Great crumb or flake paired with incredible flavor is super important in our final product. Texture is typically the first giveaway when biting into a GF cupcake or slice of pie so we are focused on breaking the myth that all GF is dry, crumbly or chewy. After much experimenting and taste-testing we have found that a combination of flours with some starch works best. I have included a list of GF flours that we work with in addition to a little bit of info about their origin, nutritional benefits and ideal uses.
Although the cause of Celiac Disease is unknown, approximately one out of every 133 people in the United States is affected by this lifelong, digestive disorder. Celiac Disease is not a food allergy but, an autoimmune disease affecting both children and adults. Consuming foods that contain even trace amounts of gluten will cause damage to the small intestine making it impossible for the body to properly absorb food including critical nutrients. Gluten is the protein found in all forms of wheat (including spelt, semolina, durum, kamut, bulgur, faro, einkorn, emmer) and all wheat related grains including barley, rye and triticale. It is mandatory that all of these grains be eliminated from the diet (forever!) along with any hidden glutens found in unidentified starches, binders, fillers and malt.
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