Gluten And Wheat Free Fine Mixes Available Online

Sorghum Flour

Sorghum is a perfect gluten-free whole grain for those with Celiac Disease. Many gluten-free people think that this grain tastes the closest to wheat. It has a mild, slightly earthy flavor that won’t interfere with other foods. It’s a good source of fiber and protein. It also contains iron, phosphorus and potassium. Sorghum also has heart-healthy vitamin B’s. Some varieties are very high in antioxidants. Sorghum is an ancient grain that originated in Africa then exported to India and the Middle East. Sorghum is now used here in the U.S. as the basis for wonderful gluten-free baked goods.

Buckwheat Flour

Buckwheat protein, as a regular part of the diet, lowers blood cholesterol. It actually soaks up cholesterol from food and prevents it from being absorbed by the body. Though it looks and cooks like a grain; buckwheat is actually the seed of a fruit and belongs to the same botanical family as rhubarb. Buckwheat is the best source of high quality protein in the plant kingdom. It contains all 8 essential amino acids, making it closer to a “complete” source of protein than any other plant source, even soybeans.

Coconut Flour.

The organic coconut flour that we use in our mixes has a mildly sweet coconut taste! This organic coconut flour is fiber from the coconut meat after most of the oil has been extracted to make virgin coconut oil. It is certified organic, unsweetened, and has not been treated with sulfites. Coconut flour is high in dietary fiber and protein, and is gluten-free. It has more fiber than gluten-based grains. It also adds a wonderful texture and flavor to our mixes.

Flax Seed Meal

Flax seed had been used for centuries as a health food. Flax seed may help lower cholesterol, prevent certain cancers, ease the pain and swelling of some types of arthritis, relieve constipation, reduce the risk of heart disease and be used by woman as a maternal hormone replacement. Flax is nature’s richest plant source of the omega 3 fatty acids. Ground flax seed is easier to digest and provides more nutritional benefits than whole seeds. Flax seed is gluten-free.

Sucanat

Some say that sugar is sugar…and while that may be true in general-there are many different types of sugar.  We wanted to use a wholesome sweetener that was great tasting and had health benefits as well.  That is why we chose sucanat as the main sweetener of choice for our “Kristy’s Kitchen” mixes.  Within hours of harvesting, raw cane stalks are crushed in a series of large roller mills, which squeeze the juice from the cane.  The collected juice is then cleaned and thickened into syrup.  The cane syrup is poured into a vat and hand-paddled to add air.  The paddling causes the hot, thick syrup to release heat and start to dry.  As it dries, porous granules form, which retain 100% of the cane’s molasses, a source of iron, calcium, potassium, B vitamins, and chromium.  Sucanat dissolves quickly and adds a rich flavor to baked goods.  Sucanat retains most of the cane juice’s original molasses; most of the molasses coats the outside of the crystal giving it natural color and flavor. 

Turbinado Sugar

Turbinado sugar is made through a very direct process.  Never bleached and minimally processed, Turbinado sugar is made quickly from cane juice extracted from cane within just hours of harvest.  Water is added and the liquid is heated, then filtered.  Once filtered, the cane juice is spun in a turbine (hence the name) to create large crystals and to naturally settle some of the molasses from the sucrose.  The end result is Turbinado, a crunchy golden crystal.  Because it is so minimally processed it is called “raw” or “unrefined”. 

Freeze Dried Fruits

The fruits that we use in the mixes are of the highest quality and grade.  They are all natural and absolutely nothing is added during the dehydrating and freeze-drying processes:

No salt.  No sweeteners.  No fat.  No preservatives.  No sulfur.  It’s pure fruit, only the water is removed.  It’s Mother Nature at her best!  The fruit is grown in the fertile growing area of California’s Central Valley.