Grain-Free Heritage Baking Flour Blend | Made with Organic Blanched Almond Flour | ✓ Gluten-Free, Organic Ingredients | ✓ Rich in Protein + Fiber | ✓Low Carb Baking Mix for Cakes, Cookies, Pie Crust, Pancakes and Waffles, and more | 2 lb. Bag
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Built on organic blanched almond flour and inspired by generations of home baking, Heritage Baker’s Flour is a complete grain-free baking blend for cakes, cookies, pancakes, waffles and other everyday baking.
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Meet Annabelle
Founder of Forage Breads
Temecula, CA
Estimated arrival: Sep 20 – Sep 22
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Product description
ABOUT
Heritage Baker’s Flour Blend is a complete, grain-free baking flour designed for everyday sweets and breakfast bakes. Built on organic blanched almond flour, it helps you make reliable gluten-free treats with a comforting, home-baked feel.
KEY BENEFITS
Grain-free and gluten-free blend made for common home-baking recipes.
Organic whole-food flours for a premium pantry staple you’ll actually use.
Versatile for pancakes, waffles, cookies, brownies, cakes, and pie crusts.
Pre-mixed formula to reduce guesswork and keep results consistent.
Helpful weight guidance (about 125 g per cup) for more dependable baking.
WHAT'S INSIDE
Organic Fine Blanched Almond Flour — structure and richness.
Organic Coconut Flour — fiber and soft crumb.
Organic Arrowroot Flour — lightness and binding support.
Cream of Tartar — leavening activation support.
Sea Salt — balanced flavor.
Baking Soda — lift and browning.
FREQUENTLY ASKED QUESTIONS
Q: What can I bake with this blend?
A: It’s designed for pancakes, waffles, cookies, brownies, cakes, muffins, quick breads, and pie crust-style bakes.
Q: Is it gluten-free and grain-free?
A: Yes—this blend is positioned as both gluten-free and grain-free, using almond, coconut, and arrowroot as the flour base.
Q: Do I need to weigh it for best results?
A: Weighing is recommended for consistency; the page notes 1 cup is approximately 125 g. If measuring by cups, gently scoop and level.
Q: How should I store it?
A: Reseal and store in a cool, dry place; for extended storage, it can be refrigerated or frozen.
A little about us
For more than twenty years, Annabelle Lee has been creating recipes rooted in simple, nourishing ingredients. What began in her own kitchen, feeding her family while navigating her own health journey, grew into a lifelong belief that food should be made with care, intention, and ingredients worthy of the people we love.
Alongside her husband of more than forty years, Tom, that belief became a shared life's work. Together, they are building Forage Breads around the same values that first took shape around their own family table.
Three Generations, One Belief...
Today, Annabelle and Tom work alongside their son, Jacob, and his wife, Jahara, carrying Forage into its next chapter with the same care and conviction that shaped it from the beginning.
Their granddaughter, Ocean, is already growing up surrounded by flour-dusted counters, warm bread, and a story that's still being written.
What is The Forage Way?
We believe how food is grown matters, how animals are raised matters. And the choices made long before an ingredient reaches our kitchen, all shape the food we share around our tables.
OUR COMMITMENT
• Organic ingredients over shortcuts.
• Pasture-raised butter & eggs.
• Whole-food flours over refined fillers.
• Frozen for freshness, never preservatives.
• Small batches over mass production.
Frequently asked questions
Why are your products gluten-free?
Gluten and certain grains can be difficult for many people to digest and are often linked to inflammation, bloating, auto-immune conditions, and fatigue. By removing gluten, we create breads that are lighter on digestion, gentle on the gut, and supportive of long-term wellness. If you are celiac, please note that our products are produced in a dedicated facility; however, none of them are certified gluten-free.
Why do you use blanched almond flour?
Just as grains protect themselves with their hulls, nuts protect themselves with their hulls as well as their skins. The skins contain lectins, phytates, and oxalates that can be difficult for humans to digest. Our organic blanched almonds are steam treated to clean and remove their skins, resulting in a fine flour that bakes into soft, delicate crumbs. We choose organic blanched almond flour for its rich, buttery taste and nutrient-dense profile.
Why do you use pure monk fruit, allulose, and cassava root fiber instead of refined sugar?
We rely on natural, low-glycemic sweeteners that deliver flavor without the crash. Allulose is a rare sugar found in fruits like figs and raisins that tastes like sugar but has almost no calories and doesn’t spike blood sugar. Soluble cassava fiber is a prebiotic fiber that adds gentle sweetness while supporting digestive health. Monk fruit is a naturally sweet fruit extract with zero calories, carbs, or bitterness. By using these alternatives, we craft baked goods that are mindful, wholesome, and keto-friendly while keeping the warmth and taste of traditional baking.
Why are your breads priced higher than store-bought loaves?
Our breads are crafted in small batches with premium and organic ingredients — without shortcuts, fillers, or preservatives. Every loaf requires more care, time, and cost to produce compared to mass-market bread.
How should I store and reheat your breads?
For short-term freshness, keep breads in a paper bag or breathable wrap at room temperature. For a softer crust on sandwich breads, store in an airtight container or bag. For longer storage, refrigerate or freeze pre-sliced loaves. To enjoy later, warm slices in the oven or toaster. For unsliced loaves, place in a 400-degree oven for about 10 minutes to heat and re-crisp the crust.