Almond Meal/Flour is simply almonds that have been finely ground. It lends a moist texture and rich, buttery flavor to cakes, cookies, muffins, sweet breads and a host of other desserts, especially the classic French...

Arborio rice is an short-grain rice traditionally Italian. It is named after the town of Arborio, in the Po Valley, where it is grown. When cooked, the rounded grains are firm, creamy outer texture, and slightly chewy...

Our Non-Diastatic (ND) barley malt light brown powder contains no active enzymes and are used as flavoring agents, for color, sweetness and humectancy. The nutritive materials present promote vigorous yeast activity,...

The fruit is an achene, similar to sunflower  seed, with a single seed inside a hard outer hull. The starchy endosperm is white and makes up most or all of buckwheat flour. The seed coat is green or tan, which darkens...

Mixing Instructions: 3/4 cup water 1 cup mix Mix until batter is smooth. Do not overmix. Pour batter onto heated griddle. (375F) When top of pancake is bubbly, turn over. Heat till done. Ingredients: Wheat flour, buckwheat...

With its rich texture and natural sweetness, coconut flour is a good source of protein. It is high in fiber and low in digestible carbohydrates and a delicious, healthy alternative to wheat and other grain flours...

Couscous with Chives and Saffron may look like rice, but is actually made from coarsely ground semolina pasta. This couscous is a quick cooking pasta seasoned with chives and saffron, making it a delicious side dish or a...

Exotic Rice Blend will put a new twist on your usual rice dishes. This rice blend has a natural nutty flavor and firm texture that makes it great to use as a side dish for any meal. Use also as a great addition to your...

Gingerbread Cake Mix is easy to prepare - just add water to this mix to create a spicy gingerbread cake at any time of the year! This gingerbread cake can be served as is or topped with your favorite icing for an extra...

As one of the earliest foods to be used by humans, hemp seeds have long been recognized as an excellent source of energy. This remarkable superfood is an excellent source with eight grams of protein per two tablespoons...

Most starches are digested and absorbed into the body through the small intestine, but some resist digestion and pass through to the large intestine where they act like dietary fiber to improve digestive health. This type of...

A free flowing diastatic powder, formulated to provide a combination of enzymatic activity, sweetness and appealing crust color to baked goods. ADVANTAGES 1. Enzymatic action provides sugars for improved fermentation and...

Pearl barley refers to barley grains, an important cereal grain, that has been processed to remove certain parts of each grain. All barley usually has the hull removed, since the hull is inedible. Pearl barley gets...

Potato starch is made through an extensive process of washing, sometimes cooking, and then separating the starch present in potato cell walls so that it can be made into powdered form. It has a higher heat point than ...

Dark Rye Flour is a high fiber flour made from whole rye grain, including the bran. The highest ash rye flour, dark rye flour has the darkest color and strongest flavor of refined rye flours. Use this flour to produce...

Ingredients: Wheat flour (soft winter wheat), niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid. Nutrition FactsServing Size 1/4 cupAmount per serving; % Daily Value*Calories 110, from fat 0Total fat 0g;...

Enriched Unbleached Unbromated Unmalted High in Protein and Iron Farina is a wheat product with a smooth and creamy texture and a versatile flavor. Add your own favorite toppings to a hot bowl of this 'Cream of...

Whole Grain Teff (Tef, T'ef), an ancient North African cereal grass, is a nutritional powerhouse. It is the smallest grain in the world (about 100 grains are the size of a kernel of wheat). The germ and bran, where the...

Wheat Gluten is a protein component in which wheat is used to strengthen dough, give it structure, gives structure, elasticity, sponginess and flavor. You can combine wheat gluten with millet or corn meal to make baked...