Flour

Sprouted rice flour is the perfect alternative flour for your gluten-free baking. But what exactly is Sprouted Rice Flour? It is Organic short-grain brown rice that has been soaked in warm water until a sprout just starts to grow. At that point, the grain is at its peak of nutrition, and the sprouting process is […]

This quality Buckwheat is full flavored and a favorite addition to pancakes, waffles and muffins. Milled with the husk and hull intact. Directions: Buckwheat is not related to wheat  and is a naturally gluten-free. It is a great replacement for recipes that use other flours that contain gluten. Buckwheat flour is great for quick breads

Pronounced trit-ih-KAY-lee, this grain is a wheat-rye hybrid, but is higher in protein than either wheat or rye. In yeast bread dough triticale flour has better handling properties than rye flour, but does not handle well as a wheat dough. Triticale is a healthy grain, and has a higher protein content. Of that protein, it

Spelt is a wheat-related grain that may be better tolerated by people with wheat allergies. It’s flavor and aroma is similar to wheat. Contains gluten and can be used as a substitute for wheat. Spelt is recognized for its ease in baking with results that are similar to using whole wheat flour. INGREDIENTS: Organic Spelt

Rye has a stronger flavor than most grains. Rye baked products are moist and dense. Combine with high gluten flours such as whole wheat or unbleached white, or add gluten to increase rising ability. Made using the Unifine Process where the grain enters a high speed rotor and is instantly shattered into fine flour –

Higher in fat than wheat flour, quinoa flour makes baked goods moister. Quinoa flour has a pleasant, nutty taste. Quinoa has an almost ideal balance of amino acids plus vitamins and minerals. It is probably the least allergenic of grains. Quinoa flour makes baked goods moister. Originally a grain from South America. INGREDIENTS: Organic Quinoa

Milo flour is a rusty hued color with flecks of cream and dark. The taste is faintly sweet in most products, and it’s taste is the most like wheat of all flours. This is probably due to the fact that milo is a grain, a member of the grass family. It makes all products very

Flour made from hulled, organic millet. Produces very light baked goods with a distinctive flavor. Vegans use this for a base for quick puddings. INGREDIENTS: Organic Millet Flour. Nutrition Facts Serving Size: 1/4 cup (30 g) Nutrient Amount %DV Calories 90 Calories from Fat 10 Total Fat 1 g 1% Sodium 0 mg 0% Total

Kamut® is a form of wheat originated in Egypt. It is considered to be less allergenic than common wheat. Use kamut® flour to make light textured pastas and baked goods. Kamut® is more nutritious than regular wheat due to a higher protein and potassium content. It also contains a unique type of gluten that is

This mild-flavored flour made from barley grain contains some gluten. It is low in fat. Aside from being used in baked goods, barley flour can also be used as a thickener, much like flour, for people on a wheat-restricted diet. It should be combined with bread or wheat flour. Use 1 part barley to 4