High-Gluten Bread Flour
Our High-Gluten Bread Flour is useful for crafting hearth breads, hard and Kaiser rolls, bagels, European crusty breads, rye breads, and thin-crust pizza dough. This flour could be used similarly to the branded Kyrol ® flour.
Organic All Purpose Flour
Our organic artisan flour is milled from 100% certified organic hard red wheat. Ideal for producing artisan style breads such as baguettes and naturally leavened hearth breads.
Our gluten-free teff flour has a unique and mildly nutty flavor, and adds moistness and nutrition to baked goods. Teff is a staple of the Ethiopian diet and a powerhouse of protein, calcium and iron.
Gluten-Free All Purpose Baking Flour
Our gluten-free all-purpose baking flour will quickly become a trusted kitchen companion for all your gluten-free baking needs. Make fresh breads, cakes, muffins, and other baked goods.
Gluten Free 1-to-1 Baking Flour
This gluten-free 1-to-1 baking flour can be used as a direct substitute for all purpose flour or wheat flour in your recipes. Creates the perfect taste and texture for baked goods.
Gluten-Free Sweet White Sorghum Flour
Our gluten-free sweet white sorghum flour is a powerhouse of nutrition and adds a superb flavor to gluten-free baking. This flour will soon become one of your handy-dandy kitchen staples.
Organic Sprouted Wheat Flour
Light in texture and mild in taste, our Organic Sprouted Wheat Flour makes an excellent all-around baking flour! Plus, it’s packed with more health benefits than regular wheat and all-purpose flours.
Organic Sprouted Sorghum Flour
Add fiber to your favorite baked goods with our Organic Sprouted Sorghum Flour! An easy swap for conventional flours, grown naturally for full nutrient potential.
Sprouted Super Flour
Make your next cookie a super cookie! This flour blend is created out of sprouted almonds, sprouted buckwheat and superfoods leaving it full of minerals, digestible proteins, and pre-biotic soluble fiber.
Sesame Gruyère Cheese Crisps
Our sesame Gruyère cheese crisps are a real crowd-pleaser. The reason for this is no mystery. Thin layers of sourdough are woven with melted Gruyère and Swiss cheeses, grained Dijon mustard and sesame seeds.