Grain Free Flour Blend

Rorie's revolutionary grain free flour blend lends impressive taste and texture to your entire grain free and Passover menu with an even more impressive macronutrient profile. Easy to digest, gentle on blood sugar levels, and powerfully filling, Grain Free Flour Blend baked goods will keep you satisfied for hours. Use cup-for-cup in place of almond flour for extra fluffy, extra filling and extra delicious results in all your grain free baking.

  • Non-GMO
  • Gluten Free
  • Grain free
  • Kosher for Passover
  • Non gebrakts

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.

Email to order directly

Rorie’s teamed up with expert dough maker and chef Naomi Elberg of @naomi_tgis to bring you over 50 Grain Free Flour Blend recipes, including grain free breads, pastries, pancakes, pizza and more. View the entire collection at

Grain Free Flour Blend

Use this revolutionary flour blend cup for cup in place of almond flour in any grain free recipe for optimal results. This flour can be substituted for wheat flour in some recipe. Ratios may vary due to higher fat content of the grain free flour blends. To take the guess work out Rorie’s teamed up with expert dough maker and chef Naomi Elberg of @naomi_tgis to bring you over 50 Grain Free Flour Blend recipes, including grain free breads, pastries, pancakes, pizza and more.

Scroll through and get baking!

Savory baking, breads crackers kugles and more

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 45-50 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.

Grain and Yeast Free Boiled and Baked Bagels

  • 1 1/2 c plus 2 tbsp grain free flour
  • 2 tbsp melted coconut oil
  • 2 eggs
  • 1 tbsp honey
  • 1/2 Tbsp water ( more as needed)
  • 1/4 tsp salt
  • 1/2 tsp baking powder

Mix all ingredients together in a bowl using a spatula. Once dough begins to come together use your hands (wear a glove!) to form a ball. Divide dough into 4 and roll into balls. Flatten slightly; Poke a hole through the bagel using your finger and set aside.

Bring 4-8 cups of water to a boil plus 2 tbsp honey. Once at a strong boil reduce to simmer and drop bagels in and boil for 1 minute.

Place bagels on a parchment lined baking sheet. Place in a pre heated oven set to 350 degrees. Brush with beaten egg (optional) and top with whatever you please.

Bake 25 mins until golden brown ( or darker if you prefer)

Grain free zucchini banana bread s

  • 1 (very) ripe banana ; mashed well.
  • 1 cup (Usually the size of 1 small/medium sized zucchini) grated and squeezed to draw out as much water and possible - I use the small shred on the box grater. Measure after liquid is squeezed out
  • 2 large eggs
  • 1/4 c coconut sugar
  • ½ c ¼ c honey
  • 2 tbsp avocado oil
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 1 ½ tsp cinnamon
  • 2 c Grain Free Flour

Preheat oven to 350 degrees Mix banana, zucchini, eggs, sugars, oil, eggs, cinnamon and vanilla together in a medium sized bowl. Add flour, baking soda, baking powder. Mix gently just so everything is incorporated.

Grease a loaf pan and or line with parchment paper. sprinkle the top with chopped walnuts or chocolate chips.

Pour batter into pan and bake 50-60 mins. Allow to cool completely before slicing.

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

Sweet OR Savory Pesach Crepes

Yield: 8-10

  • 1 cup @fullnfree grain free
  • 3 large eggs
  • 1 cup unsweetened almond or coconut milk*
  • 1/4 tsp salt
  • 2 tbsp melted and cooled coconut oil or butter.

*For dessert crepes you can use sweetened milk plus 1/2 tsp vanilla OR you can add 1 tbsp coconut sugar plus 1/2 tsp vanilla to the batter. *If you want to make savory crepes you can add your favorite savory spices like Italian spice blend and granulated garlic.

In a blender or a bowl of a food processor place all ingredients above and Blend until smooth. Then chill for 15 mins in fridge.

Heat a crepe pan over med/ high heat; grease if necessary. Pour batter into crepe pan; (I use a measuring cup) and pour batter into pan. I use 1/4 c. - 1/2 c batter per crepe.

Lift pan off heat and tilt using a circular motion so that the batter coats the surface evenly.Cook the crepe until set; you’ll notice bubbles appear on the surface like when you’re making pancakes.. approx 1-2 minutes.

