750ml Gascon Family Tempranillo (Alpiste)

Sorghum grains are unrelated to wheat, so they are suitable for those with celiac disease or a gluten intolerance. Traditionally, this gluten free flour has been used to create pancakes, porridges, beer and flatbread such as jowar roti in India. It can also substitute for other grains in cakes, cookies, breads and muffins. Due to its mild taste and smooth texture, sorghum flour is a great choice to replace wheat flour in sweet breads, cookies and more—although keep in mind you’ll need to include a binder such as xanthan gum. Sorghum is the third most important cereal crop nationally and the fifth most important around the world. After originating in Africa thousands of years ago, the grains spread through the Middle East and Asia via ancient trade routes, travelling to the Arabian Peninsula, India and China along the Silk Road. Today, sorghum remains a staple food in India and Africa and is growing in popularity in America. In fact, the sweet sorghum used to make sorghum syrup is grown in the American South, including Alabama, Arkansas, Georgia, Iowa, Kentucky, Mississippi, North Carolina and Tennessee. Increase your daily intake of whole grains the easy way: add 15% to 20% sorghum flour to your flour mixes to make delicious breads, cakes and cookies. You can also browse our extensive collection of recipes using sorghum, from monkey bread to dinner rolls!

Coconut flour is an ideal choice for sweet or savory recipes and is a wonderful coating for chicken, fish or other proteins. It blends well with nut flours to create superior gluten free baked goods. Due to its high dietary fiber content, recipes featuring coconut flour often call for extra eggs. This flour is a good source of medium-chain triglycerides and lauric acid, “healthy” fats found in other coconut products like coconut milk and coconut oil.

Buckwheat flour is a good source of dietary fiber and contains essential amino acids. The buckwheat plant is actually a pseudocereal, not a grain. The pyramid-shaped raw buckwheat kernels are harvested and ground into a surprisingly rich flour. Unlike light buckwheat flour, our flour contains little black specks that come from the ground seed hull. Buckwheat flour is a must-have for making traditional Russian blini or buckwheat crepes. It has a unique, assertive flavor that is especially great in both quick and yeast breads. In wheat bread, use half buckwheat flour to add a rich, nutlike flavor and darker color. Or explore our many gluten free recipes right here!

Guar Gum is a white flour-like substance made from an East Indian seed. Use small amounts as a thickener, binder, and volume enhancer. Instructions for use on package. Buy online today!

Bob's Red Mill Dark Rye Flour is 100% stone ground from premium organic U.S. #1 dark, plump rye berries. It contains all the health-giving nutrients of the germ, bran and endosperm. The deep, hearty and distinctive flavor of rye has made it popular throughout history and it remains a staple in Eastern European countries and Scandinavia, where it can withstand the cold weather conditions better than other grains. Rye is rich in dietary fiber and iron. It is also a nutritious source of antioxidants and nutrients including selenium, phosphorous, magnesium, copper, zinc and protein. Add rye flour to your baked goods for its delicious and unmistakable flavor. Our Dark Rye Flour makes an outstanding, hearty, robust peasant-style bread. Rye flour can be used for many other kinds of foods as well. Get your creative side on and give it a try in pancakes, waffles, cookies, pie crust, crackers, muffins, stollen, cakes and even pizza crust!