Our Flour Blends

We’re passionate about gluten-free baking that doesn’t compromise on taste, and we created our line of flour blends to make it more accessible and easier to achieve. This guide will give you a closer look at our blends and how they can be used.

All of our blends are crafted with gluten-free wheat starch, which lets us more closely mimic the taste and texture of traditional baked goods—just without the gluten. This means no grittiness, off-flavors, or dry, dense results—just baked goods that taste how you remember them. You can learn more about gluten-free wheat starch here.

Each blend is tailored to a specific category of baking, and optimized for the typical recipe formulas in that category. This allows for easy substitution into most traditional recipes without adjustment. Gluten is a complex protein that can behave differently under various conditions, meaning there is no one-size-fits-all substitute for all gluten-free baking. By designing specialized flour blends, we can provide the simplicity of a 1:1 substitute without compromising on taste or quality.

Below, you'll find a closer look at each of our gluten-free flour blends:

 

Gluten-Free Cake Flour Blend

What to use it for: all kinds of cake batter - layer cakes, cupcakes, sheet cakes, bundt cakes, pound cakes, and even cake doughnuts.

Why it’s great: this blend produces exceptionally fluffy, moist cakes that stay soft and tender for days.

What it’s formulated for: this blend performs best in high-ratio cake batters, where the weight of the sugar in the batter is greater than or equal to the weight of the flour (most American-style cake batters are high-ratio recipes). For low-ratio cakes, like some coffee cakes, sweet quick breads, or other low-sugar cakes, try our gluten-free pastry flour blend.

Shop the blend: Gluten-Free Cake Flour Blend

Our favorite recipe: Chocolate Cake

 

Gluten-Free Cookie Flour Blend

What to use it for: all kinds of cookies and brownies—drop cookies, rolled or cutout cookies, brownies, blondies, shortbread, dessert bars, and bar cookies.

Why it’s great: this blend makes baking great cookies and brownies a breeze–it’s great for beginner bakers looking to up their gluten-free baking game, as well as experts looking to level-up their creations.

What it’s formulated for: this blend is designed for cookie and brownie recipe formulas, which tend to have high ratios of sugar and lower ratios of hydration (or water content). These sweet desserts have a denser texture than cake, and may need to hold their shape when baking (like cookies).

Shop the blend: Gluten-Free Cookie & Brownie Flour Blend

Our favorite recipe: Chocolate Chip Cookies

 

 

Gluten-Free Pastry Flour Blend

What to use it for: this versatile blend has a wide range of uses, with most falling into two categories: quick breads (including biscuits, scones, muffins, coffee cakes, sweet & savory quick breads, banana bread, zucchini bread, cheese breads, soda breads, cornbreads, cobblers, and biscuit-style dumplings), and pastry (including pie crust, shortcrust pastry or tart shells, and flaky pastry doughs). It even works well as a coating for fried chicken!

Why it’s great: this blend excels at producing the flaky, tender textures of classic southern-style biscuits, and makes doughs that are much easier to shape and roll out than those made with typical gluten-free flours.

What it’s formulated for: this blend is designed for use in quick bread and pastry dough recipes, which can range from stiff doughs to wet batters, but generally have less sugar than cake and cookie recipes.

This gluten-free blend also mimics the structural properties provided by a small amount of gluten development in traditional baking, which provides enough structure to doughs like biscuits and pie crust to allow for lamination (or layering) without making them bready or tough. Just like traditional pastry flour, this blend lacks the structure needed to support a tall, crusty loaf of bread.

Shop the blend: Gluten-Free Biscuit & Pastry Flour Blend

Our favorite recipe: Flaky Buttermilk Biscuits