When making gluten and wheat free confections the most important part is the flour. Mixing flours allows you to benefit from the different nutritional properties of various grains, and also allows for a more multidimensional taste experience.  At g-free sweets we use our own special mix of flours to elevate the flavours in our cookies, squares, muffins and loaves.


Gluten is a protein found in wheat, rye, and barley. It provides baked goods with elasticity, helping it rise and keep shape. Gluten is what gives many products their chewy texture. Unfortunately, many people can have adverse reactions to gluten. A gluten-free diet is a healthier alternative as it relies on other whole grain flours, such as brown rice and sorghgum. 

Going G-Free?

It's All in the Mix...