without gluten are recommended by us to substitute 10 to 25 percent of common sorts of flour (depending on the type) with gluten-free flour. In this way they have the chance to enjoy the varied gluten-free sorts of flour from Pödör but do not have to add any additional starch to the dough.

Gluten-free flour from Pödör can do even more: Our aromatic Styrian pumpkin seed flour is the ideal basis for flavorful spice mixtures. Combined with fresh herbs, salt and pepper our Styrian pumpkin seed flour makes a wonderful spice mix that will delight you and your family. We are quite sure of this.

Take a look at the recipe finder from Pödör and discover further inspirational recipes.


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Are you a lover of gastronomy and healthy, good foods?

Then you know for sure that the most essential conditions to ensure perfect tastes are the following: using only fresh, high quality raw materials; expertise; passion; experience and sincerity. The 100 % Austrian-made Pödör oils show no compromise in any of these. The main tenets of our work philosophy are responsibility, simplicity and sincerity. We acquire only the best raw materials from areas that they have long been native to.

Pödör oils and vinegars are special because they are made only from 100% pure, top quality raw materials, cleaned with utter thoroughness and with the traditional time-consuming, manual labor and expertise of the most experienced press masters. The products you can get from us are freshly pressed throughout the year, and find their way into the bottle only after the strictest quality control.


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