Grain Free Flour Blend

Rorie’s distinctively developed blend of almond flour, coconut flour and arrowroot flour will transform your grain free menu. It produces a taste and texture so perfect, you’ll never believe it’s grain free. Replace ordinary flours with this unique blend for totally extraordinary results in all your Passover and year-round recipes.



Rorie’s teamed up with expert dough maker Naomi of @naomi_tgis to bring you an entire collection of wholesome baked goods, from grain free breads to crackers, cookies and much more. Check out the collection of grain and refined sugar free baked goods in the recipe tab below.

This versatile flour blend is free of gluten, grains, sugar, potato & tapioca starch, non gebraks, low carb, and high in protein & healthy fats.

Use Rorie's grain free flour, cup for cup in place of almond flour for extraordinary results in all your passover and grain free baking.

Birchas Shehakol.

Grain Free Bread Loaf

  • 5 eggs
  • 1/2 cup unsweetened almond milk
  • 1/4 cup coconut oil
  • 1.5 tsp apple cider vinegar
  • 1 tbsp honey ( optional)
  • 2.5 cups Rories grain free flour
  • 3/4 tsp baking soda
  • 3/4 tsp sea salt

Preheat oven to 350 degrees.
Smear an 8”x4½”x3” loaf pan with coconut oil. Set aside.

Combine wet ingredients in one bowl and dry ingredients in a separate bowl.
Gently mix wet ingredients into dry to create a thick brownie like batter. Pour the batter into the oiled loaf pan.

Bake in the middle rack on the oven for 40 minuets. Place the load of its side to cool for 10 minutes. Slide a knife around the sides and remove the loaf. Allow to cool completely on a cooking rack before slicing.

The bread can be served room temp or toasted.
Store bread sliced in the freezer or refrigerate for 3 days.



Naomi’s Grain and Egg Free BABKA!

Dough Batter
  • 1/3 c melted coconut oil or sub (another neutral flavor
  • 1 c almond milk
  • 1 tablespoon apple cider vinegar
  • 6 tablespoons maple syrup
  • 1 tsp vanilla extract
  • 3 c Rorie’s grain free mix
  • 2 tsp baking powder
  • 1/4 tsp baking soda

Preheat oven to 350 degrees.
Melt coconut oil and cool slightly. Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla.
Mix with paddle attachment to incorporate. Slowly add grain free mix and mix until everything is combined.
Let sit for approximately 5 mins to thicken slightly while preparing your filling of choice and crumbs.


Chocolate cinnamon Filling:
  • 6 Tbsp coconut sugar
  • approx 1/3 c softened/partially melted coconut oil
  • 2.5 tbsp good quality cocoa
  • 1/4 tsp cinnamon

Crumbs:
  • 5 tbsp grain free mix
  • 4 tbsp coconut sugar
  • 1.5 tbsp coconut oil; softened
  • Combine to make crumbs

Directions:
  1. Grease loaf pan.
  2. Spread 1/3 of “dough” ( will be a thick batter) spread 1/2 of the chocolate filling over the dough.
    Spread the 2nd layer of dough over filling followed by remaining filling and then top with remaining dough/batter
  3. top with crumbs. Place the crumbs in chunks on the center moving towards the edges. Do not put crumbs too close to the edges or they will burn.

Bake for 45 minutes or until golden on top.
Remove from the oven and allow the cake to rest until completely cool. Do not attempt to slice hot.



Grain Free Brownies

  • 1 cup Rorie’s Grain Free Flour Mix
  • 1½ cups coconut sugar
  • ½ cup unsweetened cocoa
  • ½ tsp. baking powder
  • 4 eggs
  • 1 cup melted coconut oil
  • 2 tsp. vanilla extract

Preheat oven to 350°F.

In a large bowl or the bowl of a standing mixer, combine dry ingredients. Add wet ingredients and mix in a standing mixer or with a hand mixer until a smooth batter forms. The batter will be a little thicker then a typical brownie batter.

Spray a 9X13 pan with oil. Pour in batter and spread with a spatula or back of a spoon.
Bake for 30 minutes on the center rack of your oven.



