Four flours. Different textures, colours, and jobs. Here’s how to choose — and when to blend — from the Finch Foods Canada gluten-free range.
Organic Cassava Flour
Mild, fine, and flexible when hydrated. Best for soft tortillas, flatbreads, and recipes where you want a neutral base that won’t fight other flavours.
Reach for it when: wraps, everyday flatbreads, gentle gluten-free baking.
Organic Coconut Flour
Highly absorbent with a soft coconut note. Use less than wheat flour — it drinks liquid. Excellent in muffins, pancakes, and recipes built for coconut flour from the start.
Reach for it when: breakfast bakes, recipes that already call for coconut flour, pairing with coconut sugar or milk powder.
Jackfruit Flour
Made from unripe jackfruit — fibre-forward with a mild, slightly nutty character. Works in rotis, dosas, coatings, and as a thickener when you want body without wheat.
Reach for it when: traditional flatbreads, savoury batters, thickening sauces and soups.
Purple Yam (Ube) Flour
Naturally purple with a gentle sweetness. Adds colour and a soft earthy note to pancakes, cakes, and specialty bakery items. Pair with Purple Yam Powder when you want colour in frostings or drinks too.
Reach for it when: brunch bakes, ube desserts, café menu colour moments.
Quick chooser
- Neutral wrap: cassava
- Breakfast bake with coconut character: coconut flour
- Savoury / fibre-forward: jackfruit
- Colour + soft sweetness: ube flour
