A cereal grain used predominately in Africa and Asia, this gluten-free flour is high in fibre, protein and vitamins and minerals which makes it a healthy alternative to wheat flour in baked goods.
Product of Australia
| Energy (kj) |
1489 |
| Protein (g) |
11.1
|
| Fat, Total l(g) |
4.2
|
| - Saturated (g) |
0.7
|
| Carbohydrate (g) |
63.3
|
| -sugars (g) |
0.4
|
| Sodium (mg) |
5.0
|