Loosen with a spatula ,flip and cook the other side until cooked through which is roughly 30 seconds or so.

Repeat until all batter is used (or keep extra batter covered in the fridge for another day).Fill savory crepes with sautéed mushrooms and onions ( whatever you desire) dessert crepes can be spread with chocolate, caramel and or filled with fresh fruit and drizzle with almond butter

Matzah free matzah ballss

  • 3 eggs
  • 3 tbsp avocado oil
  • 3 cups grain free flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp water
  • 1/2 tsp dried parley
  • 1/2 tsp dried dill

Combine all ingredients together. Refrigerate for 45 min.

Use a small cookie scooper (1.5-2 tbsp max) to create uniform size. With slightly oiled gloved hands form round balls. 10 cups salted water or preferably chicken broth. Bring to rapid boil. Drop them in very gently, balls will rise to top. Lower to a medium flame cook for 20 minutes. Remove with a skimmer and cool on in a shallow 9 inch pan. Place in hot soup and serve.

To make in advance freeze balls once fully cooled. Do not add frozen balls into hot soup. Rather defrost at room temp and reward in a pan with a small amount of soup added to keep them from drying out. Do not overheat they should be slightly warm and add to hot soup.

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 10 mins to thicken. Preheat oven to 350 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 20-25 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.

Grain Free Kugels

Replace the grain free mix cup for cup in any vegetable kugle that calls for almond flour or white flour. ( The mix can be adapted for recipes that call for potato starch but the proportions may need to be adjusted)

Naomi Nachmans zucchini cauliflower kugle

  • 6 tbsp oil of choice
  • 2 onions
  • 2 zucchini spiralized
  • 4 eggs
  • 1/2 cup rories grain free mix ( originally called for almond flour)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp kosher salt
  • 2 (14 oz) bags cauliflower rice deforested and squeezed fry with a kitchen towel.

Pre heat oven to 400 F Add 2 tbsp oil to a large sauté pan and heat over medium heat. Add onions and sauté until softened, about 10 minutes. Add remaining 1/4 cup oil, zucchini, eggs, grain free flour, spices and cauliflower to a large mixing bowl. Mix to combine. Spray an 8x8 inch pan with oil and pour in batter. Bake 1 hour and 20 minutes then broil until top is golden about 3-5 minutes.

Thanks Naomi for this winner recipe!For more fantastic recipes go to @naominachman and her cookbooks perfect for pesach and perfect flavors.

Rorie’s favorite Spaghetti squash mushroom kugle

  • 1 medium spaghetti squash
  • 2 tbsp olive oil
  • 1 medium onion
  • 2 fresh garlic minced or 2 cubes
  • 1 small (6-ounce) box white mushrooms and baby bella mushrooms, thinly sliced
  • 1/2 teaspoon sea saltblack pepper, to taste
  • 5 eggs
  • 1/4 cup grain free mix

Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper and set aside.
Cut spaghetti squash in half lengthwise and scoop out the seeds. Bake face-down on the cookie sheet for 35 minutes; add five- ten more minutes for a larger squash and five less for a smaller one.
Remove from oven. Leave squash face down for five more minutes. After five minutes, flip over and allow to cool completely before stringing. These steps ensure that you will get crispy individual strands out of your squash.

To string, hold the squash over a plate or bowl and use a fork to scrape the flesh. The flesh will come apart into strands that look almost exactly like spaghetti. Set aside.

Heat oil in a larger frying pan and Sauté the onion until golden.
Add frozen garlic, mushrooms and sauté. Once the mushrooms are cooked through.

Add the sautéd veggies to stringed spaghetti squash. Season vegetables with salt and pepper. Add eggs and grain free flour and mix well. Pour mixture into a 9 or 10-inch round glass pan, if using disposable aluminum pans line with parchment paper to limit excess moisture.

Bake at 375 F for about 45 minutes or until very brown on

Grain free breakfast ideas

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.

Dairy Berry “Pancake” Muffins

  • 1/2 c plane or vanilla yogurt or Greek yogurt
  • 2 tbsp melted butter (unsalted) or melted coconut oil
  • 3 eggs; beaten
  • 1/4 c honey OR maple syrup ( adjust sweetness to taste)
  • 1/4 tsp Apple cider vinegar(adds fluffiness)
  • 1 tsp vanilla or almond extract 1
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 c @fullnfree grain free flour blend
  • 1/4-1/2 c mixed berries of your choice ( fresh or frozen)

Instructions: Combine eggs, yogurt, melted fat, apple cider vinegar, vanilla and honey/ms together.

