So What Does MFB Bake With?
We get a lot of questions about how we bake such delicious sweets and treats without using traditional baking ingredients. Below, we provide answers to many common questions we receive, specifically about the type of ingredients we use.
You can also read about our nutritional philosophy and our commitment to being
an allergen-friendly bakery. If you have further questions after reviewing this page, please use the contact form on this site or email us at email@example.com.
Our Allergen-Friendly Commitment
All items baked by MFB are free of these common allergens: wheat and gluten, dairy and casein, soy, egg, corn, potato, peanuts and tree nuts. MFB also does not use artificial ingredients, preservatives, chemicals or food dyes. And all efforts are made to use non-refined sugars. The exception to our use of non-refined sugar comes in some of our icings and frostings and a few treats that need a white or clear sweetener. In that case, MFB uses organic cane sugar. Please inform us if you have an allergic response to cane sugar.
Ingredient Due Diligence
Many of our ingredients come from facilities that are free of the common allergens. Unfortunately, at this time, we are not able to purchase all of our products from these types of facilities. However, the manufacturers that we purchase from use strict guidelines and best practices to avoid cross-contamination of allergens.
Ultimately, it is the customer's responsibility to check all ingredients to ensure our baked goods are safe to consume. Feel free to contact us for more information or if you have special dietary needs.
As for MFB's baking facility, it is not a dedicated or certified gluten-free or allergen-free kitchen, but no cross-contimination ingredients are kept in the same storage areas and refrigeration/freezer areas. All baking equipment (bowls, spatulas, beaters, etc) are stored separate and are cleaned separately as well. Every possible effort has been made to prevent any cross-contamination.
MFB uses a variety of different ingredients to produce delicious sweets and treats while remaining true to our allergen-friendly committment. Here is a list detailing our ingredients. More information, including helpful videos and links, will continue to be added. Should you have any questions about the ingredients listed, please contact us!
Gluten Free Flours:
MFB uses two flour blends in our baked goods. These blends are personally hand-mixed and the flours come from a variety of sources. While the flours we use are not all organic, they are certified gluten free and non-GMO.
MFB Flour Blend: Ivory or Dark Teff, Sorghum, Millet, Tapioca, Potato and Arrowroot
Replacing butter or other fats in recipes can be difficult once you factor in other possible sources of food allergies. MFB believes in using healthy substitutions, which is why we use coconut oil and palm shortening exclusively in our baked goods.
Coconut Oil is a non-hydrogenated, naturally saturated oil that does not contain any trans-fatty acids. Coconut oil contains lauric acid, which has been found to contain anti-bacterial and anti-viral properties, making it beneficial for our immune systems. Coconut oil is predominantly made up of medium-chain triglycerides (MCTs) which are converted into energy and do not store as fat. MCTs actually help the body metabolize and burn fat more efficiently.
Palm Shortening is derived from palm oil. In its natural state, palm oil is a mixture of saturated and unsaturated fatty acids, with most of the unsaturated fat being monounsaturated fat. Palm shortening is palm oil that has some of its unsaturated fats removed, giving it a very firm texture, and high melting point. It is NOT hydrogenized, and contains NO trans fats.
MFB understands sweets and treats are meant to be sweet! And we also subscribe to the idea of "everything in moderation." That said, we also are very conscious of the obesity epidemic in America, particularly it's affect on our children. It is possible to have our sweet treats be a little healthier by using unrefined sugars and less of them. To that end, MFB uses a variety of natural sweeteners, many of them lower on the Glycemic Index. We avoid overly processed sweeteners and choose instead to use organic, vegan, non-GMO options.
Coconut Sugar is the main granulated sweetener used in MFB baked goods. Coconut Sugar tests low on the Glycemic Index and is high in nutrients. It is produced from the nectar of tropcial coconut palm blossoms. It is a sustainable product, organic, gluten Free and certified vegan. It has a lovely molasses taste and is a perfect replacement for cane sugar.
Maple Syrup is unprocessed and organic by nature. It contains manganese and zinc, and natural antioxidants. MFB uses maple syrup that is 100% pure and natural, free of chemicals, preservatives or added sugar. And who doesn't love the taste?
*MFB does use a few other sweeteners in very small amounts in certain recipes. We are constantly striving to perfect new recipes that will eventually allow us to discontinue the use of these sweeteners. Until that time, please know we do use Organic Cane Sugar and Powdered Sugar. The Cane sugar is organic and vegan and the powdered version does not contain cornstarch.
**Please also note the chocolate chips we use contain evaporated cane juice.
Although most of our sweeteners are known to be healthful, low-glycemic alternatives for those with diabetes, they may not be safe for everyone. Please consult with your physician to determine whether you should enjoy our baked goods. If you have an allergic response to cane sugar, please inform us when ordering and we will use beet sugar as a replacement.
MFB never uses artificial sweeteners in our products.
Organic Cocoa Powder is our choice for cocoa powder. It is Dutch Processed, organic, vegan and fair trade.
Chia Seeds are MFB's go-to egg replacer in many recipes. Yes, the one and the same as "ch-ch-chia" heads. Chia seeds are high in omega-3's, antioxidants, protein and fiber. They are easily digested (as opposed to flax seeds) and do not need to be ground to release their nutritional benefits. When mixed with water, chia forms a gel-like substance that provides the binding function of eggs.
Coconut Milk is used as a liquid/milk replacement in many of MFB's recipes. Coconut milk is made from the pressing of fresh, ripe coconut meat. It contains many of the same nutritional benefits as coconut oil and can be used not only as a milk replacement but also as an alternative to dairy whipped cream. It's great in smoothies, too!
Dried Spices lend exceptional flavor to any baked good, but they are particularly helpful with assisting gluten-free and allergy-friendly treats taste for similar to their allergen-filled counterparts. MFB purchases organic spices from a reputable company and use them generously in our baked goods.
Baking Powder often contains cornstarch or potato starch. MFB, however, uses a baking powder mixture made from cream of tartar, baking soda and arrowroot starch.
Coconut is used in some batters and used as a garnish for some sweet treats. Our coconut is unsweetened, organic and contains no sulfites or preservaties.
Quinoa Flakes are used in MFB recipes that normally would require oats. We are aware of certified gluten-free oats, however many people who are gluten sensitive or have celiac disease may still react to oats. MFB chooses to simply replace oats with quinoa flakes. Quinoa, a seed not a grain, is very high in protein and amino acids, gluten free and our variety is organic.
Chocolate is a favorite food group at MFB. But seriously, we love chocolate and know many of our customers do as well. The chocolate we use is free of the common allergens but does contain evaporated cane juice. Should you have an allergy to chocolate, MFB offers many options that are free of chocolate.
Food Coloring is used to create beautifully frosted cakes, cupcakes and cookies. However, most pre-packaged sweets and treats are colored with food dyes, which have been linked to unwanted health and behavioral issues, especially in children. MFB uses natural food coloring made from plant extracts. Our colors may not be as vivid, but we believe it's worth the trade-off.
Gums, such as xanthan and guar gum are often used in gluten-free baking. MFB chooses not to use either as there is a possibility for a food reaction for people who are senstive to corn and soy. Instead, MFB uses chia and/or psyllium husks.