Some foods don’t need to go viral on social media to be significant. They’ve been significant for centuries. Gofio is one of them: humble in appearance, extraordinary in its properties.

An ingredient born of the volcanic soil of the Canary Islands, whose benefits have been scientifically proven, and which in Lanzarote remains a part of everyday life, the family table, and, increasingly, haute cuisine.

If you're still wondering what gofio is, the answer is as simple as it is profound: flour made from grains (wheat, corn, and barley) that have been roasted over a fire and ground with a stone.

A process that the Guanches, the original inhabitants of the archipelago, perfected more than a thousand years ago. And one that time, far from pushing aside, has ultimately brought back into the spotlight.

What is Canarian gofio, and why is it so important today?

Canarian gofio is not a new food. In fact, it is perhaps one of the oldest in Western Europe.

But at a time when we’re seeking to return to the basics—to simple ingredients and time-honored traditions— it turns out that this golden powder with its toasty aroma has a lot to offer when it comes to our health.

The production process has hardly changed: the grain is slowly roasted, developing its characteristic deep, slightly smoky flavor, while retaining its surprisingly high nutritional value.

The gofio we see in our kitchens today, however, is not the same as the one described in history books, even though it shares the same name. It has evolved from a necessity to a choice. And that makes it even more interesting.

The properties of gofio that science has proven

When we talk about the benefits of Canarian gofio, we’re not relying on intuition or popular belief. We’re talking about a documented nutritional profile.

Soluble fiber, beta-glucans, magnesium, iron, potassium, and a concentration of antioxidants that few flours can match.

But there is one property that stands out above all others—one that is particularly important in a society where cholesterol is one of the most common cardiovascular risk factors: gofio helps regulate blood cholesterol levels.

The soluble fiber it contains acts like a sponge in the digestive system. It binds to bile acids and speeds up their elimination, forcing the body to use circulating cholesterol to produce new bile acids. The result? A decrease in LDL cholesterol, which we all know as “bad cholesterol.”

Other benefits of eating gofio on a regular basis

Beyond its effect on cholesterol, the benefits of eating gofio every day don’t stop there.
Its high fiber content regulates bowel movements and keeps the gut microbiota in balance. Its low glycemic index also makes it a perfect choice for avoiding blood sugar spikes, and its high energy density and high-quality protein make it a simple yet ideal breakfast to start the day.

But your bones also benefit from Canarian gofio. Its calcium and phosphorus content improves bone health, and its high vitamin B content helps your nervous system function better.

It’s no wonder it was—and still is—the Guanches’ favorite food on their long journeys.

How to incorporate gofio into your diet

No special ritual is needed. Just one tablespoon at breakfast, mixed with plant-based milk or plain yogurt, will give you enough fiber to start your day with energy.

In soups and purees, it serves as a natural thickener, adding an extra layer of depth to the flavor. In baking, it can be used as a substitute for conventional flour, and in its classic form—kneaded with water, oil, and salt—it makes for one of the most satisfying snacks around.

In addition, gofio comes in many varieties. Depending on the grain used, you’ll find it made from millet, wheat, barley, or a mix of these in various combinations. Each variety has its own special touch, a distinct flavor, and is best suited for different uses in cooking or baking.

Without a doubt, no trip to Lanzarote or the Canary Islands is complete without a bag of gofio in your suitcase.

Gofio in Lanzarote: a product that speaks to the island

In Lanzarote, gofio isn’t just a nostalgic memory. It’s very much a part of everyday life. You’ll find it in local markets, in homes, and in the hands of artisans who continue to grind it the same way they did centuries ago.
It’s one of Lanzarote’s traditional products that best captures the island’s relationship with its land: direct, unmediated, and honest.

Food & Drink would be incomplete without it. Escaldón—gofio mixed with fish broth—is one of its most iconic dishes. Frangollo, a watercress stew thickened with gofio, pella with almonds and honey… The list goes on and on, and gofio features in all of these dishes.

At Aylanz, our connection to Food & Drink is not merely superficial. It is fundamental. Our offerings at Kentia Gourmet Club and La Honorable are rooted in local produce, nearby producers, andthe island’s crops. And gofio, like few other ingredients, embodies this culinary philosophy—one connected to the land, to the rhythms of local agriculture, and to those who make it possible.

The island speaks. You just have to know how to listen.