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    Earn 20 Reward Points
  • Earn 5 Reward Points
  • Arrowroot is an easily digested starch extracted from the roots of the arrowroot plant, Maranta arundinacea. It is gluten free and can be used as a direct substitute for cornstarch for folks with corn allergies. It has no flavor of its own, so can be used to thicken any sauce, soup, stew, or pudding. Use in gluten free baking for light, delicate textures.

  • Tapioca flour, also known as tapioca starch, is a starchy white flour that has a slight sweet flavor to it. Tapioca flour is an alternative to traditional wheat flours and has a variety of uses in baking. The flour is made from the starch extracted from the South American cassava plant. When the roots have fully developed, they are harvested and processed to remove toxins. The starch is then extracted from the root by a repeated process of washing and pulping the mixture, then separating off the liquid. Tapioca flour helps bind gluten free recipes and improves the texture of baked goods. Tapioca helps add crispness to crusts and chew to baked goods. Tapioca flour is an extremely smooth flour, which makes for a great thickener in sauces, pies and soups since it never discolors and contains no discernible taste or smell. It can also be used to replace corn starch (use 2 Tbsp tapioca flour for each 1 Tbsp corn starch). Moreover, it never coagulates or separates when refrigerated or frozen. Use in combination with other gluten free flours for best results.

  • An Employee-Owned Company To Your Good Health Kosher All Natural You Can See The Quality! Bob’s Red Mill Vital Wheat Gluten is made from the natural protein found in the endosperm of the wheat berry. When combined with water it becomes highly elastic and taffy-like. Added to bread dough, it helps retain the gas and steam from baking and gives more volume to the baked bread. It can be especially helpful for baking breads made with coarse, whole grain flours and cereals.

  • Earn 24 Reward Points
  • Organic coconut flour is a delicious, healthy alternative to wheat and other grain flours. Ground from dried, defatted coconut meat, coconut flour is high in fiber and low in digestible carbohydrates. A single 2 Tbsp serving of coconut flour delivers 5 grams of fiber with only 8 grams of carbs. This makes it ideal for those following the paleo diet or who need to be carb conscious for their health. Coconut flour is also gluten free and produced in our gluten free facility where it is batch tested using the R5 ELISA gluten assay.

  • Earn 22 Reward Points
  • Earn 20 Reward Points
    • Inari organic coconut flour is made from 100% pure, fresh, organic coconut “meat” that is dried, defatted and finely ground
    • This flour is rich in dietary fibre and suitable for a variety of specialized diets (e.g. gluten-free, raw food or carbohydrate-restricted)
    • Inari coconut flour has a slight nutty odour and flavour profile that helps to enhance the taste of other ingredients (i.e. chocolate, vanilla, etc.)
    • It also helps to improve the texture of baked products and can increase baking yield by 14 – 38%
    • Coconut flour can be easily substituted for a portion of wheat flour in a variety of recipes
    • Consider replacing 5 – 15% of wheat flour with coconut flour when making muffins, bagels and breads and 10 – 40% for cakes, brownies and cookies
    • This flour blend is well, just about perfect!
    • Comes in a fabulous re-sealable bag!
    • Substitute one cup of Perfect Flour Blend for one cup of wheat flour in your favorite everyday recipes.
    • Now you can make grandma’s famous banana cake gluten free and no one will know!!
    • Because no gluten free flour can mimic wheat flour exactly in every possible recipe, some more sophisticated recipes may yield less than perfect results
    • If you would like to make bread, please see the recipes for Granny’s Gluten Free Bread under the recipe tab
    • Other bread recipes may require experimentation
  • Earn 7 Reward Points
    • Oak Manor’s stone ground barley flour has a lower gluten content than wheat flour
    • It can be substituted up to 25 % for wheat flour to give your recipe some added flavour and variety
  • Earn 13 Reward Points
    • Oak Manor’s brown rice flour is a non-gluten baking alternative which has been stone ground to preserve the nutrients of the rice bran and the germ
    • This product may contain some small traces of gluten as it is processed in the same facility as wheat
    • Oak Manor whole wheat bread flour is a true whole grain flour made from hard red spring wheat
    • 100% of the wheat in this flour is stone ground
    • Most commercially produced “whole wheat” flour is white flour with a percentage of bran and germ added in
    • This flour will be a little coarser and have a higher bran ratio, the way nature intended it
    • For lighter baking, substitute some unbleached hard flour in your baking
    • This flour can be used in all types of baking but is ideal for breads
  • Earn 5 Reward Points
    • Add Organic Oat Flour to your favourite pancake, bread or muffin recipe for a touch of oat flavour and nutrition
    • Substitute a small portion of your base flour with Oak Manor Oat Flour for an exciting new taste!
  • Earn 5 Reward Points
    • Oak Manor Rye Flour is a dark 100% stone ground flour and contains all of the goodness that rye offers
    • It makes an excellent, hearty bread
    • Use it in your favourite recipes and be good to your heart!
    • Oak Manor’s Organic Hard Unbleached Flour is an ideal bread flour but is also suitable as an all-purpose flour
    • Made from Hard Red Spring Wheat
    • Oak Manor’s white unbleached cake and pastry flour is excellent for your fine cakes pastries and muffins and other non yeast baking
    • This flour is Ontario grown
    • Oak Manor’s Ontario-grown, stone ground sifted spelt flour is a good, all-purpose flour that can be substituted for unbleached wheat flour for cakes, pastries, cookies and breads etc.
    • Spelt is an ancient grain that is an acceptable alternative for some people with wheat sensitivities
    • It is not suitable for celiac disease as spelt contains gluten
    • Spelt is an ancient grain and tends to be higher in fibre and minerals than traditional wheat
    • Use spelt flour as a straight up substitute for wheat flour in all your recipes
    • 100% Whole Spelt Flour is a good high fibre, stone ground flour
    • The hull of the spelt grain is removed before processing
    • They grind 100% of the groat after hulling
    • Some people with wheat sensitivities find spelt an acceptable alternative
    • It is not suitable for celiac disease as spelt contains gluten
    • This Ontario-grown, Whole Wheat Cake & Pastry Flour is a soft wheat
    • 100% whole grain stone ground flour that is suitable for cakes and pastries muffins etc.
    • It is not for use with yeast baking