At JJ ORTEGA DERIVADOS S.L., we carefully select each grain for our gluten-free strong flour, applying an artisanal milling process that achieves a homogeneous granulometry and optimal absorption power. The high protein content we reach through rigorous quality control ensures that your dough develops a firm yet elastic structural network, capable of retaining the gas generated during fermentation and providing superior volume to breads, pastries, and focaccias. Thanks to this balance between strength and flexibility, our doughs maintain an open alveolation and a juicy crumb, while the crust is toasted uniformly, achieving that characteristic crunch of professional finishes.

Furthermore, we preserve the purity of the cereal without adding additives or preservatives, so that each baking preserves the authentic flavor and artisanal texture that good bakers value. Its versatility makes this flour suitable for both classic recipes and gluten-free innovations: from baguettes and rustic loaves to cinnamon rolls, brioche, or pizza bases with irregular alveoli and great flavor. By choosing our gluten-free strong flour, you are betting on a product that combines tradition and technology, backed by years of experience in milling and a commitment to excellence in every bag. Discover how to transform your homemade recipes into authentic professional bakery pieces without giving up the purity and character of the artisanal.