Add @fullnfree grain free blend with baking soda and salt and mix just until everything is combined. ( You can let this mixture sit 5 mins to thicken slightly before adding berries)

Add berries; mix just to incorporate berries. scoop into paper lined muffin cups. Bake at 375 degrees 5 mins and then reduce temp to 350 and bake an additional 15 mins or until tops are set and golden brown. Cool completely before eating.

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 chocolate chips or cocoa nibs serve on its one a snack, as a topping on chocolate bark, in a yogurt parfait, mixed with Greek yogurt, mixed into chia pudding, topped on oatmeal or on apple slices drizzled with almond butter .... the possibilities are endless.

Banana Nut Butter Muffins

Super satisfying for breakfast, snack or anytime

  • 4 eggs, separated
  • 4 very ripe bananas, cut into chunks ( about 18 oz)
  • 2 tsp. vanilla extract
  • 2 tsp. baking soda
  • 1 16 oz jar cashew or almond butter
  • 1 cup grain free flour blend
  • Optional chocolate chips, cacao nibs or crushed nuts to taste

Preheat oven to 350°F. Line 18-24 muffin tins with paper baking cups and set aside.

To prepare batter with electric mixer:

Mash bananas until creamy and without lumps. In the bowl of an electric beater, beat egg whites until stiff. Add the creamed bananas to the egg whites and beat into a creamy, fluffy batter. Add the yolks, vanilla and nut butter and mix well to combine. Stir in Rorie’s Grain Free Flour Blend and baking soda and mix until uniform in texture. Divide batter between prepared muffin tins. Sprinkle with toppings of choice. Bake for 22-25 minutes, depending on muffin size.

To make the batter in a food processor. In a clean bowl of a food processor fitted with an S blade, beat egg whites until stiff, ripe bananas and mix well for at least 3 minutes until a creamy, fluffy batter forms. (The longer you mix the bananas with the eggs, the fluffier your muffins will be.)

Add egg yolks vanilla extract, baking soda, nut butter and grain free mix and mix well. Divide batter between prepared muffin tins. Sprinkle with toppings of choice. Bake for 22-25 minutes; do not overbake so that muffins stay moist.

I am very often asked if this recipe can be made with sunflower butter or peanut butter. It works with both, but sunflower butter turns the muffins green (!) and peanut butter gives it a very strong peanut butter flavor – you really have to love peanut butter to use it. Using cashew butter as opposed to almond butter adds sweetness and produces a lighter colored muffin.

Grain and refined sugar free baked goods

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 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.

Mocha Fudge Muffins

ld 12

  • 2 c grain free Flour blend
  • 1/4 c plus 1 tbsp cocoa ( Dutch chocolate)
  • 1/4 c coconut sugar or brown sugar
  • 1/3 cup raw honey or 3/4 c granulated white sugar
  • 1/2 tsp baking soda
  • 1/3 c brewed coffee (or 3 tbsp coffee or chocolate liquor and 3 tbsp hot brewed coffee mixed together )
  • 1/4 c oil
  • 4 eggs
  • 1 tsp vanilla
  • 1/2 c chocolate chips ( optional)

Mix dry ingredients together Add coffee and oil. Stir. Lastly add beaten eggs; mix. Add chocolate chips. Scoop into paper lined muffin cups. Bake at 375 5 mins and then reduce to 350 for an additional 15mins or until tops are puffed and set.

  • Optional crumb:
  • 4 tbsp each grain free blend coconut sugar or granulated sugar
  • 2 tbsp oil

Mix until wet sand consistency. Place on top of muffin before baking.

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.

