Premium Ingredients

We create Artisan Baked Goods that are made without wheat and other common allergens. Why? Because when wheat is the core (as it is with most baked goods), other ingredients are often overlooked. Mass produced wheat products contain lots of fillers – and those fillers contain a fair amount of common allergens. We do things differently.

Look beyond common wheat products and you’ll experience a wide variety of premium ingredients that deliver great taste and improved nutrition. We celebrate the character of our premium ingredients and delight in the texture and flavor they deliver. We use the best because you deserve the best.

Every ingredient we use is hand-chosen by Gayle for flavor, character and nutrition. She scrutinizes every ingredient and the company that makes it. And she holds a very high bar. It has to be the best quality from a reliable source with a strong appreciation of our values around gluten-free processing methods.

Plus, it just has to taste right. (Chemicals and fillers will not find their way past Gayle’s taste buds.) Whenever possible, we source fresh, small-batch ingredients because they usually taste better. We prefer to purchase from family-run businesses, and often buy directly from small farmers who take personal pride in producing the very best.

What flours do you use that are not gluten-based?
Gluten-free breads are rich with nutrients and weigh more. This is the nature of the whole grains that are used instead of the processed wheat flours. The weight will compare to a loaf of homemade whole wheat bread. Any whole grain bread, including wheat and gluten-free grains, will be hearty and dense. Gluten-free cookies and cakes also weigh more, even though they have a lighter texture than the breads.

  • Amaranth flour: This flour has a very strong taste and is used in combination with other flours. High in protein and fiber.
  • Arrowroot: We use this instead of corn starch if we know of any allergies to corn. Made for the root of a West Indian plant.
  • Buckwheat: A rhubarb family, not a grass, buckwheat should be safe in products like kasha. I use the pure form and it is safe for all GI (Gluten Intolerants).
  • Coconut flour: A fine grind of coconut, used for those who want to reduce carbs in their diets. Small amounts go along way when using this product.
  • Grape Seed Flours (Varietal): Each grape variety has it’s own special flavor.  (It makes as much difference in your bread as it does in your wine glass.) We use four different varietals from Apres Vin. Each one lends a unique and wonderful flavor to our breads and sweet treats. Plus, Grape Seed Flours (and oils) have fantastic anti-oxidant and preservative properties. (Grape Seed is separated before fermentation and contains no alcohol.)
  • Millet: The millets are a group of small-seeded species of cereal crops or grains, widely grown around the world for food and fodder. They do not form a taxonomic group, but rather a functional or agronomic one. Their essential similarities are that they are small-seeded grasses grown in difficult production environments. It was millets, rather than rice, that formed important parts of prehistoric diet in Chinese Neolithic and Korean Mumun societies. I use this for a good substitute for some wheat recipes that have been converted to GF.
  • Montina: An Native Indian Bunch Grass found in Montana. This product is ground with the hull and has the appearance of black with white back ground. High in fiber and protein.
  • Nut flours: Add protein and a nice nutty taste depending on the type of nut used (Almond, Chestnut, Hazelnut, Macademia, others). Quinoa (keen wa) Flour: high protein, containing 20 amino acids including the 10 essential. It is a native of South America and has a light pleasant taste.
  • Sorghum flour: A sweeter flour used in sweet breads and some cookies. By using this and sweet rice flour, we can cut the sugars by a quarter. Closer in mimicking wheat flour.
  • Sweet Rice: Made from a glutinous (gummy) rice. Used to thicken sauces, and sweeter breads such as cinnamon rolls.
  • Tapioca Flour: a very light, velvety flour imparts a bit of chew to baked goods. I use it in almost all of my baked goods. Made from the cassava root.
  • Teff flour: An annual grass, a species of lovegrass native to the northern Ethiopian Highlands of northeastern Africa. It has an attractive nutrition profile, being high in dietary fiber and iron and providing some protein and calcium. It has a sour taste. It is similar to millet and quinoa in cooking, but the seed is much smaller. I use it to add color and flavor to the breads and other mixes.
  • White Rice and Brown Rice flours: Polished and unpolished rice flours. White rice gives a more clean taste whereas brown has a slightly nutty taste and contains bran.

Do you use eggs?
Yes, we do use eggs to lift and hold the breads and other products together. (In fact, when we use coconut flour, we use lots of eggs.) For some recipes we use applesauce as an egg substitute.

Since gluten is not used, what holds the breads together?
Gums do the job nicely. Guar Gum is a powder made from the seed of the Cyamopsis tetragonalobus. It is not as expensive as xanthan, but is used as another ‘glue’. Xanthan Gum is a dried cell coat of a microorganism called Xanthomonas campestris, and it is grown in laboratory conditions. This is one of the “glues” that is used to hold GF breads together. It is very expensive.

Since you are getting away from “dairy” what do you use instead?
We use Rice or Almond Milk products.

What starches do you use?
We use cornstarch (which is appropriately named since it’s made from corn) unless there is a known corn allergy. Another option is potato starch, which is bland tasting and excellent for baking with other flours. It is (quite obviously) made from potatoes.

What sugars do you use?
We use various organic sugars, including the following:

  • Agave Cactus Nectar: used in Sugar-Free products if asked for. It is very expensive and is 4 times sweeter then sugar. It has a low glycemic index and is ideal for diabetics. It comes from a plant native to Mexico with a pineapple-shaped core, the agave. This product has no aftertaste and comes in both light and dark versions.
  • Brown Sugar: used in some products. It’s a combination of molasses and white sugar.
  • Honey: used to raise the yeast so that breads can be lighter.
  • Maple Sugar: pure maple sugar has more vitamins and minerals than other options. We use it to raise the yeast and as a flavor booster to breads and cookies. It is not as sweet as brown sugar.
  • Molasses: we use this to balance out the taste of some products. It is twice as sweet as sugar and less can be used.
  • Refined White Sugar: is generally avoided. We only use it in a few products, when nothing else will really deliver the result we’re looking for.

What cooking oils do you use?
We use several different types of oil:

  • Grape Seed Oil: we like Grape Seed oil. It is rich in linoleic acid (omega-6) and is reputed to contain higher amounts of this omega-6 fatty acid than any other oil or food source. It is also a particularly rich source of antioxidants, vitamin E, and other phytochemicals. We use and resell it from Après Vin.
  • Coconut Oil: is another good option. Coconut oil supports metabolic function and has fewer calories than other fats.
  • Olive Oil: we also use olive oil. IT does add to the cost of the products, but you get a healthier product to enjoy.
  • Butter: we do use butter in our cookies and in some other products that just don’t come out right without it.