Showing 13–21 of 21 results
Organic Quinoa FlourFrom: $8.75
Quinoa flour is made by grounding up the quinoa grain. It is mainly used in making baked goods.
How to Use:
Quinoa tastes great (it has a slightly sweet and nutty flavour) and also adds a lightness to baked goods without using white flour. Quinoa flour makes great biscuits, muffins and pancakes. It must be combined with gluten-rich flours when making cakes and breads that rise.
It can also be used as a thickening agent for sauces, as a cornflour would be used.
Organic Rye FlourFrom: $2.25
This Organic rye flour is made by milling the whole rye grain. Used mainly in baking.
This organic rye flour undergoes no bleaching or refinement. It therefore contains the bran and germ as well as the endosperm.
Rye flour produces baked goods that are moist and dense.
How to Use:
Rye flour has a stronger flavour than most grains and works well when mixed with other grain flours to even out the taste.
Organic Whole grain rye
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 Self Raising Wholemeal FlourFrom: $1.73
This wholemeal self-raising flour is made by milling the whole-wheat grain and then the levening agent’s Cream of Tartar and Bicarbonate of soda are added.
This flour can be used as an all-purpose self-raising flour and is suitable for everyday cooking needs.
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. 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.
Organic Whole wheat.
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 Wholemeal Spelt FlourFrom: $5.25
This organic wholemeal spelt flour is made by stone-milling the spelt grain. Spelt flour is used in everyday cooking.
There are no additives in this flour nor has it been bleached or refined.
This flour will give baked goods a finer more crumbly texture and a more wholesome delicious nutty taste.
How to Use:
Spelt flour has a nutty flavour and can be used in everyday cooking to replace plain wholemeal flour to provide an improved taste to whatever is being cooked and more nutrition. Spelt flour is delicious when used in making bread, pasta and cakes.
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.
Teff Flour IvoryFrom: $3.98
Teff is a grain that has red-brown and ivory varieties. It is traditionally used in Ethiopian cuisine, particularly Injera – a fermented pancake-like flat bread. Finely stone milled in Australia, Ivory Teff flour has a nutty flavour that is milder in taste than Brown Teff.
How to Use:
Teff Flour can be used in place of any other flour for all baking requirements including pastry, pancakes, biscuits, bread and muffins. Combine with shredded coconut, butter, and honey or maple syrup for a delicious crumble topping, or cook with cinnamon and your choice of milk to make a quick and healthy porridge. Teff flour will also thicken sauces and can be used to make seasoned stuffing.
Stone-ground Ivory Teff.
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.