Chocolate chip Brownies

  • 5 tbsp coconut oil
  • 2/3 c chocolate chips
  • 2/3 c coconut sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2/3 c grain free all purpose mix
  • 2 tbsp unsweetened cocoa
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 tsp cinnamon ( optional)
  • 1/2 c mix in of choice ( walnuts, chocolate chips etc)

  • Preheat oven to 350 degrees.

    Step 1- in a a small Over medium heat, melt coconut oil and chocolate chips together.
    Once melted set aside and let cool

    Step 2-mix coconut sugar and eggs together until sugar dissolves and there are no lumps. Add vanilla.

    Step 3-Combine flour, cocoa, baking powder, salt and Sift.

    Step 4- mix sugar/ egg mixture with melted chocolate and coconut oil.

    Step 5- add chocolate/ sugar to the dry ingredients and mix gently just until combined.

    Bake in a greased 8x8 pan for 25 minutes or until edges are set.



    Biscotti

    • 2 1/4 c grain free mix
    • 1 Tbsp baking powder
    • 1/4 tsp sea salt
    • 1/2 c coconut sugar ( or brown sugar)
    • 2 eggs
    • 2 tbsp coconut oil ( room temp)
    • 1 tsp vanilla or almond extract
    • Optional 1 c mix in of choice: Chocolate chips, Sliced almonds, Walnut pieces, Craisins

    Preheat oven to 350 degrees.

    Line a baking sheet with parchment paper.
    Mix grain free mix, baking powder, sugar and salt together and set aside.
    Mix egg, coconut oil and extract.
    Add dry ingredients 59 wet and with gloved hands or spatula, mix until dough is formed. Add mix in.

    Form dough into 2 logs approximately 3” in width.
    Bake 20-30 minutes until bottoms begin to brown. Remove biscotti from oven and cool 10 minutes.
    Lower oven temperature to 275 degrees.
    Slice biscotti into 1/2” slices and place cut side down on baking sheet once again.
    Bake 15-20 minutes. Cool completely before serving.

    Additional ideas: Drizzle with melted dark chocolate or dip ends in chocolate and coat with crushed nuts.



    Chocolate Chip Cookies

    • 1/4 cup coconut oil (or unsalted butter)
    • 1/4 c coconut sugar
    • 2 tbsp honey
    • 1 large egg
    • 2 tsp vanilla
    • 1 1/4- 1 1/2 cups all purpose flour blend
    • 1/2 tsp baking soda
    • 1/2 tsp sea salt
    • 1/2 c chocolate chips

    Preheat oven to 350 degrees.

    Combine butter/ coconut oil with sugar.
    Add honey, vanilla and egg and mix until well combined. Add flour ( begin with 1 1/4 c and add more as needed), salt, baking soda and chocolate chips.

    Bake 10-12 mins until edges are set and cookie begins to puff. For best results, allow to cool completely before handling and eating.
    Cookies will firm as they cool.


    Jam Thumb Print Cookies: (Vegan)

    • 2 tbsp almond butter
    • 1/4 cup pure maple syrup
    • 1/4 tsp vanilla extract
    • 1/4 tsp salt
    • 1/2 tsp baking powder
    • 1/2 c + 2 tbsp all purpose flour blend

    Step 1-Combine almond butter, maple syrup and vanilla. Add salt, baking powder and flour until dough forms.

    Step 2- Place bowl in freezer while oven preheats to 350 degrees.
    Line baking sheet with parchment paper.

    Step 3-Using a cookie scoop, scoop cookies. Using your thumb make a small indentation in the center of your cookies and spoon in 1/2 tsp of your favorite jam.

    Bake 10 minutes. Cookies will be soft.
    Remove from oven and let cool 5 mins before handling.


    Cinnamon Bun Cookies

    Dough:

    • 1 1/2 c - 1 3/4 c grain free flour
    • 1/4 c melted and cooled coconut oil
    • 1/4 c water
    • 1 egg

    Filling:

    • 3/4 c pitted dates or 3/4 c date paste/ spread
    • 1/2 c pecans
    • 2 T cinnamon
    • 2-3 Tbsp coconut sugar
    • 2-3 Tbsp coconut oil ; room temperature

    Combine all ingredients for dough in a medium size mixing bowl. It will be sticky and wet but it should hold together.
    Add flour as needed so a ball of dough forms.