Bake it better Cookies and Bars

Real Deal Chocolate Chip Cookies 2 Ways

Yield 38-44 cookies

  • 3/4 cup avocado oil
  • 3/4 cup coconut sugar OR (1/2 each brown sugar and granulated white sugar)
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 1/2 tsp baking soda
  • scant 1/2 tsp fine sea salt
  • 2 1/4 c Rories grain free flour
  • 1- 1 1/2 c chocolate chips

With paddle attachment of a stand mixer mix sugars and oil together until well combined. Add eggs and vanilla and mix ( on medium speed until all that sugar dissolves and everything is incorporated, about 2-3 mins)

Add salt, baking soda and flour ( do not overpack or stuff you’re measuring cup) Mix just until flour is combined with wet ingredients.

Add in chocolate chips.

Transfer cookie dough to a bowl. Cover and chill for at least 2 hour.

Preheat oven to 350 degrees and line a baking sheet with parchment paper. Scoop cookies ( I use a cookie scoop) onto pan. Don’t overcrowd!

Bake for 10-11 mins or just until edges begin turning golden brown. **The key to perfect chocolate chip cookies is taking them out of the oven when they don’t look fully baked. The cookies will continue to bake slightly and set as they cool.

Cookie Tips: *Feel free to shake things up and add a variety of textures by using roughly chopped chocolate bars or various sized chocolate chips. Remember every oven is different so keep an eye on your cookies! *Metal pans are a stronger heat conductor than aluminum so they will cook faster ( and more evenly) *Cookies baked on Aluminum pans may take longer to bake and may not bake as evenly as the ones baked on metal. *Once you remove the cookies from the oven, allow them to set for a minute and then using a spatula, transfer them to a cooling rack.

Cookie sticks

  • 1 1/2 cups grain free flour
  • 3/4 cup coconut sugar ( or for real deal cookie sticks use 1/2 cup brown sugar and 1/2 cup white sugar)
  • 1/2 cup avocado oil
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • Pinch salt
  • 1/2 cup chocolate chips ( or to taste)

Cream the sugar with the wet ingredients. Then are the dry ingredients and combine until a dough forms.

Add the chocolate chips and form the dough into 2 long narrow logs. Place logs on a metal baking sheet lined with parchment paper. Bake in an oven pre heated to 350 in the center rack for 20- 25 min. Let the cookies cool for 10 minutes then slice them while still warm.


  • 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, Raisins/ 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.

Date Biscotti

Yield about 32 biscotti

  • 2 eggs
  • 10-12 medjool dates pitted ( yes it matters)
  • 1 cup cashew butter
  • 1/2 cup almond butter
  • 1/2 cup hazel nut butter ( or you can use 1 cup of either hazelnut or almond)
  • 2/3 cup Rories grain free flour blend
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon ( optional)

Pre heat your oven to 350 degrees.

In a food processor fitted with an S blade blend eggs and pitted dates until totally smooth and combined.

Then add all the rest of the ingredients to the food processor and only mix until combined. Do not over mix it will compromise the texture.

Remove the batter and divide it into 2 equal pieces. Add in desired toppings and shape both pieces into a long narrow log.

Place each log on a metal cookie sheet. Bake the logs for 16-18 min. Remove from the oven and let it cool for 30 minutes. While the biscotti are cooling lower the oven to 300 degrees. With a very sharp slice logs into 14-16 slices.

Place each slice on its side and return pans to the oven. Bake for 10-15 minutes on 300. Then turn the oven off and leave the biscotti in to toast for about 30 more minutes to toast.

If you like your biscotti less crunchy remove after 5 minutes and cool. For extra crunchy biscotti turn oven off after 10 minutes and leave in the cooling oven for 3-6 hours.

Store biscotti in a cookie jar for 4 days or freeze in a freezer safe container for 2-3 months.

FYI the biscotti don’t fully freeze so feel free to enjoy them straight from the freezer!

Topping suggest. Raisins, Craisins, Sliced almonds, Crushed walnuts, Cocoa nibs, Chocolate chips Or your favorite mixture of any of the abov

Grain free honey cookies

Yield about 40 cookies

  • 1/2 cup raw honey
  • 1/2 tsp baking soda
  • 1/4 tsp instant coffee dissolved in 1/2 tbsp water.
  • 2 eggs ( medium or large not extra large or jumbo)
  • 1/3 cup palm shortening or coconut oil
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp pink salt
  • 1 tsp cinnamon
  • 3 tbsp coconut sugar
  • 3 cups Rorie’s grain free mix

In a bowl of a mixer combine honey and baking soda. Then add in the next 4 wet ingredients followed by the next 5 dry ingredients. Insert the paddle attachment and mix until a smooth sticky dough forms.

