At Due North, we’re transforming the gluten-free experience. A diagnosis can feel overwhelming, especially when it means rethinking cherished family recipes. But with Due North's proprietary All-Purpose Flour, you don’t have to give up the dishes you love. Whether you're baking cookies, making homemade bread, or cooking your favorite savory meals, Due North’s blend is a game changer. It looks, acts, and tastes just like the baked goods and meals you’ve always enjoyed—only gluten-free! Bring back the joy of cooking and baking for yourself or a loved one. Try it today and unlock a world of delicious possibilities—without the struggle!
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Best Seller
Due North’s gluten-free caramel rolls are our #1 bestseller! Since we started, we’ve sold over 7,000 of these soft, gooey treats topped with rich caramel glaze. Customers can’t get enough of their irresistible flavor and perfect texture!
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The Magic Behind it All
Due North’s proprietary all-purpose gluten-free flour is a seamless 1:1 substitute for traditional flour, making it easy to recreate your favorite baked goods without compromise. Designed for effortless transition, it helps those newly diagnosed with gluten sensitivities rediscover the joy of baking and living fully again.
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New Product
Due North’s newest creation is the ultimate gluten-free sandwich bread—soft, light, and sturdy enough to hold together without crumbling. Unlike most gluten-free breads, it doesn’t need to be toasted to taste great. Made with Due North’s proprietary white bread flour blend, this bread delivers the perfect texture and classic flavor everyone has been asking for. Finally, a gluten-free sandwich bread that truly feels like the real thing!
Our Journey...
Creating a gluten-free flour blend that rivals traditional gluten-based products has been an incredible journey, one born from frustration, determination, and an unrelenting desire to make a difference. It all started with a simple yet profound challenge: how could we enjoy the baked goods we loved growing up without compromising on taste and texture? Time and time again, we were told it couldn't be done. Gluten-free products, people said, would never taste the same as traditional counterparts. They would always be dense, gritty, crumbly, and leave an unmistakable aftertaste. But Mary Moser (L) and Kristi Hovland (R) refused to accept that.