Arrowroot is an easily digestible starch that is used as a thickening agent.
Brown Rice Flour
Rice is one of the least allergic foods on earth! We use brown rice to increase nutrient content of many of our products. It has a slightly nutty taste as compared to white rice, and is perfect for most baked goods.
Like the grapes that it’s made from, cabernet flour contains many vitamins, nutrients, and resveratrol, a natural antioxidant.
Fava Bean Flour
Fava Bean Flour is flour, which is high in fiber, calcium, and protein, it is often used in conjunction with garbanzo bean flour in gluten free baking.
This flour is ground from dried chickpeas and is rich in folate and magnesium.
This aromatic flour is ground from the pods of the mesquite tree. It is low glycemic and high in protein.
Millet Flour is an excellent source of fiber and is a non acid forming grain so it is easily digestible.
This fine white powder is made from the starch of the potato and is often used as a thickening agent.
Sorghum Flour is made from a millet-like grain, milo. It is high in soluble fiber and tastes very similar to wheat, but slightly sweeter. It is high in protein and rich in B vitamins.
Sweet Rice Flour
Sometimes called “sticky rice,” this starchy flour is used as a thickening agent in baked goods.
This highly nutritious flour is the staple grain of Ethiopia. It has a molasses flavor and contains over twice the iron of other grains and twenty times. One cup of cooked teff contains more calcium than one cup of milk!
This is the slightly sweet powdery starch of the cassava root. It is used in varying amounts in our baked goods and breads.
Quinoa is high in protein, calcium and iron, and higher in unsaturated fats and lower in carbohydrates than other flours.