naturally gluten free

Kañiwa (pronounced ka-nyi-wa) is a remarkably nutrition grain of the high Andes that has been described as helping to “sustain untold generations of Indians” in one of the world’s most difficult agricultural regions.

This species of goosefoot (flowering plant), similar to Quinoa, is grown in the Andes extreme highland environment where wheat, rye and corn grow unreliably or not at all. It is considered more resistant than any other grain crop to a combination of frost (the region where it is found frost occurs up to nine months of the year), drought, salt, and pests. The tiny seeds are typically toasted then ground to form a brownish flour that can be combined with other flours to make breads and desserts, added to soups and pudding, or made into a hot drink similar to hot chocolate.

Due to its protein density and Earthy flavor Kañiwa performs best when combined with other flours (either wheat or gluten-free) to make pancakes, muffins, breads and flatbreads, cookies, and other pastries. When the grain is popped or puffed it produces a slightly crunchy light brown product comparable to nutty popcorn. Puffed kaniwa is a delicious snack. It can also be consumed as cereal with milk and honey, made into granola, or processed into energy bars. Additionally, the puffed grain can be used as a coating for baked or fried chicken, fish, tofu, and vegetables.

Product of Peru