This week, a whole-foods store in Oregon, Oregon, will be selling rice-free, gluten-free flour substitute, and coconut flour recipes.
The store, Flour & Fiber, is located in the Portland area.
The company says it will have a gluten- and coconut-free and rice-only menu on Mondays and Tuesdays.
The menu will include gluten-flour rice cake, rice cakes, rice pancakes, rice crackers, rice biscuits, rice bread, and rice cracklings.
The Flour& Fibers website says the store also offers gluten-based gluten-only breads, cakes, and muffins.
The website also states that “there will be no gluten, sugar, and dairy products in the store.”
The company’s owners have a history of making healthy choices for their customers.
Last year, the company announced that it would stop using corn syrup in its bakery products.
The bakery will now only use soy-based oil.
Flour’s owners also say they are committed to making healthy products.
“We’re just trying to keep it real,” owner Julie Tull said.
Tull told Oregon Public Broadcasting that they wanted to focus on health.
“I’m a foodies, so I just want to be healthy,” she said.
“And I’m trying to eat the right foods.”
The bakery is a little different from many of the others that offer gluten-friendly flour options.
For example, the bakery doesn’t use any of the flour’s many ingredients, including wheat flour, rice flour and coconut oil.
Instead, the store uses a gluten free rice flour blend that includes the natural ingredients such as flax seed, sunflower seed, and flax meal.
Flours made from the flax and sunflower seeds are less processed and have a more nutty flavor, according to the company.
The ingredients aren’t added to the flour to make it gluten-containing.
Toggling the flavors Toggled Flour, which is owned by Julie Taggart, says that it’s not a gluten or dairy-free bakery.
Taggert’s co-owner, Mark Zeller, told ABC News that the company does not offer gluten free flours.
“There’s nothing there.
We are a non-gmo certified organic bakery, so that’s a big deal for us.
We’re really committed to using all natural ingredients,” he said.
The gluten-Free Flour store is just one of many Whole Foods stores to offer gluten alternatives.
Whole Foods announced earlier this year that it was eliminating gluten from its baked goods.
But that change didn’t mean that Whole Foods wasn’t using other ingredients.
Targets of the gluten-saturated food chain include meat, fish, dairy, eggs, and other foods that are rich in fiber.
Many of these foods are not as healthy as those that are made with gluten-fortified foods, but they still may not be suitable for many people.
Flakes, muffins, and breads that have a few ingredients in them that are not gluten-intolerant also are not suitable for people who are gluten-sensitive.
According to the U.S. Department of Agriculture, there are approximately 300 million people in the United States who are at risk of developing celiac disease.
The U.N. estimates that roughly 5 million people suffer from celiac, which can cause diarrhea, constipation, and gas, and affects an estimated 1.5 million children in the U.