An ancient grain that’s high in dietary fibre, protein and micronutrients. It has a mild, grassy, buttery flavour with a slightly bitter edge (that’s why we mix it). It’s smart for you, but also smart for the planet as it requires less water to cultivate.
An ancient grain with a mild, nutty flavour that’s high in fibre, protein and iron. It also contains Vitamin B6, magnesium and phosphorus, which help you generate antibodies, regulate body temp and are good for bone health.
Comes from the cassava root, contains no fat or cholesterol and is very easy to digest. It’s worth noting that it’s high on the glycemic index, and that’s why we use it in moderation.
One of the main complaints of gluten-free baking is lack of fluff; that light, elasticity that simply makes a bake. We add a very small amount (less than 1%) of xanthan gum (a sugar that’s fermented by bacteria). You can’t actually digest it, so it doesn’t add any nutrients or calories, but hey, fluff.