Tag Archives: Gluten-Free baking

  • The Enduring Appeal of Ancient Grains

    In a Packaged Facts survey, about a fifth of American adults say they’ve recently bought ancient grain items off of a menu or grocery store shelf. So what are ancient grains and what’s the appeal? Ancient grains are a group of grains, pseudograins and pseudocereals that have remained unchanged over the last several hundred (if […]

  • Right Now: Quinoa and Pulse Flours

    We’re Keen On Quinoa The Incans called quinoa “chisaya mama,” which means “The Mother of All Grains.” Although technically this protein-packed ancient grain is a seed, it’s not hard to see why quinoa is appreciated: It’s gluten-free, high in magnesium and iron and contains all nine essential amino acids. “Quinoa flour is an airy, light […]

  • Particle Size Matters in Baking Applications

    For as much discussion as there is about getting the right flour mix for the right application, there could be as much discussion about particle size and its importance to a recipe’s performance. Just as you wouldn’t use a cake mix as the base for a pizza crust formulation, applications that need a more elastic […]

  • Firebird Artisan Mills Partnership is Part of Bakery’s Recipe for Success

    MyBread Gluten Free Bakery was a small shop in 2013, a one-man artisanal bakery with a singular vision: to provide a delicious, versatile, gluten-free bread alternative. In 2011, founder Dan Gallagher and his mom refined a recipe for a gluten-free flatbread that celiac sufferers could use for anything from pizza to sandwich buns. That’s where […]