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Feature

Each Blend is composed of a variety of wholesome gluten free grains including millet, quinoa, sorghum, coconut, soy, brown rice, and are also OU Kosher certified, nut free, vegan and corn free
Blends by Orly allows a cook or baker to make any regular recipe by just replacing the wheat flour with one of the tried and true Blends by Orly
Each blend has been created to mimic the taste and texture of regular baked goods
Most companies offer an all purpose gluten free flour. With gluten free baking, there is no "one size fits all" solution. An all purpose blend may do the trick in a chocolate cake recipe, but will often yield a gluten free bread with a detectable "gluten free" aftertaste and crumbly texture
Use Manhattan Blend in place of wheat flour in any of your bread and pastry recipes. Recommended uses for Manhattan Blend include challah, brioche, bagels, cinnamon buns, doughnuts, whole-grain bread, danish, pastries, and more

Description

Blends by Orly is a line of five different blends of gluten free flour. Each Blend has been formulated to mimic the taste and texture of particular baking/cooking categories. Blends by Orly are made with the highest quality wholesome gluten free ingredients, and are also OU Kosher certified, nut free, vegan and corn free. Blends by Orly provides a simple way to prepare baked goods that are so delicious that people would have no idea they are eating something that is gluten-free. When a person who is gluten-free discovers a mouth-watering recipe that calls for wheat flour in it, with great disappointment and resignation, they have had to accept that they will never be able to make that recipe. Now, Blends by Orly allows the cook or baker to make that exact recipe by just replacing the wheat flour with one of the Blends by Orly. Blends by Orly began when Orly the Baker was learning the art of French baking while living with her husband in Paris and Sydney, Australia. Her drive to discover the key to gluten free perfection was inspired by her food-centric husband, who was diagnosed with celiac disease. During her studies at Le Cordon Bleu culinary school, Orly figured out the perfect proportions of gluten-free grains mixed together, and developed the five different gluten free flour blends. Blends by Orly are the culmination of countless gluten free experiments that Orly the Baker tested during her years living and traveling in Paris, Sydney, New York, London, and Tuscany. Each Blend is inspired by the culinary delights of that city.