    Grease 2 pieces of parchment paper.
    Transfer dough onto 1 greased piece and cover with second piece.
    Use a rolling pin to flatten dough into a rectangle approximately 1/4” thick. Place dough sandwiched between parchment paper onto a sheet pan/ cookie sheet and freeze 10 minutes while you prepare filling.

    In the bowl of a food processor add dates, pecans, cinnamon, coconut sugar and 2 tbsp coconut oil. Process until Paste forms.
    Use reserved additional tbsp of coconut oil if needed.

    Preheat oven to 350 degrees.

    Remove dough rectangle from freezer. Peel off top layer or parchment and with greased/ gloved hands add filling and spread/ flatten ( depending on the filling consistency).
    Using the parchment paper to help, roll cinnamon buns.
    Slice into 1 “ rounds and place on a parchment lined baking sheet or greased 9x13” pan or 8” round cake pans.

    Bake 20-30 mins until golden all over.
    Cool completely.


    Cinnamon Streusel Muffins (Cake)

    • 2 cups Rorie’s Grain Free Flour Blend
    • 1½ tsp. ground cinnamon
    • 1 tsp. baking powder
    • ½ tsp. sea salt
    • ¼ - ½ cup coconut sugar
    • 3 eggs
    • ½ cup almond milk
    • ¼ cup maple syrup
    • ¼ cup melted coconut oil
    • 2 tsp. vanilla extract
    • Toppings: ½ cup fresh or frozen blueberries, ⅓ cup nuts and raisins, or ½ cup chocolate chips
      OR Streusel Crumb Topping: combine ½ cup almond flour, ½ cup coconut sugar, ¼ cup coconut oil (at room temperature), and 2 tsp. cinnamon.


    Preheat oven to 350°F.

    Combine Grain Free Flour Blend, cinnamon, baking powder, salt and coconut sugar.

    In a separate bowl, whisk together eggs, almond milk, maple syrup, coconut oil, and vanilla. Fold wet mixture into dry mixture to combine.

    Line a muffin pan with paper muffin cups. Scoop batter into muffin cups; fill until ¾ full. Sprinkle with topping of your choice.

    Bake for 20-25 minutes, until set. Cool completely before eating.


    Lemon Blueberry Scones

    • 1 1/2 c grain free mix
    • 1/2 tsp baking soda
    • A pinch of sea salt
    • zest of half lemon
    • 1 egg
    • 1-2 tbsp honey
    • 1 tablespoons fresh lemon juice
    • 1/4-1/2 c fresh blueberries

    Mix grain free mix, baking soda and salt together.
    Add lemon zest , egg, honey and lemon juice.
    Add blueberries and mix just until blueberries are incorporated into the dough.

    Preheat oven to 325.

    Line a baking sheet with parchment paper transfer scone dough. Shape into a square or circle and use a knife to cut dough into 4 squares or into 4 triangles. Using a pastry brush, liberally brush the top of scones with maple syrup or almond milk and sprinkle with cinnamon sugar or cinnamon streusel (optional).

    Bake 20 minutes or until dough is set and bottoms begin to lightly brown.


    Fruit Crumble

      Filling:
    • 1.5 c fresh Blueberries
    • 1/2 tbsp fresh squeezed lemon juice
    • 1/2 tbsp coconut sugar
    • 1/2 tbsp arrowroot or tapioca starch
    • Plus 1 c frozen mixed berries ( I used a strawberry, raspberry and blueberry blend)


    • Crust:
    • 1 cup grain free mix
    • 2 tbsp coconut oil ; softened
    • 2 tbsp pure maple syrup
    • 1/2 teaspoon vanilla extract
    • Pinch of salt


    • Crumble:
    • 2 tbsp smooth almond butter
    • 1 1/2 tbsp coconut oil , softened
    • 2 tbsp coconut sugar
    • 1/2 tsp lemon juice
    • 1/2 tsp vanilla extract
    • 1 1/2 c grain free mix
    • Pinch of salt
    • 1/4 tsp baking soda ( optional)

    Filling:In a medium saucepan add berries, juice, sugar and starch and cook over med/low heat stirring periodically until thickened. Watch carefully so it doesn’t burn.

