As the saying goes, an apple a day keeps the Doctor away, so why not get that apple serving in the flour that you use to make your favourite recipe?
Introducing Jerry and Amanda, the creators of Anti-Grain flour; ordinary couple by day, food magicians by night. After spending a year baking and experimenting in their humble kitchen the pair recently took Kickstarter by storm with flours made out of 100% domestically grown fruits and vegetables. Their squash, sweet potato and apple flours promise to be an exciting new option for those with allergies, food intolerances or for individuals simply interested in a healthy addition to their pantry.
Pocket Robin caught up with Jerry and Amanda to learn more about the story behind their innovative soon-to-be-launched product.
“We’re from scratch kind of people. Whether it’s our website or our flours, we start things from scratch to learn as much as possible.”
When we decided to cut back on grains, we found ourselves craving all grain based foods – especially desserts. We didn’t mind baking to keep ourselves in line, but all of the recipes we found were made with mostly things like almond flour and tapioca starch. Everything tasted the same, and we didn’t feel like we were benefiting our nutrition at all by making those changes. “Flour” being the primary or secondary ingredient in most of these dishes, it seemed like a good opportunity to invent a way to introduce some nutrition and flavour into our baked goods. Experimenting with all of the vegetables and fruits under the sun, we finally landed on 3 varieties that have great flavour, actually add nutrition to the foods we made, and can be eaten by those under the strictest dietary constraints. Essentially, we created flours that we can thrive on.
“We’re not just taking the grain out of food – we won’t make anything unless we can replace it with something healthy, substantial, and beneficial to your body. That’s a promise.”
Amanda’s science background and experience as a microbiology tech at a food production plant was helpful when experimenting with different vegetables and fruits, and developing recipes. Jerry’s day job as a food innovation and marketing consultant has been helpful as well.
“We experiment with our products constantly and tap the knowledge of the biggest & baddest Grain-Haters out there to keep you inspired and empowered.”
The biggest challenges have been educating various communities about how to best utilize our flours. Most of these flours are new to the world, and we are still experimenting with them ourselves. We only have one kitchen, so it’s been difficult to keep up with the requests for new recipes and usage questions. We reached out to bloggers and enthusiasts on Instagram to try to collect as much feedback (and as many delicious recipes) as possible. The support we’ve received from the community has been incredible!
In the next year we hope to introduce our flours to a handful of retailers and make them available for sale online. Our plan is to spread the word slowly and continue to share what we learn as we progress. In the distant future, we have plans for product extensions that can improve convenience and lower the end cost of our products to our customers. For more information and recipes check out www.anti-grain.com.