Dakota Prairie's Gluten-Free Brown Rice Flour made from brown rice grain. Rice flour generally has a gritty taste and is blended with other flours to smooth its texture. The brown rice flour can be used as a flour subsititue in many dishes especially in combination with other gluten-free flours.
This flour is made from fava (also known as faba) beans. Dakota Prairie's Gluten-Free Fava Flour yields flour suitable for a wide range of baked goods with excellent mixing and baking characteristics.
Dakota Prairie's Gluten-Free Sorghum Flour is a general purpose flour made from whole grain sorghum. The sorghum provides a nice rise to the finished product making it great for breads.
Dakota Prairie's Tapioca flour is extracted from the root of the plant species minihot esculenta. It is a white, extra fine power that is used as a thickening agent, this flour is typically combined with other flours.
Dakota Prairie's Gluten-Free Arrowroot Startch is a white tasteless, free-flowing powder derived from dehydrated arrowroots. The Gluten-Free Arrowroot Startch is used as a thickening agent for baked goods.
Dakota Prairie's Gluten-Free Cornstartch is a nutral flavored thickening agent, used in mixes and other gluten-free prodcuts.
Dakota Prairie's Gluten-Free Gar/Fava Flour is a 50/50 blend of Dakota Prairie Gluten-Free Garbanzo Flour and Gluten-Free Fava Flour. This flour is most commonly used in pizza crusts, breads, cakes, and cookies. This mixed flour is known for having a bean-like flavor and taste.
Dakota Prairie's Potato starch is produced by mashing, centrifuging, sieving and drying of potatoes. The Gluten-Free potato startch is recommended for use in the following products: Dehydrated soups and sauces, special meat products, dumplings, noodles, bread and other bakery products, snacks and wafers.
Dakota Prairie's Gluten-Free White Rice Flour is a finely ground flour made from white rice varities. It is used as a basic ingreedient in baby foods, ready to eat cereals, snack foods, and pancake and waffle mixes.