Remove the paddle and allow the dough to rest for 10 minutes. Pre heat the oven to 350 degrees.

Line 2 extra large or 3 regular size metal cookie sheets with parchment paper ( don’t skimp with disposable here and please line the pans!!!) The dough is sticky, it is best to use lightly oiled gloves or hands to shape batter into round balls.

Measure 1 tablespoon for each cookie. Form round cookies, place them on the lines cookie sheets and gently press them down.

Bake on 350 for 12-13 minutes. Allow cookies to cool completely before digging in!

Store cookies in a cookie jar for 4 days or freeze in a freezer safe container for 2 months.

Vegan Jam Thumb Print Cookies:

  • 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


  • 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 the 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.

Chocolate Nutty Buddy Grain Free Hamantashen

  • 1/3 cup light color honey
  • 2 tbsp coconut oil
  • 2 eggs
  • 1 tbsp oj
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 2.5 cups Grain free dough mix

Pre heat oven to 350 degrees In a bowl of an electric mixer cream honey oil and eggs. Add in orange juice vanilla baking powder and flour and mix until a dough forms.

The dough may be a bit crumbly once combines mix by hand to form a dough. Roll out 1/4 of the dough between 2 pieces of parchment paper. The dough should be thin but not too thin. Make sure you can easily lift the dough off the parchment paper without ripping. If it is too think the dough will rip while shaping.

Cut the dough into circles using the top of a glass or a circle shapes cookie cutter. Remove the dough around the circles and add it back to the bowl with the rest of the dough.

Place a tsp of jam or *hazelnut syrup topped with coconut flakes and mini chips, or coca nibs.

Pinch together the edges to form a triangle hamentashen. Repeat this process until all the dough is shaped. Place the hamentashen on baking sheet lines with parchment paper. Pinch each one once more before baking to insure that they stay closed while baking.

Bake at 350 for 12 minutes.

Let hamentashen completely cool before removing from the baking sheet.

*For the hazelnut silan syrup place the following ingredients in a blender or mixer and pulse until smooth.

  • 1/4 cashew butter
  • 1/3 cup hazelnut butter
  • 2-3 tbsp silan
  • 1/3 cup hot water.

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

Preheat oven to 350° and line a 8x8 pan with parchment paper. 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.

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.

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.

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.Store in fridge.

Chocolate Chip Cookie Crunch

Perfect on top of mouse, ice cream or cheesecake

  • 2 cup Rorie's grain free mix or almond flour
  • 1.5 tablespoon honey
  • 3 tablespoon coconut oil
  • 1/3 cup 72 percent chocolate chips
  • Preheat oven to 350° F.
  • In a small bowl, mix the flour, honey, and oil with a spoon at first and then with your hands until a crumble forms. Try to make the crumble peices bigger to get a chunkier crumble as appose to a crumb like crumble).
  • Line a cookie sheet with parchment paper and bake for about 10 minutes. Remove from the oven and while it's still hot add the chocolate chips and mix. (Leave the crumble peices bigger so there is more of a bite).
  • Store in a airtight container at room temperature.
  • Use this cookie crumble on top of full n free ice cream, cheesecake or chocolate mousse.

Grain Free Cakes, Babka and Brownies

Cinnamon/ Coffee streusel crumb cake

  • 2 cups rories grain free flour
  • 1.5 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/3 cup coconut sugar
  • 3 eggs1/2 cup almond milk
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 2 teaspoon vanilla extract


  • 1/2 cup rories grain free flour
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil 2 teaspoon cinnamon *
  • 1/2-3/4 teaspoon coffee- dissolved in a little hot water
  • 1 tablespoon maple syrup
  • *for cinnamon streusel omit coffee.

Preheat oven to 325 °F.

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

In a separate bowl combine crumble ingredients and mix first with a fork and then with hands until a chunky crumble forms.

Pour half the batter into lightly greased 8" bundt pan, sprinkle half the crumbs, pour the rest of the batter carefully, sprinkle the rest of the crumbs on top.

