Celiac.com 01/18/2018 - Okay, so wine is good for lots of things, drinking notwithstanding. But try to wrap your head around this: wine flour.
Creator Hillary Niver-Johnson calls her product Finger Lakes Wine Flour. Her wine flour is made from the the pomace, or grape skins and seeds, are typically discarded in the wine making process. Niver-Johnson and her team of three collect the from local wineries in the Finger Lakes of New York. They then sort, separate, sun-dry, and mill the pomace in Hector, New York.
But, why buy wine flour?
First, it is gluten-free. Those with sensitivity to gluten will be happy to know that all of the wine flour options are naturally gluten-free.
Second, it's nutritious. Wine flour has all the same vitamins, minerals, and antioxidants as grapes. Wine flour is also rich in protein and fiber, with two grams of protein and three grams of fiber in every teaspoon.
It comes in varietals to match you taste. Wine flour is available as Riesling, Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Noir, and Gewurztraminer.
It's a great supplemental flour for enriching most any recipe with its nutrients, flavor, and of course, that wine tint. Use wine flour as a supplement to regular flour to make your favorite foods.
Read more at brit.co.