    Transfer to a container, cover and chill in the fridge while you prepare the crust and crumble.

    Crust:Preheat oven to 350 degrees.

    Combine ingredients for the crust. Mix together with a spatula and then using your hands. It should have the consistency of wet sand, slightly dry but will stick together if you squeeze it.

    Press crust into a greased or parchment lined baking dish. Bake for 10 minutes. Remove crust from oven and spoon chilled filling over crust and then additional raw/ frozen berries over the cooked ones.

    Crumble: Combine almond butter, oil, sugar, lemon juice, vanilla, salt and optional baking soda.

    Sprinkle over fruit and bake at 350 for 25-30 mins.
Cool completely to allow fruit to set.


    Apple Crisp

      Filling
    • 5-6 pink lady apples, peeled and chunked
    • ¾ cup unsweetened applesauce
    • ½ tsp. cinnamon

    • Crumble
    • 1 cup almond flour
    • ½ tsp. cinnamon
    • ½ tsp. pumpkin pie spice
    • 1 tsp. vanilla extract
    • 3 tbsp. coconut oil, at room temperature
    • 2 tbsp raw honey (optional)

    Preheat oven to 350°F.

    Combine chunked apples with applesauce and cinnamon. Place in a lightly greased 10-inch round casserole dish or glass Pyrex dish (I do not suggest using an aluminum pan).
    You can also divide the mixture into ramekin cups.

    Mix all crumble ingredients together with a spoon until the mixture gets crumbly. Sprinkle over apple mixture and bake uncovered for 1 hour.


    Pie Crust

    • 3/4 c unsweetened shredded coconut flakes
    • 1/2 c + more as needed grain free mix
    • 2 tbsp coconut oil , at room temperature
    • 1 egg
    • 2 tablespoons maple syrup
    • 1/2 tsp vanilla extract

    Place coconut in food processor until finely ground. Add grain free mix, coconut oil, egg, maple and vanilla. Process until a ball of dough forms( this can be done by hand as well).

    Form into a ball and wrap in plastic and chill 20 minutes.

    Grease 2 pieces of parchment paper. Unwrap dough and place on greased parchment; cover with second piece of greased parchment and then using a rolling pin or by hand flatten/ shape to fit your pie pan.

    Preheat oven to 350.

    Poke holes in bottom of pie crust. Bake 20-25 mins remove from oven and cool.

    If you want your crust darker gently and very carefully slice pie crust out of pie pan and transfer to a real metal baking sheet and bake until desired shade of golden brown.


    All Purpose Pancakes

    • 3/4 c all purpose flour blend
    • 1/4 tsp baking soda
    • 1/4 tsp ground cinnamon
    • 1 egg
    • 1 tbsp honey or maple syrup
    • 1 tsp vanilla extract
    • 1/4 c almond milk
    • Optional: 1 tbsp mini chocolate chips

    Step 1- Place ingredients ( except for chocolate chips) in a blender and blend until smooth. (You may need to stir and blend once more)

    Step 2- Transfer to bowl, add chocolate chips (if using) and allow to sit a few minutes to thicken slightly.

    Preheat griddle or frying pan over medium heat. Cook 1 -1 1/2 minutes per side.


    Grain Free Crackers

    • 1 egg
    • 1/4 tsp kosher salt
    • 3/4 c- 1 c grain free flour blend

    Beat egg with salt using a whisk or fork. Add flour until cohesive dough is formed.( you will need between 3/4 c to 1 c) start by using a spatula and finish using your hands ( wear gloves for best results).

    Place dough on a sheet greased Baking Parchment Paper and pat down till gently flattened. Lay another strip of greased parchment paper over the top and roll till about an eighth-inch thick. Remove parchment from top layer.

