About the Flour

In 2008, when Deya found out that she was gluten intolerant, she started experimenting with various gluten-free flours on the market, but was dissatisfied with what was available. Everything was either too granular, beanie, or left a bad aftertaste. So began Deya's quest to develop the perfect gluten-free flour. What she discovered was that in order to achieve gluten-like flavor and texture across a range of goods, she needed to create a series of flour blends, each tailored to the specific needs of the items.

Deya has developed those blends and they are now available for you to enjoy!

Deya’s Gluten-Free Cake Flour, a blend of Potato Starch, White Rice Flour, Tapioca Flour, Dried Egg White, and Guar Gum, is the first flour blend to hit the market. It is a 1 to 1 replacement for traditional wheat flour in all of your baking recipes. It is perfect for cakes, cookies, pies, muffins, brownies, waffles, pancakes, crepes, and much more! Please check out some of Deya’s favorite recipes on the recipe pages or use your own recipe and substitute the flour for Deya’s Gluten-Free Cake Flour. No guessing or other recipe alterations are required!

Deya's Gluten-Free Flour is produced in a Certified Gluten-Free and 100% Green Energy Initiative Facility. All the flours are certified gluten-free by the Gluten Free Certification Organization (GFCO), are OU kosher certified and are Non-GMO.

Deya’s Gluten Free is committed to furthering the understanding and diagnosis of Celiac Disease and donates 10% of all profits to institutions and causes that support Celiac Disease research.