Frequently Asked Questions

1. What makes this flour better than other gluten free flours? (USP)

Our gluten free flour blend is a perfect gluten free substitute for wheat flour. It’s exceptionally finely ground and tastes lovely. It has a very delicate pale yellow colour with a smooth silky feel.



With our blend, you can make pretty well everything with just the one bag of flour – it’s incredibly versatile. 

2. Where are the ingredients sourced from?

Tapioca – Thailand

Rice - Portugal
Potato – Austria
Maize - France
Sorghum - France

3. What is the nutritional quality of the flour?

The flour contains whole grains such as maize, rice and sorghum. It is rich in nutrients, including protein, B vitamins and many minerals and antioxidants.

4. What’s Sorghum?

Sorghum is a naturally gluten free plant related to millet and rhubarb. The big flowers are harvested to provide the grain. It is highly nutritious with good levels of magnesium, B vitamins, antioxidants and fibre. It has a pleasant neutral taste and makes the blend more ‘wheat like’ in texture.

5. How long does the flour last for? (best before)

At least 6 months once opened.

6. Why do you need to add a stabiliser?

When there is no gluten in baking, breads and cakes can become very crumbly and fall apart. A stabiliser like xanthan or guar gum helps bind things together so you can slice them.

7. How long does delivery take?

2-3 days.

8. Can you buy this flour in supermarkets?

Not yet, but hoping to be available in supermarkets soon.

9. What do you learn on a gluten free baking course?

You learn how to master the art of gluten free baking! We run a basics, bread and pastry course so whatever skill you are looking to master, we have the right course for you. You can sign up for one of our gluten free baking courses here.

10. What are the ingredients of your flour?

Tapioca, Rice, Potato, Maize, Sorghum

11. What are the ingredients for your bread mix?

Tapioca, Potato, Rice, Maize, Sorghum, Rice Bran, Ground Flaxseeds, Sugar, Yeast, Xanthan Gum, Ascorbic Acid

    12. Will you be making a brown bread bread mix?

    Yes. In time we intend to have a whole range of bread mixes.