Grain-Free Artisan Bread Flour | Made with Organic Blanched Almond Flour | ✓ Gluten-Free, Self-Rising | ✓ Organic Ingredients | ✓ Perfect for Sandwich Breads, Artisan Loaves, Cinnamon Rolls, Baguettes, Burger Buns and Rolls | 2 lb. Bag
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Bake soft sandwich loaves and crisp-crust artisan breads without grains. This self-rising blend combines organic blanched almond flour, coconut flour, and psyllium husk for an easy dough with satisfying chew. Just add egg whites and bake with confidence. Stock your pantry and make fresh bread anytime.
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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
Artisan Bread Flour Blend is a grain-free, gluten-free, self-rising flour designed to help you bake bread with a soft crumb and satisfying chew at home. From sandwich loaves to baguettes and enriched doughs, it’s built for reliable, repeatable results.
KEY BENEFITS
Self-rising blend simplifies baking so you can focus on shaping and flavor.
Grain-free and gluten-free for modern dietary needs without giving up texture.
Psyllium-supported structure creates an artisan-style bite and sliceable loaves.
Organic ingredients deliver clean, pantry-friendly baking you’ll use weekly.
Versatile for sourdough-style loaves, rolls, cinnamon rolls, and sweet bakes.
WHAT'S INSIDE
Organic Blanched Almond flour — protein-rich structure base.
Organic Coconut flour — fiber and soft crumb.
Organic Psyllium husk powder — elasticity and artisan chew.
Leavening (baking soda, organic tapioca starch, monocalcium phosphate)
Cream of tartar — leavening activation and stability.
Sea salt — flavor balance.
FREQUENTLY ASKED QUESTIONS
Q: Is this a 1:1 replacement for wheat bread flour?
A: It’s formulated as a complete grain-free bread blend, so recipes will differ from wheat flour; use the brand’s recipes for best results.
Q: What do I need to add to bake bread?
A: You’ll typically add egg whites plus liquid; weighing ingredients improves consistency and repeatability.
Q: What can I make with it?
A: Bake sandwich loaves, rolls, baguettes, artisan-style loaves, pastries, cinnamon rolls, and enriched doughs.
Q: How should I store the flour?
A: Keep sealed in a cool, dry place; for longer storage, refrigerate or freeze and reseal after each use.
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.