An excellent baking substitute for those on a gluten-free diet, our gluten-free flour is a top choice. Unlike regular flour, it won't affect those with gluten sensitivities or intolerances, making your baking experience more enjoyable. Our Gluten-Free Baking Powder offers a lighter and more refined texture for your baking needs.

Properties:

• Heart Health Support - Our gluten-free flour often includes brown rice or oat flour, known for their heart-healthy benefits, although exact ingredients may vary.
• Blood Sugar Management Support - Some gluten-free flours have a lower glycemic index than regular flour, which could help regulate post-meal blood sugar levels and insulin presence in the blood. It's always recommended to consult a healthcare professional for dietary advice if you have diabetes.
• Energy Boost - Depending on the blend, our gluten-free flours can be packed with macro and micronutrients to support your energy levels. Always check the nutritional information and consult a healthcare professional for personalized dietary advice.

Please note: These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Always check with your doctor before starting any new diet or exercise program.

Ingredients:

White Rice Flour

Tapioca Flour

Potato Flour

Xanthan Gum.

Allergens: 

None

Disclaimer:

Products are produced in a factory that pack tree nuts, sesame, soya, gluten and dairy.

Benefits of Gluten Free Flour

Gluten-free flour is an essential ingredient for those with celiac disease, non-celiac gluten sensitivity, and wheat allergies. But even those without these conditions might find some benefits in using gluten-free flour. Here are some of the advantages:

Health Benefits
- Celiac Disease Management: Gluten-free flour is essential for those with celiac disease, an autoimmune disorder where gluten intake leads to intestinal damage.
- Non-Celiac Gluten Sensitivity: For individuals who experience discomfort or symptoms related to gluten but do not have celiac disease, gluten-free flours offer a good alternative.
- Wheat Allergy: Gluten-free flours made from grains other than wheat are suitable for those with a wheat allergy.
- Digestive Comfort: Some people find gluten-free flours easier to digest, particularly those who may be sensitive to gluten but have not been diagnosed with celiac disease.
- Reduced Inflammation: For some individuals, a gluten-free diet may reduce inflammation, although this is still a subject of ongoing research.

Nutritional Benefits
- Nutrient-Dense Options: Flours like almond, coconut, and chickpea are not only gluten-free but also offer additional nutrients like protein and fiber.
- Lower Glycemic Index: Some gluten-free flours have a lower glycemic index compared to white wheat flour, which can be beneficial for blood sugar control.

Culinary Benefits
- Variety in Texture and Flavor: Different gluten-free flours offer a range of textures and flavors, providing an opportunity for culinary experimentation.
- Versatility: Gluten-free flours can be used in a variety of recipes from baking to thickening sauces.
Lifestyle Benefits
- Inclusivity: Using gluten-free flour makes it easier to share meals and treats with friends and family who have gluten sensitivities or allergies.
- Growing Availability: As the demand for gluten-free products rises, there are increasingly more types of gluten-free flours readily available.

Environmental Benefits
- Crop Diversity: The use of various gluten-free flours like buckwheat, quinoa, and sorghum encourages agricultural diversity.

Potential Weight Management
- Caloric Variation: Some gluten-free flours are lower in calories than traditional wheat flour, which could be beneficial for weight management. However, this is not universally true for all gluten-free flours.

Scientific Facts about Gluten-Free Flour

Gluten-free flours have gained considerable attention in recent years, both for medical reasons and as a lifestyle choice. Scientific facts and research findings related to gluten-free flours focus on their composition, nutritional value, and health impacts. Here are some science-backed aspects:

Composition
- Gluten Absence: Gluten-free flours are made from grains, seeds, or other substances that do not contain gluten, a protein complex found in wheat, barley, and rye.
- Variable Protein Content: Unlike wheat flour, which is high in gluten (a protein), the protein content in gluten-free flours can vary widely depending on the source. For example, almond flour is relatively high in protein, while rice flour is low.