Bake for 1 hour

Dip the Apple in the Honey Cake

  • 5 small or 4 large gala or macintosh apples (gala is best and smaller apples are preferable. Peel and sliced into thin moon shape)
  • 1/2 cup unsweetened gefen apple sauce
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/3 cup of avocado oil or melted coconut oil
  • 4 eggs beaten
  • 1 cup Rories grain free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon

Mix the wet ingredients with the sliced apples. Combine the dry ingredients and fold them into the apple mixture.

Line a spring pan with parchment paper and spray the sides with oil. Pour apple mixture into the pan and bake on a cookie sheet for 45 minutes or until golden on the top.

Allow to cool and run a knife around the sides to loosen. Open spring pan and remove the cake.


Using parchment paper will ensure an easy removal from the spring pan Feel free to mix red and green apples for a less sweet outcome.

Honey Cake

  • 3 large eggs, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup raw honey
  • 1 cups flour ( Rories grain free, organic white spelt or flour of choice)
  • 1⁄8 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • *1/3 cup soft or melted coconut oil
  • *(if using Rories grain free flour reduce oil to 2 1/2 tablespoons)

Preheat the oven to 325F

Oil an 8 inch metal loaf pan and line the bottom with baking paper, and set it aside.

In a medium bowl, beat the eggs and vanilla until frothy and then beat in the honey and oil until you have a uniform mixture.

In a separate large bowl, mix the flour, salt, baking powder, and baking soda until all everything is evenly distributed.

Add flour mixture to the egg mixture and beat until the mixture is light and creamy.

Pour the mix into the loaf pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before removing from the pan.

1 Bowl Ultimate Grain Free Marble Cake

  • 1 3/4 c @fullnfree grain free blend
  • 1/4 c unsweetened coconut milk
  • 3/4 c sugar OR 1/3 C Honey
  • 1/2 c avocado oil
  • 3 eggs ( For additional fluffiness add an additional 3 large egg whites)
  • 3/4 tsp baking soda
  • 1/2 tsp Apple cider vinegar
  • 1/4 tsp fine sea salt
  • 2 tsp - 1 tbsp vanilla extract
  • Home made chocolate syrup or store bought

Preheat oven to 350 degrees and grease a 9x13 inch pan.

Add all ingredients (aside for flour and chocolate syrup in a medium size mixing bowl)

Once everything is combined add flour and mix until flour is combined with wet ingredients.

(DO NOT OVER-MIX) let sit 5 mins ( it’ll thicken slightly)

Pour batter into 9x13 pan and drizzle chocolate syrup over the top.

using a skewer or a knife swirl to create a marble effect ( make sure you get it into the batter below the surface) Bake for 30 mins or until top is set and edges are golden brown.

Homemade chocolate syrup

  • 1 cup water
  • 1/2 cup maple syrup
  • 3/4 c cocoa
  • 1 1/2 tsp vanilla extract

In a med saucepan, whisk water and maple syrup.

Bring the water/syrup mixture to a boil.

Once boiling, reduce the heat to low.

Whisk the cocoa powder into the water/syrup mixture until the powder is fully dissolved.

Simmer for 2 minutes.

Add vanilla and a pinch of salt

Naomi’s Grain free vegan 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


  • 5 tbsp grain free mix
  • 5 tbsp grain free mix
  • 1.5 tbsp coconut oil; softened
  • Combine to make crumbs


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.

3. Spread the 2nd layer of dough over filling followed by remaining filling and then top with remaining dough/batter

4. 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

These don't fully freeze in the freezer, they have a delicious fudge like texture straight from the freezer.

  • 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.

Naomi's 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.

In a small Over medium heat, melt coconut oil and chocolate chips together. Once melted set aside and let cool. Mix coconut sugar and eggs together until sugar dissolves and there are no lumps. Add vanilla.

Combine flour, cocoa, baking powder, salt and Sift.

Mix sugar/ egg mixture with melted chocolate and coconut oil.

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.

Pies, Crumbles and Cheesecakes

Multi use 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.

Rories Apple Crisp Filling

  • 5-6 pink lady apples, peeled and chunked
  • 1 cup unsweetened applesauce
  • ½ tsp. cinnamon
  • 1-2 tbsp silan or honey ( optional for added sweetness but not necessary)


  • 1 cup Rorie's Grain Free Mix or almond flour
  • ½ tsp. cinnamon
  • ½ tsp. pumpkin pie spice
  • 1 tsp. vanilla extract
  • 3 tbsp. coconut oil, at room temperature
  • 1-2 tbsp raw honey ( to taste)

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.

