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We use gluten-free, plant-based ingredients you know and can pronounce. Being exposed to a variety of different grains that are rich in nutrients is a no-brainer for health, but they also give us more taste profiles we can have fun baking with and eating.


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.

Tapioca Starch

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.

Xanthan Gum

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.