Gluten-free baking

is a challenge.

The good baking properties of conventional flours can not be used in the everyday kitchen routine. This makes special requirements for the baking recipe in order to be able to influence the bond, texture, durability but especially the taste.

Consequences are restrictions in the life quality, that concern more than 5.000.000 people, which suffer from wheat-related diseases. But more and more people deliberately quit glutenous nutrition – in Germany it is almost nine percent of the consumers. A nutritionally conscious life with enjoyment – good and healthy – is a desirable goal for a broad crowd.

With our natural KOMEKO flours of unique quality, we bring uncompromising taste and enjoyment into the gluten-free diet.

We want to help people

who suffer from gluten-related diseases or quit gluten consciously.

Therefore, we chose rice from the Japanese nature. Why? From the knowledge of the rice farmers handed down over many years, we draw our development. We choose the best rice varieties for our flours – and we do so with great dedication and diligence.

In a prefecture in the south of the country, the selected rice grains are blended and ground to high quality and precious rice flours, directed by old custom. It is this craftmanship of the traditional family business that makes our KOMEKO flours so unique.

Show the incomparable taste and enjoyment of gluten-free products to the world – an aspiration, we want to face!