Lemon Berry Crumble Pie Filling:

  • 1.5 c fresh Blueberries
  • 1/2 fresh squeezed lemon
  • 1 1/2 cup fresh or frozen strawberries
  • 1/2 tbsp raw honey (optional)
  • 1/2 tbsp Rorie's Grain Free mix


  • 1 cup Rorie's Grain Free Mix or almond flour
  • ½ tsp. cinnamonn
  • 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.

Lemon Berry Crumble Pie Filling:

  • 1.5 c fresh Blueberries
  • 1/2 fresh squeezed lemon
  • 1 1/2 cup fresh or frozen strawberries
  • 1/2 tbsp raw honey (optional)
  • 1/2 tbsp Rorie's Grain Free mix


  • 1 cup Rorie's grain free mix
  • 2 tbsp coconut oil ; softened
  • 2 tbsp pure maple syrup or raw honey
  • 1/2 teaspoon vanilla extract
  • Pinch of salt


  • 2 tbsp smooth almond butter
  • 2 tbsp coconut oil , softened
  • 2-3 tbsp raw honey (to taste)
  • 1/2 fresh squeezed lemon
  • 1/2 tsp vanilla extractt
  • 1 1/2 cup Rorie's grain free mix
  • Pinch of salt
  • 1/4 tsp baking soda ( optional)

Filling:In a medium saucepan add berries, juice, and honey and cook over med/low heat stirring periodically. Once mixture is cooked and released a lot of the liquid, add the grain free flour and stir to thicken. 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 or divide between 12 individual ramekins. Bake for 10 minutes. Remove crust from oven and spoon chilled filling over crust.

Crumble: Combine almond butter, oil, honey, 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

Yield, 10 - 3in ramekins or 1 9-9.5in round glass pan.

Creamy Cheese Cake

  • Cheesecake Crust-
  • 1 cup almond flour
  • 1⁄4 cup butter or palm shortening
  • 1⁄2 tbsp. honey


  • 1 lb. farmer cheese or cream cheese-
  • 1 6-oz. container plain unsweetened Greek yogurt
  • 3 eggs
  • 1/3 -1/2 cup honey *
  • 2 tsp. vanilla extract
  • 1⁄2 tsp. lemon juice
  • 1 tsp. grated lemon rind

Crust: Preheat oven to 300°F. Lightly grease an 8- or 9-inch round springform pan. Combine crust ingredients, then press the batter into the pan to create a crust. Bake for 15 minutes. Allow to cool completely before using for cheesecake.

Filling: Preheat oven to 350°F. For creamiest outcome it best to blend all the ingredients in a blender. Alternatively you can mix ingredients with a hand mixer just make sure to mix long enough that all ingredients are smooth. Pour batter on top of cooled crust. Bake for 50-55 minutes. Allow the cake to cool completely, then cover and refrig- erate overnight before serving. Top with fresh berries, berry sauce or bursting blueberries (see below).*For a sweeter cheesecake, adjust honey to 1⁄2 cup. If you have a “Full ‘N Free pallet,” decrease honey to 1⁄4 cup.

Berry Topping: 1 cup frozen blueberries1 cup frozen strawberries, thawed somewhat and slicedCombine berries in a bowl, cover and allow to defrost overnight. A saucy topping will be produced with nothing added but natural fruit!

Bursting Blueberries: Place fresh blueberries in a small pot over medium-low heat. Cover. Let the blueberries cook for a few minutes until they start to burst. For beautiful variation, add fresh blueberries to the bursting blueberries when serving.

Better Blender Cheese Tarts

  • Dough
  • 5 cups Rorie’s Grain Free Mix*
  • 3 eggs
  • 1 tbsp. avocado oil or melted coconut oil
  • 1 tsp. coconut nectar or honey
  • Cheese Filling
  • 1 lb. farmer cheese or cream cheese
  • 1, 6 oz. container Greek yogurt
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/4-1/2 cup honey ( adjust to taste)

Preheat oven to 325°F. Grease 14 metal muffin tins with coconut or avocado oil.

