Carob Flour

Carob flour: a gluten-free and sugar-free delight

The carob is a plant with many uses: from its fruit, two food products are obtained. The carob seed flour, or gum, is mainly used for ice creams as a natural additive (it improves the cohesion of ingredients and limits the formation of ice crystals) or to thicken sauces, creams, and soups: it serves the function of starch but with fewer calories. The second product obtained from carob is pulp flour, a brownish powder with a sweetish flavor very similar to cocoa. Carob pulp flour is perfect as an alternative to chocolate, gluten-free and with no added sugars. It can be used for the preparation of desserts, cookies, creams, puddings, and ice creams, instead of traditional wheat flour. A natural, tasty, and healthy delight.