Categorie: Gluten-free flours

The art of gluten-free baking

Gluten-free baking is a science of its own. Each parameter in the recipe is important, including ingredients, water temperature, the amount of yeast, the amount of salt etc. Each ingredient interacts in a specific manner with the others. Here are… Lire la suite

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La Merveilleuse all-purpose organic gluten-free flour

Have you heard about our unique organic gluten-free all-purpose flour called “La Merveilleuse”? La Merveilleuse is a wheat flour substitute with a one-to-one ratio in conventional baking recipes. Simply marvelous!! Click the button to get all the information you need:… Lire la suite

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Tapioca starch, organic and gluten free

Tapioca starch is a great addition to gluten-free flour mixes. It is silky, light and easy to digest. It improves the elasticity of pastries and may also be used as a thickener in sauces, soups and gravies. What is tapioca?… Lire la suite

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Gluten-free sorghum flour

Sorghum is a gluten-free grain native to Africa. It is also known as “great millet” or “Egyptian millet.” It is a member of the Poaceae family, also known as Gramineae. Sorghum is an imposing and robust plant that can grow… Lire la suite

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Gluten-free brown rice flour

Brown rice, a staple in many countries Because it pairs beautifully with a variety of dishes, brown rice is the most consumed whole grain cereal. Along with wheat, rice is one of the most important grains. It contributes to more… Lire la suite

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Gluten-free millet flour

Gluten-free millet flour offers many health benefits. It is highly nutritious, non-allergenic, easily digested, and even helps increase good cholesterol (HDL) levels. Millet is a gluten-free cereal, a member of the poaceae or grass family which (rye, rice, oats, wheat,… Lire la suite

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Gluten-free amaranth flour

Amaranth is nature’s hidden miracle. Amaranth is a pseudocereal, a seed whose nutrition profile and usages resemble that of cereal grains. It belongs to the chenopodiaceae family (salicornia, spinach, pigweed, beets) rather than the poaceae or grass family (rye, rice,… Lire la suite

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Our gluten-free flours

At Cuisine l’Angélique, we use high-quality organic flours for all our products. These wholesome flours are unrefined and carefully ground to provide a wide variety of nutrients, contributing to a healthier diet. “Cereals have been a staple since the dawn… Lire la suite

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Gluten-free quinoa flour

Grown in South America for over 5,000 years, quinoa was the sacred grain of the Incas. Consumed as a cereal, it is the seed of a plant belonging to the chenopodiaceae family (spinach, beets, pigweed…). Its nutritional values are remarkable!… Lire la suite

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Gluten-free buckwheat flour

Buckwheat is a pseudocereal, member of the polygonaceae family. Its nutrition profile and usages resemble that of cereals. Buckwheat is an ancient food, originating from several parts of Central Europe (Russia, Armenia, Turkey). It is a staple in Brittany where… Lire la suite

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