Recent Posts
Corn Flour (masa harina)
Made from ground corn, this flour is too coarse for cakes, but is very nice for pancakes, cornbread and tortillas. Don’t confuse it with cornmeal (also gluten free), which is more coarse and wel... 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
Amaranth Flour
Very small, light-coloured grain with an appealingly peppery flavour. Native to the Americas and prized by the Aztec civilization—it is a dietary staple as well as a revered symbol of the culture. A... Read More
Chickpea Flour (Besan)
Chickpea flour, sometimes called gram flour, garbanzo flour, or besan is used often in Indian, Pakistani, and Bangladeshi cuisines.... Read More
Tapioca/Arrowroot/Cassava Starch/Flour
Tapioca/Arrowroot starch/flour, in the Australia are interchangeable. The label on the arrowroot in the supermarket will probably say made from tapioca. Arrowroot is a starch obtained from the rhizome... Read More