    Using a knife or pizza cutter to cut dough into squares and bake at 350 degrees Fahrenheit for 13-15 minutes until the edges of the crackers are brown and crispy.

    Variation: Use one of these variations to change your cracker flavor or add in whatever herbs and spices you desire:

    • Salt & Pepper: add a quarter to half a teaspoon pepper
    • Onion & Garlic: add half a teaspoon garlic powder and half a teaspoon onion powder
    • Garlic & Herb: add three-fourths teaspoon garlic powder and a quarter teaspoon each (dry) oregano, basil and parsley
    • Rosemary Cheddar: add one cup shredded cheddar cheese and half to one teaspoon crumbled dried rosemary leaves
    • Cinnamon Sugar: sprinkle top of crackers with cinnamon sugar before baking
    • Onion & Dill: granulated onion, granulated garlic, dry minced onion flakes, dry dill flakes, dry chives kosher salt


    Pistachio Crusted Chicken

    • Package of thinned and flattened chicken breasts.
    • Marinade
    • 4 eggs beaten
    • 2 cloves garlic, crushed
    • 1/4 tsp kosher salt
    • 1 gallon size ziplock bag

    Crack 2 eggs into a large ziplock bag( do not crack the other 2 until time to cook). Add garlic, salt and chicken.

    Seal bag and combine everything together using your hands to break up the eggs without getting them dirty. Allow to marinade at least 1 hr or for best flavor, overnight.

    Spiced Flour

    • 1/2 c flour
    • 1/2 tsp granulated onion
    • 1/2 tsp granulated Garlic
    • 1/2 tsp parsley flakes
    • 1/2 tsp paprika
    • 1/2 tsp pistachio

    Crumbs
  • 1 1/2 c raw, shelled pistachios
  • 1-1.5 tsp granulated onion
  • 1-1.5 tsp granulated garlic
  • 1/2 tsp kosher salt

  • Crack the 2 reserved eggs and beat in a shallow bowl and set aside.
    Combine ingredients for spiced flour in a shallow bowl and set aside.

    In the bowl of a food processor or chopper, pulse pistachios until they become fine crumbs. Be careful to not over process.
    Transfer to a shallow bowl, add seasoning and set aside.

    Line a metal baking sheet with parchment paper.

    Remove chicken pieces from ziplock. Shake off excess egg.
    Dip into spiced crumbs; then beaten egg and then into spiced pistachio crumbs. Place chicken into baking sheet.

    Once chicken is all coated place pan in the fridge and preheat oven to 425 degrees. Chilling the chicken helps the coating adhere better and creates a super crisp exterior( for best results allow chicken to chill 30 mins)

    Once preheated, remove chicken from the fridge mist the top of chicken with oil. Bake 15 mins. Turn pieces over. Mist once again and continue baking 10-15 mins until golden brown.


    Pizza Crust

    • 3 egg yolks ( reserve whites for another use)
    • 1 c grain free mix
    • 1/2 c coconut milk or dairy free milk of choice
    • 1/2 tsp kosher salt
    • 1/2 tsp parsley flakes
    • 1/2 tsp granulated garlic
    • 1/2 tsp granulated onion

    Mix and allow mix to sit for 5-10 mins to thicken.
    Preheat oven to 375 degrees.

    Line a baking sheet with parchment paper and spray with non stick cooking spray. Spread dough batter as thin as you can, an offset spatula helps. Bake 25 mins.

    Remove from oven, cool slightly and then carefully flip over.

    Add toppings on your choice and bake another 10 mins or until desired degree of doneness.



