Blog

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.

Sharing food is sharing love. Here's a compilation of our favourite Valentine's Day Recipes so you can get all warm and cosy with the ones you love.

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.

"Why did we take egg out of the bread that was already one of the best products on the market?"

What questions do our customer care team get asked most often about our gluten-free home delivery service? Our Order Desk aficionado, Kendra, gives us the low-down.

Kinnikinnick only includes ingredients in products that are clearly labelled on the package. Always. No substitutions, no exceptions.

The extra measures we're taking at Kinnikinnick to bring you safe and scrumptious food in the time of COVID-19.

Breads on sale at Canadian Sobeys & Safeway until May 6th. At participating stores only.

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.

So much creativity bursting through photographer Curtis Comeau & Stylist Lindsay Elms during our Thanksgiving e-Cookbook photoshoot. Download cookbook FREE.

The best barrier against cross-contamination on the BBQ could be a grill mat. You can cook everything on it, nothing sticks & it's clean in seconds.

A simple trick for collecting all the BBQ condiments in one spot. Use a muffin tin.

More inspiration than recipe, how to stay cool when the temperature swelters. Spritz.

It's S'more Season. Here's a list of our top ten favourite ways to celebrate the lofty mix of graham style crackers, chocolate & marshmallow.

Read these tips to make sure the most romantic day of the year is safe and scrumptious.

The latest trend in allergy management - Free From means foods produced without ingredients and additives you must or want to avoid.

People sometimes ask why is the cost of gluten free & free from foods higher than 'normal' foods. Reasons are the cost of securing and testing so many different safe ingredients needed to create great bread and baking.

It's one thing to make a dozen muffins for tea-time. But how do you make a few thousand a day? Brainstorming, testing, failing, succeeding and going back to the drawing board is all in a day's work for Kinnikinnick's Innovation Manager.