Our Gofio Canario

Gofio canario, a flour made from roasted and ground wheat or maize, has been a basic ingredient of Canarian cuisine and diet for centuries.

The traditional method of making gofio has been passed down from one generation to the next and today it is the second best-known Canarian food product after bananas both inside and outside the archipelago.

Last century, Canarian emigrants helped popularise the making and eating  of gofio outside the Canary Islands and it is now enjoyed in Venezuela, Uruguay, the Sahara and many other places.

At first locals made gofio by hand grinding the grains in stone mills. Later they began to use water- and wind-powered mills and today electric mills have been included in the process. These grind the grain at high speed, leaving its properties and consistency intact.

Gofio artisanal production follows these steps:

  1. Cereal harvesting
  2. Grain selection and cleaning
  3. Roasting
  4. Milling or grinding
  5. Gofio can be mixed with water, broth, honey or oil to taste

Gofio plays a major role in Canarian cooking. It can be served simply as a side dish with a cup of white coffee or with potaje (a Spanish stew), or used in more complex recipes such as escaldón de gofio (where it is mixed with fish or meat stock), gofio amasado (gofio dough mixed with almonds and honey) or in the newest dishes to appear in Canary Island cuisine, such as gofio mousse or crème caramel.



Gofio is a natural source of carbohydrates.
A good tonic and a source of energy.



Very rich in minerals, including
iron, calcium, magnesium and potassium.



Gofio has a high protein content.
A necessary extra boost for our body.



Gofio provides B vitamins (B1, B2 and B3) and vitamin C.



Gofio is rich in fibre,
which helps our bowels function normally.



It is highly digestive. Regularly intaking gofio is
ideal for maintaining a balanced diet.