Three Things We Still Can't Make Well — A Letter About What We Won't Fake
Miklos names the three products our mill has tried and failed to get right, and the shortcuts that would have fixed them overnight. An honest list of failures tells you...
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We Found Our Sorghum in a Field Grown for Birdseed
Two villages from our mill, a grower was selling beautiful white sorghum as animal feed. This is the story of the drive out, the awkward conversation, and the eighteen months...
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Nine Single Flours, Nine Jobs — And the One Thing Each Will Ruin
A frank, flour-by-flour field guide from the mill floor: what chickpea, sorghum, millet, quinoa, pea, lentil, rice and flax are each brilliant at — and the one bake each will...
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Which Gluten-Free Flour for What? A Practical Guide
Rice, millet, buckwheat, chickpea, flaxseed… Every gluten-free flour behaves differently. Here is how to tell them apart, what each one is best at, and how to combine them in your...
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Hidden Gluten in Stock Cubes and Seasonings: How to Read the Label
Stock cubes, bouillon powders and seasoning mixes are among the most common places gluten hides in a kitchen. Here is where it comes from, what EU labels have to tell...
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Fibre-Rich, Reduced-Carb Bread: What "30% Fewer Carbohydrates" Really Means
Our low-carb Bake-Free mixes contain at least 30% fewer carbohydrates than comparable gluten-free flour mixtures. Here is what that claim means, how we get there with fibre instead of tricks,...
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What Replaces Gluten? Psyllium Husk, Fibre and the Science of Gluten-Free Baking
Gluten gives wheat dough its stretch. So how do you bake a soft, sliceable gluten-free loaf without gums, eggs or stabilisers? Meet psyllium husk – the natural fibre doing the...
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Gluten, Your Gut Barrier and Why We're 100% Gluten-Free
What is "leaky gut", what does gluten have to do with it, and who should really care? An honest look at what the science says – and how a fibre-rich,...
