Category: Non Grains
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
Potato Starch
Made from ground potatoes, this is a fine, white powder of a flour. It is popular for cakes and more delicate baked goods. If you look in old Nordic cookbooks, or talk to a fancy pastry chef, chances ... Read More
Coconut Flour
Ground from dried coconut meat, this flour is low in carbs and very high in fiber. It lends a pleasant flavor to baked goods. Since coconut flour absorbs moisture in a big way, it’s suggested fo... Read More
Buckwheat Flour
Despite the name, buckwheat is not related to wheat, as it is not a grass. Instead, buckwheat is related to sorrel, knotweed, and rhubarb and is gluten free. Because its seeds are eaten and rich in co... Read More
Arrowroot Flour
A white flour from the root of the West Indian plant of the same name. It is used as a thickener in recipes. The plant was given the name “Arrowroot” because it was once used to treat those injur... Read More