Coconut flour is an alternative type of flour obtained from white coconut fruits. In the first step of the production process, the hard shell of the fruit is broken and the milk inside is taken. Then, the fleshy white parts surrounding the inner part of the shells are chipped and grated. After the product is cooked and dried thoroughly, it is ground in a mill and turned into flour. Thus, a product with a slightly sweet and soft texture emerges.

Buckwheat flour is a type of flour obtained from the seeds of the grecka plant belonging to the sorrel family. Although its name is buckwheat, this plant species is not actually a grain type, but is classified as a pseudo (false) grain. In this way, it does not contain gluten. Buckwheat flour, which has been consumed for centuries in Asia; Due to its wide usage areas and characteristics, it is also grown in Russia, European countries and the north of America. The product, which has a caramel-colored appearance, provides a very delicious consumption with its unique taste similar to peanuts and chickpeas.

Gluten-free whole oat flour is a nutritious alternative to oat flour. Since oats are gluten-free by nature, oat flour should also be gluten-free. However, in the production phase, wheat, barley, bulgur etc. Mixing it with other grains or keeping it close with these gluten products can lead to gluten in the product. For this reason, consumption by people with celiac disease or low gluten tolerance can be risky. However, this risk can be avoided with whole oat flour produced in line with gluten-free content sensitivity.

Rice flour is a type of gluten-free flour that can be obtained by grinding white and brown rice. The product, which is quite different from rice starch, is produced by directly turning the rice into flour without going through any chemical separation process. Rice starch, on the other hand, is produced by separating starch, which is a glucose derivative in the rice content. In addition, while the starch of other grains can be found in certain amounts in the content of rice starch, only a single raw material is used in rice flour.

Carob flour is a type of gluten-free flour obtained from the carob (carob) fruit. Carob, one of the tree-growing species of the legume family, is collected when ripe and left to dry. When the fruits dry completely and reach a dark brown appearance, they are separated from their seeds and turned into flour. Carob flour differs from many other flours in terms of its sweetness level, thanks to the natural sugar components found in its fruit.

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