Nutritional Aspects
- Nutrient Deficiencies: Gluten-free flours may lack certain nutrients found in traditional wheat flours, such as fiber, iron, and B vitamins, unless they are fortified.
- Glycemic Index: Gluten-free flours have different glycemic indices. For example, coconut flour has a low glycemic index, while white rice flour has a high one.

Health Implications
- Celiac Disease: Gluten-free flour is essential for individuals with celiac disease, an autoimmune condition triggered by gluten consumption, which leads to intestinal damage.
- Non-Celiac Gluten Sensitivity: Some people experience symptoms similar to those of celiac disease without the autoimmune response and intestinal damage. For these individuals, gluten-free flour can be beneficial.
- Wheat Allergy: People with a wheat allergy (different from celiac disease and gluten sensitivity) also benefit from gluten-free flours derived from non-wheat sources.
Digestive Health: Some types of gluten-free flour, like those made from whole grains or nuts, can be rich in fiber, aiding in digestion.

Baking and Cooking Properties
- Texture and Flavor: Gluten-free flours have different baking properties than wheat flour, affecting the texture and flavor of finished products. This is due to the absence of gluten, which provides elasticity and structure.
- Binding Agents: Gluten-free baking often requires additional binding agents like xanthan gum or guar gum to mimic the properties of gluten.

Environmental Impact
- Crop Diversity: Use of diverse gluten-free flours may promote agricultural diversity, although the environmental impact can vary depending on the crop.

Potential Risks
- Cross-Contamination: Some gluten-free flours may be processed in facilities that also handle gluten-containing grains, posing a risk for those with celiac disease or severe gluten sensitivity.
- Caloric Density: Some gluten-free flours, such as almond or coconut flour, are more calorie-dense than traditional wheat flour.

Why Gluten Free Flour based foods are great for athletes

While gluten-free flour isn't specifically targeted for athletes, it can offer several benefits that may be relevant for those engaged in sports and physical activities. Here are some reasons why gluten-free flour might be a suitable food source for athletes:

Digestive Health
Reduced Gastrointestinal Discomfort: Athletes with gluten sensitivities or intolerances may experience less gastrointestinal distress when consuming gluten-free flours, aiding in more comfortable and efficient performance.
Easier Digestion: Some people find gluten-free flours easier to digest, which can be an advantage during exercise when rapid digestion and nutrient absorption are essential.

Nutritional Benefits
Nutrient Density: Flours such as almond or chickpea flour offer additional nutrients like protein, fiber, and various vitamins and minerals, which can contribute to an athlete's overall nutrient intake.
Low Glycemic Index Options: Some gluten-free flours have a low glycemic index, providing a sustained release of energy, which is beneficial during extended periods of physical activity.

Inflammation and Recovery
Reduced Inflammation: Although more research is needed, some athletes report reduced inflammation and quicker recovery when following a gluten-free diet.
Muscle Recovery: Proper nutrition is vital for muscle recovery, and gluten-free flours can be a part of a balanced diet that supports post-exercise recovery.

Special Dietary Needs
Allergies and Sensitivities: Athletes with celiac disease, non-celiac gluten sensitivity, or wheat allergies have no choice but to opt for gluten-free flours for their health and performance.
Inclusive Diet: For teams or athletes who cook and eat communally, using gluten-free flour makes it easier to accommodate everyone's dietary needs.

Culinary Versatility
Diverse Menu: Gluten-free flours offer a range of textures and flavors, allowing athletes to enjoy a wider variety of foods, from baked goods to thickened sauces.

Weight Management
Caloric Variation: Some gluten-free flours are less calorie-dense than traditional flours, aiding in weight management, which is crucial for athletes in weight-sensitive sports.

Mental Health
Mental Clarity: Although anecdotal and not conclusively proven, some people report increased mental clarity when switching to a gluten-free diet, which can be beneficial in sports requiring intense focus and concentration.

Orders are dispatched daily (except Saturday & Sundays – these orders will be packed and sent on Monday).  Your order should be received within 2-5 business days.