In a medium size bowl, combine dough ingredients. Mix well, either by hand or with an electric mixer, until a soft dough forms. Divide dough into 14 small balls, around 1.2 oz. each. Press dough into the bottom and up the side of each of the muffin tins to form a cup shape. Par bake for 5 minutes. Remove and allow to cool.

Meanwhile, combine filling ingredients in the large cup of a Nutribullet or blender. Blend for 1-2 minutes until it reaches a creamy, smooth consistency. Do not skip this step and do not attempt to mix by hand or with an electric mixer. If you do, your batter will be clumpy. Top each muffin cup with 3 tbsp. of the cheese filling. Return to oven for 20-25 minutes. Allow tarts to cool completely before removing from the muffin tins. Use a soup spoon to remove any stuck batter around the sides, then carefully lift each tart out of its muffin holder. Refrigerate and serve cold. Top with fresh berries or drizzle melted nut butter or dark chocolate on top.

Vegan Chocolate Chip Cookies

  • 3 T arrowroot starch
  • 3 T coconut oil
  • ¾ cup water
  • 3 cups flour
  • 1 tsp baking soda
  • 2/3 cup oilg
  • 1 cup coconut sugar
  • 2 tsp vanilla extract
  • chocolate chips

Combine first 3 ingredients, add the rest of the ingredients and mix well, refrigerate dough for 2 hours.

Shape into .8 oz ( about 1 tbsp) balls, bake at 350 for 12 minutes. Allow to cool completely before moving.

Los Angeles: Ariel Glatt

Denver: Eastside Kosher Deli

Florida: Aroma Market Boca Raton
Grove Hollywood Store
Grover Kosher, Boca Raton
Grove Surfside
Kosher Central
Kosher Kingdom
Miami Kosher Food Bank
Sarah's Tent

Atlanta: The Spicy Peach

Chicago: Hungarian
Kol Tuv

Maryland: FFI Group
Kosher Mart
Seven Mile Market

Michigan: One Stop

Bergenfield: Grand And Essex, Jersey Glatt

Clifton/Passaic: Seasons
Kosher Konnection

Fair Lawn: Food Showcase

Lakewood: Bingo
Gourmet Glatt South
Gourmet Glatt North
Kosher Village
Kosher West
Shloimy's Kosher World

Teaneck: Cedar Market Grocery
Glatt Express

Tenafly: Emanu-El Deli

West Orange: Aron's

Brooklyn: Bingo
Breadberry Borough Park
Einhorn Grocery
Glatt Mart
Goldberg's Grocery
Gourmet Glatt Borough Park
Jerusalem Glatt Kosher
Kosher Plaza Kings Highway
KRM Kollel Supermarket
Landau Health Tree
Magen David Yeshiva
Market Maven
Mittelman's Grocery
Moishas Discount Supermarket
Mountain Fruit
One Story Shopping Center Williamsburg
Produce Market 2000
Sage Health Food Store
Shop Smart
Sunshine Pharmacy
Supreme Health Lee Ave
The Gluten Free Shoppe
The Health Pantry
The Health Shoppe
Wealth of Health

Five Towns: Gourmet Glatt, Cedarhurst
Kol Save Market, Lawrence
Manna Health Market, Lawrence
Seasons, Lawrence
Gourmet Glatt, Woodmere

Cleveland: Unger's Bakery

Flushing: A to Z Glatt Kosher
Flushing Supermarket
Kissena Farms

Philadelphia: House of Kosher
Shoprite (Roosevelt)

Monsey: Evergreen
Hatzlacha Grocery
Healh Glatt Grocery
Monsey Glatt
Rise Wellness
Rockland Kosher
Wesley Kosher

New York: Tikvah Super Glatt Kosher Meat, Forest Hills
Everfresh, Great Neck
Fine Fare Grand, New York
Jerusalem Mini Market, Lexington Ave, New York
Shoprite; Woodbury, Plainview
Shoprite; Freenfields, Plainview
Riverdale Kosher Market, Riverdale
Seasons, Scardale

Monroe: Healthway Shop
Refresh Supermarket
England: Accurate Freight Systems


Almond flour
Coconut flour
Arrowroot flour

This product contains no grain

Manufactured in a factory that produces tree nuts.

Store in a cool, dry place. Keep sealed for freshness.

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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