Gluten Free Products

Our own blend of 5 ingredients for a multi purpose white wholegrain flour, great for breads, cookies, and dessert type flours.

Psyllium fibre is a natural, plant-derived soluble fibre, known for its impressive health benefits, particularly for digestive health. Extracted from the husks of Plantago ovata seeds, psyllium fibre is an effective, gentle way to promote regularity, support a healthy gut, and manage cholesterol levels when taken as part of a balanced diet.

Fava bean flour is a great replacement for wheat flour. Beans are high in protein and fiber, which decrease sugar flow into the blood stream, which is beneficial to most diabetics. Use in place of rice or wheat flour. Fava bean flour is great for breads, pizza, cakes, and cookie recipes.

Cornstarch is a fine, powdery substance made from the starchy part of corn kernels, known for its thickening properties in cooking and various uses around the home.

White rice flour is naturally gluten-free, rich in carbohydrates and low in fat. White rice flour can be used to bake cakes, cookies, dumplings, breads and more, as well as thicken sauces and coat fish and other proteins.

Along with its low glycemic load factor, Sorghum Flour is ideal for diabetics. Sorghum is an excellent source of dietary fibre, protein, phosphorus, and iron and is a good source of niacin, riboflavin, thiamin, and potassium.

Our Millet flour has a light, mild flavor, making it perfect for sweet or savory baking. It lends a delicate cake-like crumb to your baked goods. Replace up to 25% of the flour in your recipe with millet flour for added nutrition. It adds whole grain nutrition and has a mild flavor, not something you find often with gluten free flours.

Chick Peas are an excellent source of the essential trace element molybdenum. They are a very good source of fiber, folic acid, and manganese. They are an important source of macro nutrients and protein, as well as minerals such as iron, magnesium, copper, and zinc.

Teff has a very high calcium content, and significant levels of the minerals phosphorus, magnesium, iron, copper, zinc, boron, barium, and thiamin. Teff is high in protein. It has an excellent amino acid composition including all 8 essential amino acids.

Organic Quinoa Flour (pronounced keen-wa) is the most nutritious grain available. It is also one of the oldest cultivated grains in the world. Quinoa is high in protein, calcium and iron. Use this delicate flour when baking. You can substitute this flour for half of the all-purpose flour in many recipes or completely replace wheat flour in cakes and cookie recipes.

Xanthan gum has a number of powerful properties. First, it works as an emulsifier, encouraging liquids that normally don't like one another to mix together. Second, it works as thickener, increasing the viscosity of liquids and batters. Third, it can create a creamy texture.

Tapioca starch helps bind gluten free recipes and improves the texture of baked goods. Tapioca helps add crispness to crusts and chew to baked goods. Tapioca starch is extremely smooth, 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 starch for each 1 Tbsp corn starch). Moreover, it never coagulates or separates when refrigerated or frozen.

Sweet Rice-also called "sticky or glutinous rice," is very starchy and has exceptional binding qualities. It is an excellent ingredient for baking gluten free muffins, breads, pastries and cakes. It is also a superb thickener for soups, sauces and gravies. Milled here at Jamestown mills from short grain rice.

Arrowroot starch does not turn sauces cloudy, and it works at temperatures below a simmer. There is a secret to a smooth sauce with arrowroot starch. Bring the sauce base to a simmer over medium-low heat. Next, whisk ¼ cup water and 2 Tbsp. arrowroot starch together to make a slurry. Stir the slurry into the simmering sauce and heat for one minute or until thickened.

Evaporated cane juice-juice which is evaporated and crystallized the day it is harvested to retain even the last ounce of sweetness.

Potato Starch is used as a thickener for sauces, soups, and stews. Potato starch tolerates higher temperatures than cornstarch when used as a thickener. It's a natural way to add moistness to many baked goods.

Pure oats are healthy for all and safe for those on a gluten-free diet. Oats are low in fat and a good source of fibre, iron and other nutrients. Pure oats provide fibre and nutrition often lacking in the gluten-free diet.

Best gluten free oats. Perfect for porridge or baking. These oats look and taste the same as regular oats, only they are certified to be free of wheat, barley and rye. quick flakes are a fast and easy breakfast for those busy mornings. They are also great in baking for a finer texture than rolled oats. The oats are low in saturated fat, high in fiber and iron, and have no sugar or preservatives added.

Gluten Free Oat flour is made by milling whole grain steel cut oats and oat flakes. It bakes up like a charm and is a hearty alternative to whole-wheat flour. The flour is low in saturated fat, high in fiber and iron, and has no sugar or preservatives added.