One of the ancient grains (originally from Africa), sorghum flour is a wonderful but little-known alternative to rice flours. It has more protein, fiber, and antioxidants than most other grains. The other reason we like to use it is for variety’s sake; we notice that gluten-free diets contain a lot of rice, and we believe that too much of any one thing is no good.

We love buckwheat flour! Make no mistake – naturally gluten-free, buckwheat has no relation to regular wheat whatsoever. It’s actually a grass seed, not a grain. As such, it’s got a lot more protein and fiber than any grain-based flour, making our breads nutritious – and delicious.

These rices are great because of their neutral flavors. Being whole grains, they have plenty of nutritious qualities and they keep you fueled and your bread tasting good.

Starches in gluten-free baking are, because of their lightness, a tremendous aid for structure and texture. Without them, gluten-free bread would be too heavy and crumbly. Since starches are not whole-grain, we strive to use as little as possible so we can offer you the most nutritious gluten-free bread you can find anywhere.

It’s a great cooking or baking oil. Olive oil usually gets all the fame and attention, but a high-quality safflower oil can proudly stand up to its competitor. Safflower oil has not only a higher proportion (79 percent) of healthy polyunsaturated fats than any other type of vegetable oil, but also many other essential nutrients. One of the best health benefits of safflower oil is that it is effective in reducing the excess fat accumulated in the body and in lowering cholesterol. Our safflower oil is simply pressed at cold temperatures; what is squeezed out goes into your bread. Moreover, the seeds are grown in Madras right here in central Oregon, and the oil is processed there on the family farm.

A glass of prune juice a day keeps the doctor away! Or at least that’s what everybody should be saying. Prune juice is a magical elixir that can help prevent cancer, regulate your digestion, prolong the health of your brain and heart, and keep your skin looking young.

We all know about flaxseed – super-rich in Omega 3s and other healthy fats. We mill it immediately before putting it into our bread, so you can reap all its health benefits; storing the flaxseed pre-milled can reduce them. Our Party Hearty has an extra load of unground flaxseed to boost the nutritional content.

They may be little, they sure are ambitious. With the power within them to grow a flourishing plant, they are a goldmine of minerals, fiber, protein, and more. Each type of seed is unique in the health benefits that it offers, so by using a range of different types, we’ve got all your bases covered.

Harvested in Mexico for hundreds of years, agave is a natural sweetener that comes from the agave plant. Not all agave nectars are made equal, though. Some, even though they may claim to be natural, go through an extensive chemical refining process. That’s why we bake with 100 percent organic agave that is extracted through heating only and without the use of any chemicals!

Beet pulp is a byproduct of sugar beet milling. It is low in sugar and other carbohydrates, but it’s high in fiber and it still contains its nutrients. Beet fiber is of a specific type of food fiber that may provide special health benefits, particularly with respect to our digestive tract (including the prevention of colon cancer) and our cardiovascular system.

One of the most commonly used ingredients in gluten-free baking, xanthan gum is an all-natural thickener that is most often used to replaced gluten. Made from the outer shell of a tiny microorganism called Xanthomonas campestris, it is a natural carbohydrate. Most xanthan gums contain traces of corn, but ours is corn-free.

Cultured dextrose is an all-natural mold-inhibitor, produced by adding enzymes to wet milled corn and heating it.  The product is then cultured, which means food-grade bacteria are grown on it, just like in your yogurt, for example. It is these food bacteria that help to prevent the growth of mold on your bread.  Both corn and enzymes used are non-GMO.