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%.

 

Gluten Free Coconut Flour 25#

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 25#

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.

 

BRM GF Sorghum Flour 25#

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.

 

BRM Millet Flour 25#

Millet flour is stone ground and whole grain.  In addition to being nutritious, it lends a cakelike crumb to baked goods.