My family is fortunate in that none of us have any food allergies, so we can enjoy all sorts of foods without worry. When I cook with gluten-free ingredients, it’s by choice, and with Pereg Natural Foods’ line of gluten-free flours, it’s a delicious choice.
* Complimentary Products Received for Review.
Pereg kindly sent me a set of all eight of their gluten-free flours for my review: Buckwheat, Quinoa, Banana, Almond, Coconut, Chickpea, Teff, and Plantain. Some of them are familiar to me (hello, buckwheat pancakes!), but some are a brand new experience, and I’ve had a lot of fun learning about them and exploring recipes to use them in. Because of their generosity, I’m going to need more than one blog post to do justice to Pereg and these flours, so keep an eye out for future posts.
For today, I’m focusing on the Quinoa Flour and Almond Meal Flour. The first thing I made was the Quinoa Chocolate Chunk Cookies Recipe found on the package of Quinoa Flour and at Pereg’s website. In addition to the Quinoa Flour, I used the Almond Meal Flour as a substitute for the “almonds ground into a fine powder” called for in the recipe. Other minor changes I made were using chocolate chips rather than chunks, resting the dough, and extending the baking time. The cookies were great, with a nice nutty flavor, as you might expect. I wouldn’t feel at all guilty eating these cookies for breakfast, since both the Quinoa and Almond Flours have a high protein and fiber content.
According to Pereg, Quinoa Flour is great for bread-baking because of its high protein content, which helps compensate for its lack of gluten. The fat content of the Almond Flour adds a tender texture to baked goods, but it is less like a “normal” flour than the Quinoa Flour. I found the combination of these flours worked well in my cookies, and I’m looking forward to experimenting further with both flours.
Pereg Natural Foods makes much more than just gluten-free flours. In fact, back in 1906 when they were first established, their claim to fame was their selection of over 60 pure, natural spices and spice blends. Today they also produce premium grains, rice, beans, flours, breadcrumbs, and more. All of the New Jersey-based company’s products are kosher certified and are dairy- and lactose-free, with no additives or preservatives.
You may find Pereg products at a local retailer, and you can also purchase them at Pereg’s website. You’ll also find many tempting recipes there.
Giveaway: One lucky winner is going to win a fabulous prize package of Pereg Natural Foods products, including baby quinoa, quinoa flakes, teff, farro, lentils, assorted blended spices, and a few gluten-free flours. Good luck!
Giveaway Details: This giveaway is open to residents of the US ONLY age 18 and over. Please read our Terms of Service & Disclaimer Policy before entering. This giveaway will close on May 31st, 2018 at 11:59 pm EST time. No purchase necessary to enter or win.
Disclaimer: A. Bailey received a complimentary product for review purposes & feature on The Classy Chics blog. No monetary compensation was received. A. Bailey’s thoughts, opinions and words are 100% her own. Your thoughts may differ. Please read the blog’s terms of service policy before entering any giveaways. The Classy Chics are NOT responsible for prize fulfillment or shipping of any items won from this blog.
I would love to try the Sushi Rice. I would use it to make sushi bowls.
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I would love to try the Coconut Flour. I would make a recipe I have for muffins!
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I’d like to try the Bread Crumbs – American, I’d use them to bread chicken.
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I’d like their quinoa spaghetti! I would make bolegnese with it 🙂
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I follow you on BlogLovin , Facebook, and Twitter. For myself I woyld love to try the coconut flour biscuits and fir my youngest daughter’s children I’d make the chocolate banana flour cake. What a treat it will be for them! All three of her children have food allergies. With the birth of each child came more intense food allergies : child #1 allergies to cashews and pistachios child #2 peanut allergy. #3 FPIES – food protein induced entercolitis syndrome , allergic to all food except breastmilk (and only as long as mommy’s diet was is modified ). Eventually at age three my granddaughter started outgrowing her allergies. Today at age 3 1/2 she is allergic to eggs only.
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mushroom basmati rice sounds good. I’d make it with chicken.
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I like their spice selection. I’d choose Cardamom because I need it for a few recipes, like making a chai latte tea mix.
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I repinned your pin Classic Chicken Corn Soup Recipe Looks good!
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I’d like to try the Couscous with Cranberries as a side dish for some grilled chicken kabobs.
I would love to try Basmati Rice – Mushrooms. I would make a side dish for chicken
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I would like the white pepper and also the red sea salt . I would make baked potatoes and rub the skin with olive oil and the spices.
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I would love to make some muffins with the coconut flour!
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love chickpeas so I’m really interested in trying the Chickpea Flour and think I would make some banana bread first.
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I’d like to try the Baby Quinoa to make the Bay Quinoa salad with roasted veggies
I would use the seasoned panko bread crumbs to make tenderloin sandwiches nice and crunchy.
I would like to try the Curvo Rigate Quinoa Pasta and use it to make macaroni and cheese.
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I would like to try several of their breadcrumbs. I think the Viennese would be delicious for baked chicken chunks.
I would love to try the chickpea flour. I would make cookies,
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Seasoned Panko Bread Crumbs.
I’d love to try the Basmati Rice – Vegetables!
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I want to try the different quinoa products. I have just started using this product and really enjoy it
I would love to make a peach tart ad apple tart with gluten free flour and a Turkish rice kabab dish with the quinoa.
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I want to try Kañiwa – Baby Quinoa. It sounds good.
love to try the seasoned mexican bread crumbs
I would love to try their soup mix. I would of course make soup and rev it up with garden vegetables
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I would like to try the Garden Vegetable Farro. I’ve heard a lot of good things about faro.
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I want to try the Basmati Rice – Vegetables!
I’d love to try Buckwheat Flour in some of my breads
I would love to try Basmati Rice – Mushrooms
I am interested in the Pereg Quinoa Gluten-Free Flour. I have read that Quinoa flour creates soft baked goods but is also a fantastic all-purpose type of flour. Quinoa flour is especially great for baking gluten-free breads because of its protein content.
I would like to try the seasoned mexican bread crumbs for sure
I went to the site and I really want to the soup mix.
I also would like o try their Spicy Panko breadcrumbs pr the Viennese style.
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I would like to try the quinoa pasta to make some mac and cheese or to use with a red sauce.