Category: Flour
Cassava Flour
The cassava plant is a staple crop to millions of inhabitants in South America and parts of Asia and Africa. The plant produces the cassava root, a starchy, high-carbohydrate tuber – similar to, arr... Read More
Tapioca Starch
From the root of the cassava plant, this is a light, starchy flour which adds a superior texture and “chew” to baked goods. It is frequently used in gluten-free baking, along with other fl... Read More
Potato Flour
It sounds like potato starch, but potato flour is very different. This is a thick, dense flour. When used for bread recipes, it can lend a soft, moist texture, but is too dense for delicate cakes.... Read More
Sorghum Flour
Medium-size round grain with a mild, lightly sweet taste that melds well with other flavours. Originated in Africa; today it is the fifth most important cereal crop in the world. Highly versatile—so... Read More
Rice Flours
Rice flours are a key ingredient in most gluten-free baking. White rice flour is a bland-flavoured flour, which will work well with just about any flavour, and its light texture makes it well suited f... Read More
Quinoa Flour
A small, light-coloured round grain with an unmistakably nutty, earthy flavour. The coating on the seeds of this grain, from which the flour is milled, is bitter. If possible, look for “debitter... Read More