• Gluten-Free Flour

    Almond Flour As a Substitute For Regular Flour

    Arguably, almond has one of the tastiest flavors among its siblings in nut families. The usage of almond is varied from raw consumption, in flakes on top of muffin and breakfast bread, and in the form of flour. The latter is the way to enjoy almond in its organic and wholesome nutrient just like it comes down from its tree. There are two terms that widely used to refer processed almond, which are almond meal and almond flour. The meal form is much coarser and still has the fruit skins, while the flour is resulting from a blanched almond with no skin on it, giving it a more refined texture.…

  • Gluten-Free Flour

    Switch to Spelt Flour

    Many varieties of wheat are now available in the market, but nothing quite like spelt. Going around with the scientific name of Triticum spelta, it was first found in the Mesopotamia land back in 5000 BC. It is basically a part of ancient history that makes scientists practically refer to it as the parents of modern wheat. Spelt’s hard texture often times makes it the last choice for wheat farmers, mongers, and health enthusiast in general, not to mention its debate on whether it belongs in wheat family despite what’s the scientific facts have to say. It has a nutty flavor and widely used in Europe, especially in Italy, where…