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About Our Gluten Free Flour

Our Story

One of the main reasons for sourcing and offering this particular type of Gluten Free Flour is:

Almost all commercially available gluten free flours are all made with different mixtures and these mixtures vary widely from brand to brand. They might contain rice flour teff flour, tapioca flour, sorghum flour, potato starch, garbanzo flour or buckwheat flour – just to name a few of the many options that could be a foundation for a gluten free flour blend.

This product is 100% Cassava flour grown organically and harvested by a localised Farming consortium. Its unique taste and texture is what separates it from the normal Gluten Free products that are not always fully Gluten free. 

Having year - on success in Italy and Australia, this product is famed for its uncompromised ingredient and delightful taste.

As a company we are a big believer in the less a product is tampered with, the greater the benefit. This is why we were impressed by the unspoilt and organic way in which this Flour is grown and processed. 

Some Commercially available flours contain nut flours, made from very finely ground almonds or other nuts. Xanthan gum is a binder that is frequently added to gluten free flour mixes to give the flour some elasticity and make it easy to use right out of the bag. Since the base ingredients for gluten free flour can be very different, different brands can produce very different results in baked goods, giving a recipe a completely different taste and texture.

If you are planning to do a lot of baking with gluten free flour mixtures, I would ask you to consider looking at consistency of texture and taste your customers are expecting. It is simply not good enough to place a FREE FROM sign on a packet and expect your customers to be happy with the product. 

By the way - Our price structures for larger orders are mighty impressive to. 

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