Our Ingredients

We want to include this list to be transparent about our ingredients for those with other dietary restrictions and to describe their benefits. We try our best to accommodate many other allergies, but keep in mind we cannot ensure full safety. Please give us a call to see what can be done!

Ingredients

Almonds: We use almond flour in some of our sweets. Almonds contain lots of nutrition including vitamin E, magnesium, biotin and manganese. This a good flour for those on a paleo diet, but is not nut allergy friendly.

Apple Cider Vinegar: Adding yeast into apple juice will begin a fermentation process and turn the juice into alcohol. Bacteria turns the alcohol into acetic acid which gives it the vinegar smell and taste. When used in baking, it aerates the baked good to ensure a fluffy outcome. It has many healthful properties including antioxidant and antimicrobial effects.

Buckwheat: Sounds like celiacs should stay away from this ingredient, but it is actually a pseudocereal which means completely gluten-free. It can be ground into a flour or used as roasted grain-like seeds. Buckwheat is a nutritious whole grain that is packed with protein, fibre and energy.

Chia: These tiny seeds are one super food! They are the seeds of salvia hispanica and are a wonderful addition in muffins or other baked goods. Chia is filled with omega-3, iron, calcium and protein which will help you feel fuller longer.

Coconut Milk: This is a great milk alternative extracted from coconut meat. It is rich in calcium, potassium, magnesium, iron and good fats.

Cornstarch: Used very sparingly; this starch is derived from corn grain and is often used as a thickener. Although it brings no nutritional value, it is often needed in gluten-free baking to produce a smooth texture. 

Fava: Fava bean flour is made from ground beans making it naturally gluten-free. This flour is a great source of fibre, protein and iron.

Flax: Flaxseed is filled with many nutrients and is a great addition to baked goods. It is most known for containing lignans –very powerful antioxidants. Flaxseeds also contain omega-3, vitamin-B, calcium, magnesium and potassium to name a few.

Garbanzo: This flour is made from ground chickpeas (or garbanzo beans). It is rich in fibre, copper, iron, zinc and protein which makes it a great gluten-free flour.

Millet: Millet is small-seeded grasses, grown as cereal crops or grains. Known as the least allergenic and most digestible gluten-free grains.  Millet is rich in protein, essential amino acids and dietary fibre.

Oats: We only use certified gluten-free oats, so no worries here! Oats are a mild and very healthy grain filled with vitamins, minerals, fibre and antioxidants.

Potato Starch: Potato starch is extracted from potatoes making it gluten free, dairy free, grain free and soy free. Using potato starch in baking can extend shelf-life and provide a soft texture.

Psyllium Powder: Psylllium is made from the husks of the plantago ovata plant's seeds. It is known to enhance digestive health, high in fibre and low in carbohydrates. In baking it helps retain moisture and prevent crumbling.

Quinoa: Quinoa is classified as a pseudocereal and are the seeds grown from herbaceous plants. They are high in protein, fibre, vitamin-B and dietary minerals. Check out our quinoa chili to see these seeds shine!

Rice Flour: White rice flour, brown rice flour and sweet rice flour are all used in various items at Cocoabeans. Made from finely milled rice, this flour is very popular in gluten-free baking. White rice flour is less nutritious than other flours, but is still a source of vitamin B, iron and protein. Brown rice flour is high in insoluble fibre, protein, iron and other vitamins. 

Sorghum: Sorghum is a gluten-free grain and is a relative of millet. Sorghum contains lots of iron, calcium and potassium, protein and fibre. It has been found to contain a high amount of antioxidants as well. Sounds like one healthy grain! In baking, it helps improve the texture and some say it tastes similar to wheat.

Sunflower oil: Made from pressed sunflower seeds, this oil is packed with vitamin E. It does not contain any carbs, cholesterol, or sodium.

Canola oil: Manitoba canola oil that is NON-GMO, cold pressed, harvested and processed right here in our province. It is a lighter in weight oil than Sunflower oil and has a rich golden colour.

Tapioca Starch: Tapioca is extracted from the root of the cassava plant. Although not necessarily nutritious, it is very useful in gluten-free baking. It can be used instead of cornstarch and creates a crisp and chewy texture.

Teff: Teff is a fine grain from a grass. Comparatively to other grains, teff is a good source of copper, magnesium, potassium, phosphorus, manganese, zinc, and selenium. It is the star of our delicious teff bread! 

Xanthan Gum: Xanthan gum is a microbial polysaccharide that results from using the bacterium Xanthomonax campestris in the natural fermentation of glucose or sucrose. Sounds very complicated but, xanthan gum plays an invaluable role in gluten-free baking. Even a small amount gives structure to baking!

Allergens

Soya Lecithin: Our rich chocolate chips and wafers used in various bakery items does contain Soya Lecithin. We can adjust certain orders, but are unable to guarantee that there is no cross-contamination. Please call ahead to let us know of any allergies so that we may take the proper precautions when placing an order.

Nuts: We do have a few items that contain nuts. We are unable to guarantee that there is no cross-contamination. Please call ahead to let us know of any allergies so that we may take the proper precautions when placing an order.

Egg: We have a number of egg containing items. We can adjust certain orders, but are unable to guarantee that there is no cross-contamination. Please call ahead to let us know of any allergies so that we may take the proper precautions when placing an order.