Manitoba flour

Manitoba flour is obtained from the grinding of wheat grown in the northern regions of America and in Southern Canada (the name ‘Manitoba” comes from the native Indian tribe that lived in that area). This flour is obtained from Triticum aestivum, a semi-hard wheat known for its high content of glutenin and gliadin; if activated by water, these peptides generate gluten, an elastic protein network that incorporates leavening gases, allowing the dough to rise and form the typical air bubbles found in the spongy structure of bread and various baked products.
Well suited for fat-rich pastry cakes with long rising times, Manitoba flour is almost exclusively used in its 00 form (without bran and very finely ground), which makes it easy to digest and absorb, while keeping sugars and insulin low.
A precious food for vegetarians and vegans, as well as free from cholesterol and saturated fats, it is the starting point for the extraction of proteins used for making seitan.