Host of a Canadian Celiac Podcast Sue Jennet sits down with Kinnikinnick President & owner Jerry Bigam for a heart to heart on changes brought on by the Covid pandemic.
Pt. 1 of 2, explaining everything you need to know about which gluten-free mixes to use, and how best to bake and build a tiered cake. In Pt 2 I go over icing mishaps.
The second in our series of gluten-free cake baking 101. Your cake is the canvas and the icing is your paint-palette. Turn your cake into a masterpiece of simplicity or multi-layered artistry with these simples do's and don'ts for classic icings.
Kris Smaldon's passion was to help kids in hospital & families cope with difficulties resulting from a medical diagnoses. She thought she'd heard of every ailment a child could possibly suffer from.
Until her own daughter was diagnosed Celiac. What?
Pioneering gluten-free since 1991, thirty years of challenges and changes. Owner Jerry Bigam reflects on years past and the road ahead.
Celebrating our family in the celiac & allergy communities.
Finding out who had celiac disease in fifty-eight year-old Anne-Marie Bacon's tight-knit family was like watching dominos fall.
First, newborn grand-daughter Holly, next...
Everything came full circle in the garden. "It was like a sign from the heavens," Giselle exclaims, recalling the time she'd asked a stranger "What's that prickly-looking bush in your yard?" "It's Kinnikinnick", the gardener offered,
When you're baking free from gluten AND egg, there's a range of replacements. Some work better than others. Chef Lori Grien gives you the 101 of what to use depending on whether you need a raising agent or a binder.
Keep your cookbooks. The dos and don'ts of how to use gluten-free flour successfully.
You need a blend of ingredients to mimic the elasticity of gluten in flour. A base flour, protein, acid and a gum. Chef Lori Grein shares her wisdom.
It's all in the flour. One dough, endless ways to bake gluten-free bread. The only recipe you'll ever need. Bookmark this page and get baking. There's a dairy-free version too.
What fun! An explosion of flavours nestled in a moist cake using Kinnikinnick White Cake Mix. Layered with cream filling and fruit. Topped with a cornucopia of candy. Here's how to make it, packed with icing & assembly tips.
We're 30 in 2021. From humble Farmer's Market beginnings, pioneering free from gluten & allergens across N America in stores and as the first food company providing online ordering. Today we're in 15,000 stores across the continent & still family owned.
How many eight year olds do you know saving up for college by selling home-made cupcakes & cookies at a country market? Audrey & her little sister made $400 on their first day, selling lemonade & gluten-free goodies made with Kinnikinnick cake mixes.
As more people avoid eggs due to allergies, we keep pioneering plant-based ingredients in our gluten-free baked goods. So scrumptious, you don't need to be allergic to love them. Great for vegans too.