    Better for you Twix

    Cookie Layer
    • 2 cups Rories grain free mix
    • 1 teaspoon vanilla
    • 1/3 cup melted coconut oil
    • 1/3 cup maple syrup
    Caramel Layer
    • 1/2 cup creamy almond butter
    • 1/3 cup melted coconut oil
    • 1/3 cup maple syrup
    • 1/4 teaspoon salt if nut butter isn't salted
    • 1 teaspoon vanilla
    Chocolate Layer
    • 1/4 cup melted coconut oil
    • 1/4 cup cacao powder
    • 2 tablespoons maple syrup
    • pinch salt

    Instructions
    1. Preheat oven to 350° and line a 8x8 pan with parchment paper.
    2. In a medium bowl, combine grain free coconut oil, maple syrup and vanilla. Mix until well combined. Press into the bottom of the prepared pan and bake for 11-13 minutes, or until sides are slightly brown. Let cool while preparing the next layer.
    3. In a medium bowl, combine almond butter, coconut oil, maple syrup, vanilla, and salt. Mix until completely smooth. If needed, microwave in 15 second increments to make mixing easier. Pour over cooled crust and place in the fridge to harden. Refrigerate 1-2 hours.
    4. Once the caramel mixture is hardened, prepare the chocolate mixture. In a medium bowl, combine coconut oil, cacao powder, maple, and salt. Mix until smooth and pour over the caramel layer. A whisk usually works best for mixing. Refrigerate until hardened- about an hour.
    5. Once the chocolate is set, remove the candy by pulling up on the parchment paper. Place entire square on a cutting board and cut in half one way and in eighths the other way, creating 16 candy sticks.
    6. Store in fridge.

    Lemon Chia Muffins

    • 2 c grain free flour
    • 1/2 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp salt
    • 3 eggs
    • 1/4 c coconut oil (I used safflower)
    • 1/4 c maple
    • 1/4 c white sugar (or leave it out if you don’t want the added sweetness I thought it needed the sweetness but maybe more maple)
    • 1/4 c fresh squeezed lemon juice
    • 1 tbsp fresh lemon zest
    • 2 tbsp chia seeds

    Mix dry ingredients.
    Mix wet.

    Combine wet ingredients in a bowl add dry ingredients and mix well. Add in chia seeds and stir. Line desired amount and size mini muffins or standard muffins with parchment liners.

    Bake in a preheated 350 degree oven 22-25 mins.



    Carrot 🥕 Muffins:

    • 4 eggs
    • 1 tsp cinnamon
    • 1 tsp vanilla extract
    • 1/4 tsp salt
    • 1 tsp baking soda
    • 1 tsp Apple cider vinegar
    • 1/4 c oil (coconut melted or avocado oil)
    • 1/2 c coconut sugar
    • 1 large carrot peeled and grated
    • 2 c grain free flour

    Combine oil, eggs, sugar, salt , baking soda and apple cider vinegar. Mix until combined; add flour do not over-mix!

    Bake at 350, 25 mins for standard muffin size.



    Grain Free Granola:

    • 1 1/2 assorted mixed nuts ( I used 1/2 sliced almonds and 1/2 pecan halves)
    • 1/2 c unsweetened shredded coconut
    • 1/2 c raw coconut chips
    • 1/2 c @fullnfree grain free flour
    • 1/2 tsp cinnamon ( you can add 1/2 tsp vanilla sugar or almond extract)
    • 1/4 c maple syrup ( add an additional 1-2 tbsp to make it sweeter or reduce to up to 2 tbsp)
    • 2 tbsp chia seeds ( Leiber foods makes one certified for Passover)

    Preheat oven to 325 and line a (real metal) baking sheet with parchment paper.

    Mix everything together and spread onto baking sheet. Bake 15 mins (Not convection) mix and bake an additional 5- 7 mins until golden.
    Cool completely before breaking into pieces.

    At this point feel free to add in some @californiagourmet chocolate chips serve on its one a snack, as a topping on chocolate bark, in a yogurt parfait, mixed with Greek yogurt with a drizzle of Silan or honey, mixed into chia pudding or on apple slices drizzled with almond butter .... the possibilities are endless.

    Ingredients:

    Almond flour
    Coconut flour
    Arrowroot flour

    This product contains no grain


    Allergy information:

    Manufactured in a facility that processes tree nuts and soy.
    No hafrashas challah is performed with this dough mix.


    Certified Kosher By Harav Binyomin Gruber

    Birchas Shehakol.

    Consult your local Rabbi for kizayis measurements.

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