Everything Flour

Rye flour has become a popular choice for gluten-free baking due to its high protein content and low starch, which makes it less likely to produce dense baked goods. an addition to other flours such as wheat flour for a more traditional flavor.

Sorghum flour is a widely used gluten-free flour that is commonly used as a wheat flour alternative.  Due to its gluten-free quality and its unique … Read more

Pumpernickel is a unique type of flour to say the least.  It makes delicious pumpernickel bread, which originated from Europe.  What distinguishes pumpernickel flour from … Read more

Maseca flour, also known as corn flour, is a type of maize flour produced from the endosperm of the grain. It can be used in … Read more

It seems as though these days there is a huge variety of flour alternatives available to suit all different types of dietary requirements. From buckwheat … Read more

Cauliflower flour is flour made from cauliflower, and it has many uses in baking! It is gluten-free, vegan, paleo, dairy-free, egg-free, soy-free, nut-free, refined sugar-free, GMO-free, low-carb, high protein, and high fiber.

Buckwheat flour is a loose white powder that can sometimes appear gray with some black spots or speckles. It has a fairly high nutritional value and a more complex, interesting taste than traditional wheat flour. As such, using buckwheat flour in baking recipes will add an fascinating dimension of flavor.

Mochiko is a Japanese food product made from rice, which has been steamed and then ground into fine powder. It is commonly used in the making of sweets such as mochi (glutinous rice cake) or in savory dishes like okonomiyaki. Read on to find out more about mochiko, its uses, nutritional value, and substitutes.