Quinoa, kiwicha and cañihua can replace wheat!

Quinoa, the millenary Peruvian cereal, can be used as a partial substitute for wheat flour and is an option for making nutritious bread, or for developing gluten-free products. Because Peru also has kiwicha, cañihua and other Andean grains to improve the nutritional quality of bread and other farinaceous products. The war will not leave us without bread! In the following interview, Dr. Luz Gómez Pando, head of the Cereals and Andean Grains Program at the National Agrarian University La Molina (UNALM); and, senior lecturer at that university, argues that flour from sprouted grains can also be used.