Gofio
Finely milled roasted grain flour from the Canary Islands, used in many ways
Gofio is a flour made by roasting and grinding grains such as wheat or maize, sometimes with beans or other starchy plants. Originating in the Canary Islands, it is used in both sweet and savoury foods, from porridge and soups to desserts and snacks. Its use has spread to parts of the Caribbean and South America.
- Made from roasted and milled grains or pulses
- A staple food of the Canary Islands for centuries
- Used in both sweet and savoury dishes
- Protected as 'Gofio Canario' in the EU since 2014
What is Gofio?
Gofio is a flour made by roasting grains or pulses before grinding them to a fine powder. Wheat and maize are most common, but barley, chickpeas, lupin beans, and even fern roots have been used. The result is a light brown flour with a toasted aroma and nutty taste. Some versions include a little salt. Gofio is highly nutritious, rich in vitamins, protein, fibre, and minerals. It can be eaten as a dough, stirred into milk, or used to thicken soups and stews.
Where does Gofio come from?
Gofio has its roots in the Canary Islands, where the indigenous Guanche people made it from barley and fern roots. The name comes from the aboriginal language of Gran Canaria, while in Tenerife it was called ahoren. Similar roasted grain flours exist in North Africa and elsewhere. Gofio became a staple in Canarian diets, valued for its nutrition and long shelf life, and was especially important in times of scarcity. Canarian emigrants later spread its use to the Caribbean and South America.
How is Gofio made?
To make gofio, grains or pulses are first roasted at high temperatures, which deepens their flavour and makes them easier to digest. After roasting, the grains are finely milled to a flour-like consistency. Some gofio is made from a single grain, while others blend wheat, maize, barley, or beans. A little salt may be added. The finished flour keeps well and can be used directly or mixed into other foods.
How and when is Gofio eaten?
Gofio is eaten in many ways. In the Canary Islands, it is often mixed with water and sugar to form a dough, or stirred into milk for breakfast. It is also added to soups and stews as a thickener, or made into gofio escaldado, a thick porridge mixed with hot stock. In the Caribbean and South America, it is sometimes eaten dry with sugar, or sold as a sweet snack. Gofio can also be found in desserts, ice cream, and even as an ingredient in energy bars.
Kinds of Gofio
There are many types of gofio, depending on the grains or pulses used. Maize and wheat are most common, but barley, rye, chickpeas, and lupin beans are also used, especially in Fuerteventura. In Argentina, Chile, and Uruguay, similar roasted flours are called harina tostada. In the Caribbean, gofio is often sweetened and sold as a candy. Modern uses include gofio in ice cream, mousses, and even beer.
What Gofio means
Gofio is closely tied to Canarian identity and history. It was a vital food during hard times, such as after the Spanish Civil War. Its ability to last without spoiling made it a favourite of sailors and field workers. In 2014, 'Gofio Canario' received protected designation of origin status from the European Commission, recognising its cultural and regional importance. Gofio remains a symbol of resilience and tradition in the Canary Islands.
Questions people ask about Gofio
What is gofio made from?
Gofio is made by roasting and grinding grains such as wheat, maize, barley, or pulses like chickpeas and lupin beans. Sometimes a little salt is added.
Where does gofio come from?
Gofio comes from the Canary Islands, where it has been a staple food since the time of the Guanche people. Its use later spread to the Caribbean and South America.
How is gofio eaten?
Gofio can be mixed with water and sugar to form a dough, stirred into milk for breakfast, added to soups and stews as a thickener, or used in desserts and snacks.
Is gofio always made from the same grain?
No, gofio can be made from wheat, maize, barley, or pulses, and sometimes blends of these. The choice of grain varies by region and tradition.
What makes gofio different from regular flour?
Gofio is made from grains or pulses that are roasted before grinding, giving it a toasted flavour and making it more digestible than regular flour.
Good reading and sources
The facts on this page come from the Wikipedia article "Gofio", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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