Superior Taste & Texture

Our goal when crafting our recipes is they must taste like traditional baking. It’s important that they don’t taste like protein or gluten-free and we’re happy to say that’s the feedback we continually receive. After one too many dry, grainy gluten-free products we knew we could do better.

Gluten-free has dramatically improved over the years and by combining a series of gluten-free flours and starches we can finally enjoy tender, fluffy baking with superior texture. Adding protein isn’t as simple as picking up a protein powder from the supermarket and dumping it in. Finding a protein that mixes, dissolves and bakes well, plus tastes delicious, wasn’t easy. We chose whey isolate for this reason along with the exceptional protein quality it delivers.

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