Our ingredients


Gluten free flours

Who says gluten free is a limiting and boring alternative?

If our bread and pastries taste so good, it's because at Flow Bake we believe that diversity of grains holds the key to flavorful and crusty breads, fluffy and moist pastries.

We love to experiment with the wonderful grains and seeds that are naturally gluten free and packed with nutriments, such as quinoa, chickpea, buckwheat, brown rice, chia seeds... 

We are continuously trying new flours in our kitchen, so that each of our baking mix takes you to a journey of new ingredients and flavors! 

It matters to us that our ingredients list is short, with just what's needed to create the right balance between perfect taste, texture and nutrition - and no unpronounceable ingredient you wouldn't find in your kitchen pantry.

For you it means no guesswork, calculation, and time spent figuring out what flours to use and how. Just add fresh ingredients, and voilà! 

— Brown Rice 

Rice flour is a staple of gluten free baking because it's so versatile. Rather than white rice, we prefer using brown rice flour in our mixes, which is richer in fiber, vitamin B and manganese, and has a light nutty taste. 

— Quinoa 

Did you know quinoa is the edible seed of a plant from the same family as beetroot and spinach? We love its earthy and nutty tones. Known as “mother of all grains” by the Incas, our quinoa is grown in Peru. It's one of the only plant foods that's a complete protein, offering all nine essential amino acids. These are intimately involved in every process of the body, such as tissue growth, energy production, immune function and nutrient absorption.

— Chickpea

Chickpea flour is commonly used in savory flatbreads, such as the French socca you can enjoy in Nice. But it works well in sweet bakes too, as you will discover in our Muffins baking mix! Also called garbanzo bean or gram flour, it's high in protein, iron and fiber. (Tip: If you like eating raw dough, we don't recommended tasting one made with chickpea flour! Don't worry, that earthy taste disappears totally once the dough is baked)

— Chia seeds

Legend has it that the ancient Aztecs and Mayans used chia seeds as a source of energy. Chia seeds are rich in fibre – which helps with satiety, the feeling of fullness. They are also a good source of omega-3 fatty acids, known for their anti-inflammatory effects, as well as enhancing brain and potentially heart health. 

Chia seeds are relatively high in protein. In combination with fibre and fat that means the seeds are digested relatively slowly, providing long, slow release of energy.

— Buckwheat

Despite his name, buckwheat is not related to wheat at all, in fact it is related to rhubarb! French enjoy buckwheat flour in the famous 'galettes' from Bretagne. Naturally gluten free, it gives a nice rustic taste to baked goods and it is rich in flavonoids and antioxidants. 

— Potato starch

Our potato starch, made from Finnish potatoes, is used to add moisture and texture to gluten-free baked goods. Potato starch is  a source of 'resistant starch', a kind of starch that goes through your stomach and small intestine undigested, eventually reaching your colon where it feeds your friendly gut bacteria.

— Psyllium

Psyllium is a form of fibre made from the husks of the Plantago ovata plant’s seeds. Not only psyllium acts as a wonderful binder in gluten free baking, but it's also a prebiotic - a substance needed for healthy colonies of probiotics to grow in the gut, which is an essential condition for a healthy immune system. 

— Xanthan gum

Xanthan gum is a natural soluble fiber carbohydrate that is produced by fermenting a  microorganism (Xanthomonas campestris, from which it gets its odd-sounding name) with sugar. You might have also noticed xanthan gum on ingredient labels of other foods like ice cream, salad dressing and even toothpaste. 

In gluten free baked goods, it is used to add structure. We don't think gums should be systematically used in every flour blend, in most case it's not needed. But for breads we find it does help obtaining that texture we wish for, and just a little pinch is enough to get there. 

— Coconut sugar

Coconut sugar is the boiled and dehydrated sap of the coconut palm. It has a naturally sweet, caramel-like aroma and a low glycemic index. Coconut sugar is titled as the world's most durable sweetener.

Our coconut sugar is produced ethically and according to sustainable development in Indonesia. 

— Baking powder 

You won't find harmful aluminium or phosphate in the composition of our baking powder. Besides baking soda, it contains cream of tartar (usually written as 'monopotassium tartrate' on the ingredient list), a natural acid found in many plants and also formed during the winemaking process.