$12 for $20 Worth of Low-Sugar, Organic Foods at Not So Sweet

Spokane Valley

Value Discount You Save
$20 40% $8
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In a Nutshell

Grocery fills shelves with diabetic-friendly foods along with a wide array of organic and gluten-free options including breads and candies

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. Not valid for sale items. Limit 1 per person, may buy 1 additional as gift. Must use promotional value in 1 visit. Valid only for option purchased. All goods or services must be used by the same person. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The Deal

  • $12 for $20 low-sugar, organic foods

Gluten-Free Baked Goods: Keeping Cupcakes Together

Nowadays menus often offer several gluten-free options. To learn how bakers can overcome this troublesome but useful protein’s absence, read on.

Traditionally, whether making pizza crust or bread, bakers must cultivate gluten, a protein that forms during the combination of wheat flour and water. Gluten’s unique structure is what allows dough to stretch without losing its shape, and many consider it as vital an ingredient to the structure of baked goods as egg proteins, starch, and scaffolding made from candy canes. Yet as many people either cope with gluten allergies or begin to explore the benefits of a gluten-free diet, bakers have begun to search for alternatives to wheat flour that can yield the same results. As it turns out, flours made from amaranth, rice, chickpeas, quinoa, and nuts all contain some sort of volume-enriching protein, threatening to make gluten obsolete entirely, though any wheat-flour substitute comes with its own set of challenges—leading bakers to enact a few clever tricks to help them overcome the absence of gluten.

The secret—as everything else in the baker’s craft—lies in the mixing of ingredients. For starters, high-protein flour can help reclaim some of the protein lost from gluten, but it can’t fill in the gap all by itself. For that, a supplement of starch is needed. Starch also gains elasticity when mixed with water, so adding more starch than usual can help bind the dough together while adding a touch of sweetness to the recipe. Though unproven, other techniques may help, from adding carbonated water to the dough to help it rise to experimenting with different ratios of protein and starch. That spirit of improvisation, though, means that many gluten-free bakers often develop a unique repertoire of personal recipes and techniques, ensuring every bread, cake, and pastry bears their signature—without the sour flavor of a fountain pen’s ink.

Customer Reviews

Mike is super cool! Lots of cool stuff! Definitely check it out :)
Mel C. · April 1, 2016
Wonderfull to deal with. I really liked Mike he was wonderful. I will differently go back again. Thank you
Kim F. · March 28, 2016
Awesome customer service! They had a lot of trim healthy mama products and a lot of other hard to find items! They gave my little girl a lollipop but showed me a hand written note asking Incase I didn't want her to have one. And it was an organic lollipop :)
Ashley K. · February 4, 2016
Merchant Location Map
  1. 1

    Spokane Valley

    302 South Pines Road

    Spokane Valley, WA 99206

    +15092792605

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