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Oat flour comes from grinding whole oat seeds.

The end result is a more palatable product with a chewy texture.

Oat flour generally does not contain gluten.

Nutritionally, chickpea flour has the same advantages as chickpea and is superior to wheat flour in a whole range of elements: high fiber content, high protein content, high amount of folic acid, potassium, calcium, and phosphorus, minimal gluten, and high amount of polyphenols, i.e. important antioxidant substances.

The main difference between chickpea flour and flour in its use for bread or sweets, cookies, cakes, etc., is that it does not rise, since it contains very little gluten. Also, chickpea flour has high fiber content and absorbs much more liquid than other flours. 

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Oat flour comes from grinding whole oat seeds.

The end result is a more palatable product with a chewy texture.

Oat flour generally does not contain gluten.

At the same time, it contains beta glucans, a type of plant fiber, with multiple health benefits, such as lowering cholesterol and blood sugar.

It is also rich in protein, phosphorus and magnesium.

Suitable for cookies (combined with oat flakes and bran) or for mixing (in small proportion) with other flours in bread making.

Product of organic farming

It is certified according to Regulation (EC) 834/2007

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Gluten-free wholemeal flour mix is. ideal for people on a special gluten-free diet.

It is used for pastries.


Whole rice flour*,corn flour*,whole teff flour*, thickening agent guar gum*,xanthan gum

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Organic Carob Flour

The carob flour of the company Viodoros Gaia, results after baking and grinding the carobs, has a sweet taste and brown color.

It is a direct source of energy thanks to its high content of carbohydrates and specifically glucose and sucrose.

It is also rich in fiber.

It is an important source of protein, as 100g of locust bean contains 5-8g of protein.

It contains almost no fat (0.2-0.6%).

It is rich in calcium, phosphorus, potassium, carbohydrates, protein, magnesium, vitamins A, B and D and various minerals.

It does not contain gluten, so it does not swell. It can be used plain or mixed with flour in sweets and pastries.

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Bamboo fiber is not absorbed during digestion, so it can be perfectly integrated into the Paleolithic diet in diabetic diets and those who want to lose weight.

This increases the fiber content of bakery products and slows down the absorption of carbohydrates.

 Adding it to cakes, muffins and bread dough gives it a crunchy taste.

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You can use corn flour in various Organic durum wheat flour from the Antonopoulou Estate.

We use it mainly for bread and pies.

Village flour is also known as 'yellow flour' and is made from durum durum wheat.

It has a high protein content and is used for many traditional Cypriot breads and pies, as well as for many traditional Cypriot snacks such as cheese pies, spinach pies, olive pies, etc.

It is also suitable for pasta in the form of sheets, such as ravioli and noodles.


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