When it comes to gluten-free baking, all-purpose flour blends are the key ingredient. Successfully baking gluten-free breads and pastries requires blends that are formulated with a delicate balance of flours, starches, and gums to mimic the structure, texture, and taste… Lire la suite
Canada’s nutritious and healthy gluten-free flour Whether you are new to gluten-free flours or already a regular customer, Cuisine l’Angelique’s La Merveilleuse all-purpose blend is worth considering. Cuisine L’Angelique’s La Merveilleuse all-purpose gluten-free flour blend is an organic and nutritious… Lire la suite
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
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
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
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
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
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
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
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