Pastry Flour

Finally, a cassava flour designed for baking.

Not all cassava flours are created equal.

Most are designed for general use. Ours was developed with a specific goal in mind: to enable you to make light, fluffy, and delicious gluten-free pastries, without compromise.

Its exceptionally fine grind offers a more homogeneous and pleasant texture to work with, while its naturally neutral taste allows the flavors of your recipes to shine through.

The result? Preparations that rise better, a more tender crumb, and pastries that you'll forget are gluten-free.

Because gluten-free baking should be as simple and delicious as baking with conventional flour.

Why it's different

An exceptionally fine grind
Softer and lighter than classic cassava flour, it results in a more homogeneous texture and fluffier pastries.

A naturally neutral taste

It enhances your recipes without masking their flavors.

Quality preserved from harvest

Our cassava is processed within 24 hours of harvest to preserve all its freshness and natural qualities.

Simple to use

In many recipes, it replaces wheat flour 1 for 1, without having to mix several flours.

Imagine all you can make

• Fluffy muffins.
• Melt-in-your-mouth cookies.
• Moist cakes.
• Golden pancakes.
• Brioches, sauces, breadings, and many other sweet and savory recipes.

Good to know

Our flour works on its own in most everyday recipes.

For certain preparations that require more elasticity, such as highly leavened breads or puff pastries (croissants, puff pastry), the addition of a binder, such as psyllium, xanthan gum, or eggs depending on the recipe, may be recommended.

More than just flour.

A new way to cook.

Gluten-free. No compromise. Simply delicious.