Poppy gluten-free flour is a great substitute for traditional
flour. It is suitable for celiacs as well as those
who are on a diet. Poppy is one of the oldest natural
prevention agents against osteoporosis. It contains
vitamin B6, vitamin E, calcium, magnesium, iron and
phosphorus, which is essential for the proper complete
functioning of our organism. Due to its high phosphorus
content, it helps in the absorption of calcium
in the bones. It reduces blood deposits in the blood
vessels, helping to reduce high blood pressure, and
normalizing blood cholesterol levels. It improves mental
performance, strengthens nerves, and has calming
and sleeping effects.
Poppy flour is not the same as ground poppy. Compared
to ground poppy, flour has about 30% higher
nutritional values. In the flour, the oil is removed from
the poppy by cold pressing and then the oil-free poppy
is ground to fine flour. Compared to ground poppy,
flour can be safely used as a substitute for millet flour
for baking cakes, but even bread. Suitable for baking,
bread mixes, cakes for thickening sauces and soups,
porridge. Poppy flour, unlike ground poppy, contains
a minimum amount of fat and omega 6 fatty acid but
twice the fiber, protein, vitamins and minerals. It is a
gluten-free preparation.
