Natural flour from the apricot kernel is made from raw peeled apricot seeds, skimmed by the first direct cold pressing method, milled (coarse grinding). Apricot seeds have unique properties, because they contain a large amount of vitamin B17. The use of vitamin B17, which is converted into a simple carbohydrate in the body, is a kind of natural chemotherapy. Flour has a pleasant nutty aroma with almond notes, but still differs from the real almond flavor with a slight sourness. The same is true in taste: a very pleasant nutty-stone taste, with a fruity sourness in the aftertaste. Flour is very airy, loose in baking gives great porosity to the finished product, gives a pleasant nutty taste. It can be used in any dish and baking. You can buy apricot gluten-free flour in bulk in volumes: 200 and 1000g