Right Now: Quinoa and Pulse Flours

We’re Keen On Quinoa

The Incans called quinoa “chisaya mama,” which means “The Mother of All Grains.” Although technically this protein-packed ancient grain is a seed, it’s not hard to see why quinoa is appreciated: It’s gluten-free, high in magnesium and iron and contains all nine essential amino acids.

“Quinoa flour is an airy, light flour that translates well into cakes or muffins,” says Firebird’s Chris Krenzel. “It’s also got a mild, slightly nutty flavor that is a good foundation for baking applications.”

Pulse Power

Recognizing this ingredient’s potential, Firebird Artisan Mills has been working with pulses for nearly a decade. “Not only are pulses a good source of protein,” says Krenzel, “they’re also high in antioxidants, an excellent source of fiber, and chock full of good things like iron and potassium.” According to the Global Pulse Confederation, one cup of cooked lentils contains 18 grams of protein, 1 gram of fat and 16 grams of fiber.

“Growers love pulses because they’re resilient and don’t need much in the way of fertilizer or irrigation. We love them because they’re mild-flavored, versatile and pack a nutritious punch. They work in everything from pasta and flour blends to snack bars and cereals,” added Krenzel.

Contact us for spec sheets or samples of Firebird’s quinoa or pulse flours today.

Sources:  http://www.fao.org/quinoa-2013/en/

Make Plans Now to Visit Firebird in Anaheim

The Firebird team is ready to get to work at Engredea/Natural Expo West in Anaheim.

When you’re at the Anaheim Convention Center, plan to pay a visit to Hall A, Booth 383 and let Chris or Jason know how Firebird can help you with your gluten-free, organic, ancient grain or pulse project.

Plus, be sure to mark your calendar for Friday, March 10, 6-8 p.m., and attend our annual networking event at Morton’s Steakhouse Anaheim. RSVP here.

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