TruEats
TruEats is rooted in the ancient wisdom of holistic health — combining nutritional knowledge long celebrated in Eastern cultures with the best of modern nutrition science, so every product is nutrient-dense without ever tasting like it.
But we don't believe one ingredient list works for everyone. That's why our Low Glycemic (Black Label) and Simply Delicious (Green Label) lines start from two different pantries, each built to solve a different problem — and both held to the same rule: nothing artificial, nothing you can't pronounce.
Our original ingredient system centers on the TruEats Flour Blend — chickpeas, buckwheat, almonds, moong dal, and urad dal. These aren't trendy substitutes; they're some of the oldest cultivated legumes and seeds in the world, chosen because they're naturally gluten-free, high in protein and fiber, and low on the glycemic index, making them a safe option for those with diabetes or pre-diabetes.
Our newer line starts from a different question: what's the cleanest and simplest ingredient list that still bakes beautifully? The answer is three whole-grain staples — oats, sorghum and rice.
No gluten, no dairy, no soy — and no nuts, which means Simply Delicious is naturally allergen-free.
Whichever line you reach for, every TruEats product is gluten-free, no sugar added and made with nothing artificial — real, recognizable ingredients, chosen on purpose, for the table you're actually feeding.
A legume that is a good source of plant protein and fiber and high in antioxidants and good fatty acids. Chickpeas, also known as Garbanzo Beans, are commonly used across the world in a multitude of global cuisines, including Mediterranean diets where they are used to make foods like hummus.
A seed, rich in protein and fiber, as well as a variety of antioxidants and other nutrients. Contrary to its suggestive name, Buckwheat is NOT a form of wheat. In fact, it isn’t a grain at all. This plant is commonly cultivated in Asia and can be used for a variety of culinary purposes.
A seed that provides a great amount of energy, proteins, minerals, vitamins and fiber. The almond is the edible kernel of the fruit of the sweet almond tree that is low in carbs but high in healthy fats, protein and fiber.
Moong Dal, alternatively known as mung bean or green gram, is a legume mainly cultivated in East Asia, Southeast Asia and the Indian subcontinent. It has a long history of food and medicinal use throughout Asia due to significant nutritional and health benefits.
Urad Dal is a legume that originated in India and has been cultivated since ancient times. It is one of the most highly prized pulses in India and is an excellent source of vitamins and minerals.
Oat Flour is a highly nutritious, fiber-rich, and naturally gluten-free alternative to wheat flour. It supports heart health by lowering cholesterol, aids in weight management by increasing satiety, and stabilizes blood sugar levels. Rich in essential minerals like manganese, phosphorus, and magnesium, it offers superior nutrition for baking.
Sorghum flour is a highly nutritious, gluten-free, and fiber-rich alternative to wheat, offering significant health benefits including improved digestion, stable blood sugar management, and high antioxidant levels. Its mild, mild-sweet flavor and dense texture make it ideal for baking, while its high protein and mineral content supports heart health and satiety.
Rice Flour is a versatile, gluten-free, and easily digestible alternative to wheat flour, ideal for those with celiac disease or gluten sensitivity. It is low in fat, provides quick energy, and contains essential minerals like calcium, magnesium, and selenium.
