The Muffin and More

an all purpose mix

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Ingredients: Potato Starch, Brown Rice Flour, Sorghum Flour, Tapioca Starch, and Xanthan Gum

Use this mix at a 1:1 ratio in place of traditional flour in your favorite baking recipes.  Create perfect Muffins, banana bread, scones, brownies and more! As a general rule, gluten free flour is “thirsty” and tends to need more liquid and/or fat.  An egg yolk helps add stability and chew in cookies.  Please feel free to ask if you have any recipe questions!

Check our recipes page for ideas!

The Pancake

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Ingredients: Potato Starch, Brown Rice Flour, Sorghum Flour,  White Sugar, Tapioca Starch, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate) Salt, and Xanthan Gum

 

The Waffle

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Ingredients: Brown Rice Flour, Potato Starch, White Sugar, Arrowroot  Starch, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate) Salt, and Xanthan Gum

 

The Crepe

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Ingredients: Sorghum Flour, Arrowroot  Starch, Powdered Sugar (sugar, tapioca), Potato Starch, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate) Salt

Watch a short video on how to make crepes in a “regular pan” .

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