All Purpose/Gluten Free
Flour, H&R All Purpose UBL 50#
This Hotel & Restaurant all purpose flour is milled from a selection of hard and soft wheat. This has a protein level of 10.5%.
This is a high fiber flour that is a healthy substitute to wheat and other grain flours. Coconut flour is a good source of protein.
Gluten free oat flour is from finely ground gluten free oats. All or part of the wheat flour in recipes can be replaced with this flour in all baked goods.
Sorghum flour is milled from whole grain sorghum. When used with a binder (e.g., xanthan gum), it can be used to replace wheat flour in baked goods.
Millet flour is stone ground and whole grain. In addition to being nutritious, it lends a cakelike crumb to baked goods.