The functional native flours in Homecraft Create GF flours from National Starch Food Innovation replace wheat in muffins, cakes, pancakes, bread, waffles, pizza, cookies, biscuits, brownies, fried batters, tortillas and pies, and by eliminating grittiness and crumbliness, they deliver a favorable eating experience. A product of the company’s proprietary texture technology, the new flours can make cookies moist and chewy like homemade and muffins look and taste appealing. Finished products have better shelf life than typical gluten-free foods. They were developed to be drop-in replacements, facilitating a simple, clean ingredient statement.
Phone (866) 961-NATL (6285); Web www.foodinnovation.com