The fundamental base of traditional gofio consists of meticulously roasted cereal grains—predominantly maize, wheat, or barley, and occasionally blended with nutrient-rich legumes like chickpeas. The traditional production process requires stone-milling these thoroughly toasted grains into a fine, flavorful flour. This versatile base allows gofio to absorb liquids and fats rapidly, making it easy to knead into dense dough rolls, stir into warm broths, or blend into sweet porridges and desserts across Canarian cuisine.