Daonuts Flour is a patented substitute for white flour.
A grain-free blend of nut, seed, root flours that provides all the texture variations of glutinous flours.
Removing the dilemma of "to wheat or not to wheat" means EVERYONE can bake and enjoy the goodies they love without the mind-boggling confusion or worry.
In fact, hardcore gluten lovers can't tell the difference! Gluten-y breads, fluffy pancakes, delectable rolls, gooey brownies, flakey pie crusts, chewy cookies and bars, yes! even donuts . . . baked, fried, cream-filled, old fashioned . . . all these and more are back in your life to stay.
Just to let you know. I have tried all the gf baking mixes on the market. None bake my gingerbread recipe like yours does. I have thrown so much out!!! Dawn R., Taos, NM
Hi, my name is Deborah and many years ago I discovered I had sensitivities to wheat and grains. Sadly, I found gluten-free products to be dry, unsatisfying, and flavorless, not to mention high in carbohydrates and sugar and low in fiber and protein.
Being a relentlessly curious person, I began to explore gluten-free baking which can be tedious, confusing, often dissappointing and expensive. But I learned alot and all this exploration evolved into the creation of Daonuts Flour.
A few adjustments to traditional baking techniques is all that's required to bake with Daonuts Flour. So whether you're a beginner, intermediate or advanced baker, everything you need to know is provided in every Daonuts recipe. Please visit the Daonuts Creations page to discover all the yummy Daonuts Baked Greats you can create or the Daonuts Recipe Index for easy-to-follow instructions.