Alli, who has been vegan since she was a teenager, believes in whole foods, and no refined sugar. this mindful way of cooking and eating was a big shift for her husband Paul, originally from England, as he describes himself as a meat-and-potatoes man. despite the difficult transition, Paul realized he felt better living vegan and eating a diet based on whole grains. Paul and Alli recently moved to Vancouver from New York, with the vision of creating a bakery dedicated to those with food allergies and sensitivities. while they were building the foundations of their new business, they began researching Celiac Disease in order to fully understand how to properly serve gluten free customers (thank you!). that is when a light bulb turned on for Paul, who had been suffering with IBS-like symptoms for many years, and while he did feel better on the vegan diet, he continued to suffer from inexplicable abdominal pain. recently Paul decided he should get tested for Celiac Disease and gluten sensitivity, and he discovered that he is has non-Celiac gluten sensitivity (NCGS). (we will be discussing this topic further in future posts)
Edible Flours will bake upon request, and their main products include cookies, cupcakes, loaves, and muffins. they have a few other gluten free specialty items including rice crispy squares (drizzled in chocolate), and brownies. Robyn and I already know that eliminating gluten from baking can be challenging, so we were curious to see how Edible Flours managed to bake not just gluten free, but also exclusively vegan! we were both really impressed with what we tried: chocolate chip cookies, rice cripsy squares, vanilla cupcakes with chocolate frosting, and their three bite brownies. I think what impressed me the most are the cupcakes, at first bite, the cake texture is unlike any cupcake I have ever eaten. it was spongy (in a good way), and not too sweet, and I loved it! try them for yourself and you will see what I mean! since I tend to suffer from sugar overload with headaches and sometimes stomachaches, I really loved this cupcake, it satisfied my sweet tooth, and left me wanting to eat more!!
Paul and Alli are committed to using all natural, high quality ingredients such as expeller pressed oils, whole grain flours, unrefined sweeteners, and filtered water. Edible Flours achieves their sweetness with ingredients such as agave nectar, brown rice syrup, natural cane sugar, and evaporated cane juice, which is the most refined product they will use. since Edible Flours is not exclusively gluten free, Paul and Alli take extra precautions with cross contamination, and even more so now that Paul is gluten free himself. gluten free items are baked first thing in the morning, before anything else, and separate equipment is used. Paul and Alli also take care with regard to storage of their flours, and keep gluten flours separate from gluten free flours. some of Edible Flours' products contain oats or oat flour, so please check the ingredients carefully on their website if you do not eat oats.
Edible Flours has designated days on which they will deliver for free depending on your neighborhood; see their website for more information and regular delivery charges on other days to your area. Edible Flours requests about 48 hours notice to complete an order. this summer you will also find Edible Flours at several community markets including the Main Street Market on June 9th, the Kitsilano Market on July 4th, and the West-End Market on August 7th.
like the other Vancouver boutique bakeries we have written about here, Robyn and I are extremely thankful to Edible Flours for providing safe, healthy, and mindful treats that everyone can enjoy. gluten free businesses will continue to grow and expand with growing demand. please help to support these businesses, and shop local! Andrea.
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