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About Anti-Grain

WHAT WE DO


We make ingenious ingredients the planet thrive on.
By up-sourcing healthful, domestic ingredients in innovative ways, we aim to empower every special diet* with foods full of flavor and nutrients, yet free from all forms of compromise.

*With a strong belief that every diet is a special diet

We experiment with our ingredients constantly and tap the knowlege of unique food communities to keep you inspired and empowered no matter how special the diet.

WHO WE ARE

We’re Amanda and Jerry, a down to earth couple trying to cut back on grains. With store shelves full of multi-grain, 7-grain, whole-grain and ancient grain products, we started Anti-Grain partly so we could continue to feel great while enjoying the foods we love, and partly to open the eyes of the marketplace. We didn’t set out to create grain alternatives, we set out to create better ingredients.

Founded through experimentation and with a rebellious spirit, we happily spend our free time baking and experimenting together in the kitchen. Amanda is a future Physical Therapist and former yogurt factory Microbiology Technician, while Jerry, a Natural Food Marketer, tries to solve all problems with food.

We sincerely thank you for stopping by and we hope you enjoy using our products.

Happy experimenting!

About Our Products

We like to do things from scratch. From revitalizing the foods we love, to writing every line of code on this site, we approach everything we do with wide eyes and open minds. We experiment thoroughly in the kitchen in the hopes to share as much knowledge as we can. Whether something worked or didn’t work we promise to share the result with you on our blog or instagram. The below are some guidelines and observations we’ve noticed while using our flours. The macronutrient breakdowns are accurate for our current batch and do not include moisture or mineral content (which is why the percentages don’t quite total 100). We are still experimenting, and still learning. If you find something new or different in your kitchen please reach out and let us know. All our flours are made from singlular, U.S.A grown ingredients that have been dried at relatively low temperatures to retain as much of the starting nutrients as possible.

Apple Egg Substitute:

Our Egg Substitute is made with spent Organic Apples leftover from the juicing industry. Just like an egg, it helps bind, coat and emulsify in all kinds of culinary applications.

Flavor None to subtle sweet apple flavor depending on the applicaton.
Baking Helps bind and add structure to baked goods. Apple Egg is acidic and will react with baking soda when used as a leavener. For best results when baking with gluten-free flours/mixes, opt for a higher fat plant-based milk (like coconutmilk) in lieu of water when mixing the Apple Eggs.
Usage Replaces eggs 1:1 in most applications calling for one or two eggs. Results may vary when substituting for 3 or more eggs per 1lb of finished product. Store at room temperature when opened. For best results, use within 120 days of opening.
Comments Lends great moisture, flavor and structure to baked goods and makes an incredible dredge for French Toast. For best results when baking with gluten-free flours/mixes, use a higher fat plant-based milk (like coconutmilk) in lieu of water when mixing the apple eggs.
Starch: 30% Protein: 4% Fiber: 47% Fat: 3% Sugar: 13%
Pumpkin Flour:

Our Organic Pumpkin flour has a deep pumpkin flavor with a touch of earthiness. It's flavor is present fairly present in the finished dish.

Flavor A nice, earthy pumpkin flavor. Lends well in both sweet and savory dishes pairing very well with Fall spices.
Baking Bakes nice and moist in quickbreads, cookies and brownies and works well in difficult doughs like pie crust. The highest in protein and fiber of our flours helps it leaven well with yeast as well as both baking soda and baking powder.
Usage Mixes great with nut flours, rice flours and other Anti-Grain flours. can sub at 3/4-to-1 for either our Sweet Potato or Squash flours.
Comments Lends great moisture and flavor. Works best in recipes where you want the pumpkin flavor to show. A bit more dense than our others, it should by substituted at ratio .75/1 as a starting point.
Starch: 28% Protein: 14% Fiber: 14% Fat: 4% Sugar: 28%
Squash Flour:

Our Squash flour is the most versatile of the bunch. It's natural flavor is present without overpowering the finished dish.

Flavor Think subtle zucchini bread or pumpkin pie. Lends well in both sweet and savory dishes.
Baking Bakes nicely in quickbreads and works well in difficult doughs like noodles. Leavens well with yeast as well as both baking soda and baking powder.
Usage Mixes great with nut flours, rice flours and other Anti-Grain flours. Have had success using as a 1-to-1 substitute for tapioca starch or potato starch (in most dishes).
Comments Lends great moisture and holds it well. Might have to add a bit of extra moisture if you’re making a dough or batter.
Starch: 62% Protein: 4% Fiber: 11% Fat: 2% Sugar: 11%
Sweet Potato Flour:

A classic flavor that lends nicely to many dishes.

Flavor Lends a natural, fresh, sweet potato flavor that is pleasant in both sweet and savory dishes.
Baking Bakes nicely in quickbreads and works well in difficult doughs. Also great in meatloaf, to thicken gravy or as a breading to fried foods. Leavens well with yeast as well as both baking soda and baking powder.
Usage Mixes great with nut flours, rice flours and other Anti-Grain flours. Have had success using as a 1-to-1 substitute for tapioca starch or potato starch (in most dishes).
Comments Lends great moisture and holds it well. Browns faster than nut and traditional flours at high temperatures.
Starch: 61% Protein: 4% Fiber: 7% Fat: 4% Sugar: 14%
Apple Flour:

A sweet and flavorful flour that adds lightness and moisture to any sweet dish.

Flavor Natural, sweet and fresh red apple flavor/aroma.
Baking Bakes nicely in doughs and batters. Great to use by the cup in brownie or cookie dishes or in smaller amounts to add color and sweetness to breads and quickbreads.
Usage Cut the sugar content of your recipe by about 1/3 of the amount of apple flour you use.
Comments Flavor is welcome in almost all dishes. Mixes well with nut flours, GF flours and other Anti-Grain flours.
Starch: 36% Protein: 4% Fiber: 4% Fat: 0% Sugar: 46%