Showing 13–19 of 19 results
Organic Self Raising White FlourFrom: $2.75
This organic white self-raising flour is made by milling the whole wheat grain and then the bran is sieved out and then levening agent’s Cream of Tartar and Bicarbonate of soda are added.
Unlike most commercially available white self-raising flours, there is no bleaching, no further refinements and no other additives.
How to Use:
This flour is more flavoursome and has a stronger texture than other white self-raising flours. It can be used as an all-purpose self-raising flour suitable for many everyday cooking needs.
Organic Sorghum FlourFrom: $3.75
Sorghum flour is made from ground Sorghum wholegrain. It can be used for cooking and baking.
How to Use:
Sorghum flour has a bland flavour making is ideal for baking as it does not alter the taste. It is traditionally used for making pancakes, fermented porridges and flatbreads. It can be substituted in any recipe that uses flour including cakes, breads, and muffins.
When baking with sorghum flour it is worth noting that it will produce a drier product which is likely to crumble. Extra ingredients and binding agents must be added to reduce dryness such as baking powder, extra butter or oil, eggs or cornflour.
Organic Tapioca Flour$7.95
Tapioca Flour, also known as tapioca starch, is a white starch extracted from cassava root. When the roots have fully developed, they are harvested and processed to remove toxins. The starch is then extracted from the root by pulping the mixture, then separating off the liquid which is then dehydrated.
Organic Tapioca Flour is a mildly sweet flavoured white flour that is great for baking, especially good in cakes and biscuits and wonderful pie crusts. Because it has a very smooth texture it can also be used to thicken sauces. Used to replace wheat flour and corn starch, it is also a substitute for arrowroot in many recipes.
Use Organic Tapioca Flour is especially popular in recipes and is suitable in sweet or savoury cooking due to its subtle flavour. In baking it is best in combination with other flours as it binds with the other ingredient and improves the structure and texture. It is great in bread, cookies and cakes, and helps create delicious crisp pie crusts. Tapioca flour is an excellent thickener in sauces, hotpots, pie fillings and soups.
To substitute Tapioca Flour for arrowroot as a thickener or in baking, replace one for one. Tapioca can also be used in recipes to replace corn starch at a ratio of 2 tbsp. of tapioca flour for each tbsp. of corn starch required.
Organic Tapioca Flour (starch) from Cassava root
Organic Unbleached Plain White FlourFrom: $2.50
This organic unbleached Flour is produced by milling the whole wheat-grain and sieving out the bran. It is suitable for everyday cooking needs.
Unlike most commercially available white plain flours, with this flour there is no bleaching, no further refinements and no other additives.
How to use:
It has more flavour and has a stronger texture than other white plain flours. Ideally it should be refrigerated to retain freshness. It can be used as an all-purpose plain flour suitable for many everyday cooking needs.
Plain Wholemeal Biodynamic FlourFrom: $3.15
Flour made from milling the whole wheat grain. The wheat used in this flour is grown under biodynamic principals. Used in all areas of cooking.
How to use:
This plain wholemeal biodynamic flour is suitable for cakes or flat breads but can also be used for most everyday cooking needs. It is important to remember that because this is a wholemeal flour it will absorb more moisture than its white counterparts, for this reason you must consider the moisture levels of your dish or cake you are making. You may find it worthwhile to let it sit for a little while after mixing in the flour and adding a little more moisture if needed after the absorption takes place.
Biodynamic Whole Wheat
Spelt Organic Unbleached White FlourFrom: $5.50
Spelt is an ancient grain related to wheat that has a delightful nutty taste and aroma. Organic Australian grown Spelt grain is stone ground before the bran is sifted off, leaving this delicious plain white flour. Certified organic, it is unbleached, contains no artificial additives and is non GMO. Although Spelt contains gluten, some people find it easier to digest than wheat. Organic Unbleached White Spelt Flour can be used anytime a recipe calls for plain or all-purpose flour. The full flavour of this organic flour is wonderful in home-made bread, cakes, desserts, sauces, fresh pasta and pizza dough.
How to Use:
Organic Unbleached White Spelt Flour is delicious and can be used for all your home-baked goodies and any time a recipe calls for plain or all-purpose flour. Spelt flour often requires a little less liquid than wheat flour – try reducing liquid by 10 %; and may not rise as much as some other flours. As this Spelt Flour is a plain flour it is necessary to add a raising agent, such as yeast or baking powder, when baking or using a recipe that needs self-raising flour. Spelt flour combines well with other flours and is absolutely scrumptious in home-made bread, puddings, cakes, muffins and biscuits. It is also suitable for rue and sauces; batters and ‘dusting’; and can be used to make scrumptious fresh pasta and pizza dough.
Organic Unbleached White Spelt Flour.
Preservative Free, Non GMO. Vegan.
Wheat Free Self Raising FlourFrom: $2.90
A wheat free self-raising flour that has been developed to be able to be used in most recipes that require wheat flour. May be used in all areas of cooking and baking.
How to use:
This is a versatile flour that can be used in everyday baking, cooking and batters. Substitute equal amounts of this flour as the original recipe asks of self-raising wheat flour.
Maize Starch, Tapioca Flour, Rice Flour, Raising Agents: Glucono Delta Lactone, Sodium Bicarbonate, Vegetable Gum: Guar Gum.