Whole-grain flour made from rolled oats.
Oat flour gives baked goods more flavor than regular all purpose flour, though it also gives them a chewier and crumblier texture.
Pure oats are gluten-free and safe for most people with gluten intolerance.
Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses.
Brown sugar is used very similarly to granulated white sugar, but it provides a touch of extra flavor.
There are four main types of brown sugar: Dark, golden and light, Demerara, Muscovado and Turbinado.
It is cassava (yucca root or manioc) harvested and ground to create a starch and then made into a syrup.
Tapioca syrup is used to add sweetness, to bind or to add texture.
Tapioca syrup has reduced carbohydrate content compared to sugar. It contains 168 calories for a quarter cup tapioca, in contrast, sugar which contains about 194 calories.
A starch extracted from potatoes.
Similar to other starches, it is commonly used to thicken, gel, texturize and increase crispiness in baked goods.
A thick, dark syrup made during the sugar-making process. First, sugar cane or sugar beets are crushed, and the juice is extracted.The juice is then boiled down to form sugar crystals, which are removed from the liquid. Molasses is the thick, brown syrup left after the sugar has been removed from the juice.
Imparts flavor and contributes to cookie color. It helps create the beautiful color, texture, and delicious taste.
Molasses is a liquid and therefore makes baked goods more moist with a chewier texture.
During the sugar refining process, molasses is separated from sugar crystals after each of three boiling processes that sugar cane goes through. The 3rd and final separation is called blackstrap molasses, and is used mostly as an ingredient in cattle feed.
It's H2O, what the earth and our bodies are mostly made of.
Triggers all natural chemical processes by hydrating the ingredients in the formation of the dough.
75% percent of your brain is water and you could only survive about a week without it?
Water regulates human body tempurature, cushions joints and protects organs and tissues, so drink up!
Almost 97% of the worlds water is undrinkable, about 2% is locked in glaciers or ice caps, which leaves just about 1% for human and agricultural needs.
A mineral composed primarly of sodium chloride.
It enhances and intensifies the other flavors, even in sweets (such as cookies)!
Roman soldiers were sometimes paid in salt - which is where the world 'salary' comes from.
A sweet substance that consists essentially of sucrose obtained from sugarcane or sugar beets.
Imparts flavor and contributes to cookie color. It helps create the beautiful color, texture, and delicious taste.
When sugar was founded, it was used for medicine not food. Sugar was also called 'sweet salt'.
A sweet, viscous fluid made by bees from nectar collected from flowers.
Imparts flavor and lends to freshness as it retains moisture in the finished product.
Honey is the ONLY food source produced by an insect that humans eat.
A typical Bee colony consists of 30,000 to 60,000 bees.
99% of the bee colony is made up of female bees known as worker bees.
Baking soda is a natural chemical leavening agent that is commonly used in quick breads and other batter-based recipes.
Baking soda is usually used in batter or dough systems, like cakes and cookies, to provide leavening. It releases carbon dioxide when it comes into contact with acids and water, thus expanding doughs and batters to produce baked products with a porous structure.
While various baking powders were sold in the first half of the 19th century, our modern variants were discovered by Alfred Bird in 1843. During World War II, Byron H. Smith, an inventor in Bangor, Maine (U.S.), created a substitute product for American housewives, who were unable to obtain cream of tartar or baking powder due to war food shortages.
Xanthan gum is a chain of sugar building blocks made by fermenting simple sugars with a specific kind of bacteria.
In manufacturing, xanthan gum is used as a thickening and stabilizing agent in foods.
Xanthan Gum was "discovered" by a team of USDA researchers in the 1960's. In 1968 it was approved for use as a food additive in the US and Europe.
A spice obtained from the inner bark of several tree species from the genus Cinnamomum.
Cinnamon is used to add flavor to our delcious Ginger Molasses Gluten Free Cookies.
Cinnamon comes from the bark of the cinnamon tree. The cinnamon tree can grow up to 60 feet.
Ginger is a plant with leafy stems and yellowish green flowers. The ginger spice comes from the roots of the plant.
Ginger is used for flavoring in our delicious Ginger Molasses Gluten Free Cookies.
Ginger has MANY health benefits, some including ant-inflammatory properties, blood sugar regulation, and gastrointestinal relief.
Cloves are the flower buds of the clove tree, an evergreen also known as Syzygium aromaticum.
Cloves are used for flavor and warmth in baking.
In fact, animal studies have found that the compounds in cloves may have several health benefits, including supporting liver health and helping stabilize blood sugar levels.
Psyllium husk powder is a fiber rich ingredient derived from a plant.
It can be used in place of gluten to make keto-friendly breads, pastries.
Psyllium fiber is a source of soluble fiber, and has multiple health benefits. Psyllium fiber forms a sticky gel that acts like a sponge to absorb some toxins, sugars and carbohydrates in the gut.
Palm oil is a type of edible vegetable oil that is derived from the palm fruit, grown on the African oil palm tree
Palm oil gives the finished baked good a softer texture.
Naked Bread uses RSPO Certified Mass Balanced Palm Oil.
The Mass Balance supply chain system administratively monitors trade in RSPO-certified sustainable palm oil and its derivatives throughout the supply chain, and is an interim solution until the trade in sustainable palm oil becomes mainstream.
Vanilla extract is made by soaking said beans in an alcohol solution to "extract" (get it?) all of their flavorful compounds.
It is used to add to the delicious flavor of the gluten free chocolate chip cookies.
Citric acid is naturally concentrated in a variety of fruits and vegetables and is particularly concentrated in lemons and limes.
It is used as a natural preservative in our Gluten Free Snickerdoodle Cookies.
50% of the world’s citric acid product isn’t even used for food…but instead used to flavor beverages such as soft drinks, teas.
Chocolate chips are small chunks of sweetened chocolate made up of cane sugar, unsweetened chocolate and cocoa butter.
They are used often in ccokies and desserts to add flavor and texture.
Legend has it, chocolate chips weren’t an intentional creation. Back in the 1930s, Ruth Wakefield put chunks of a Nestle chocolate bar into her cookie batter. She reportedly thought the chocolate chunks would melt in the oven, but when they didn’t chocolate chips became a thing.
Cocoa powder occurs when the fat, called cocoa butter, gets removed from the cacao beans during processing. The leftover dried solids get ground into the product sold as cocoa powder. Cocoa powder processed with alkali is also known as dutch process.
It is used to add color and flavor to gluten free cookies.
Dutch process means it has been chemically manipulated to reduce acidity! This is an important process that does a few things. First, it will make the cocoa darker, and second it gives it a more rich flavor.
Peppermint extract is an herbal extract of peppermint made from the essential oils of peppermint leaves.
It is used to add to the disticnt mint flavor to the gluten free mint chocolate chip cookies.