We Created the Future of Gluten-Free Flour

With Tiger's dedicated assistance, I developed a gluten-free flour blend that is superior to any gluten-free flour on the market. I took my time and carried out experiment after experiment for nearly a year straight to make our flour that way. As a pastry chef with over 13 years of gluten free experience, I have a huge repertoire of baked goods under my belt. Each one of those items requires a unique set of properties that our flour needed to have. To develop a world-class product takes a lot of knowledge, time, resources, and tireless determination. And it also took some help from friends. I recruited a few of our most fervent followers, who also happen to be fantastic bakers, to be a panel to test the flour. I tested it against the leading brands of gluten-free flour blends, and none of them could hold a candle to it. Our flour was designed to perform like wheat flour but taste BETTER than wheat. My goal was to design a flour that would eliminate the classic excuse most people have when offered gluten-free baked goods. We ended up developing a product that can literally make everything wheat flour can make.

Everything we make is made with our proprietary gluten-free flour blend. Our gluten-free flour is the top of the line, and it can bake everything from biscuits to baguettes, cakes to croissants, and pizza to panettone. With our flour, making yeast breads and rolls is easy. With our flour, you can say goodbye to grittiness and sayonara to sliminess. This flour makes everything I make taste expensive. That's what you want in a gluten-free flour, and we created it. We created the future of gluten-free flour.