Soy-Free, Wheat-Free, Gluten-Free, Corn-Free
Many Items Are Also Dairy-Free
A Note About Our Gluten-Free Products
Items listed as wheat/gluten/corn/soy free are produced in a conventional home kitchen where these allergens may be present. HOWEVER, diligent effort, through ingredients, equipment, process, and schedule, has been made to prevent cross contamination.
Like to bake at home? Frustrated using mixes that are expensive and don't always come out tasting good?
Why not try . . .
It's wheat, gluten, corn, soy and dairy free. Substitute 1:1 for wheat flour in most recipes.
Xanthan gum included
It's Easy to Heat and Restore Gluten- Free Baked Goods to Just-From-the-Oven Fresh
Yeast breads (above) should be toasted or heated thoroughly to become soft and flexible again.
It works well to microwave flatbread, pretzels or tortillas covered on high for 30-45 seconds.
Cinnamon buns should be reheated covered or wrapped to retain moisture.
Muffins (below) reheat nicely microwaved on high for 30-45 seconds.
(Use the longer time if taking them from freezer or fridge.)
Our favorite trick - slice in half or thirds, overlap the layers slightly on the plate
and microwave for 30 seconds. A sponge-cake like finish!
The cookies - well, we just eat them plain!!!
A WORD ABOUT STORING GLUTEN-FREE BAKERY ITEMS
Unless the product will be consumed in a couple of days,
store in the freezer - preferably a non defrosting type.
Items in the fridge and most fridge freezers will dry out from the automatic defrosting cycles.