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Flours & Grains

Both Conventional and Organic Varieties

Coarse flour ground from dried maize (corn). It is a common staple food, and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour.

Corn Flour

Coconut flour is made from ground coconut and is an excellent high-fiber alternative to wheat. It has the highest fiber content of any flour having a very low concentration of digestible carbohydrates. It makes an excellent choice for those who must restrict their carbohydrate intake.

Coconut Flour

Blend of raw, sprouted almonds and buckwheat plus other nutrient dense superfoods. Use this all-purpose and gluten-free flour as a base for breads, cookies or any 'unbaked' goods.

Rice flour (not starch) is a form of flour made from finely milled rice. Rice flour is a particularly good substitute for wheat flour for those who are gluten-intolerant. Rice flour is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.

Rice ( white / brown) flour

one of the healthy alternative to wheat flour, it is made from grinding the grains of rye.It has a slightly sweet-sour flavor.

Rye flour

A fruit seed related to rhubarb and sorrel, Buckwheat is available throughout the year and can be served as an alternative to rice or made into porridge. It is a suitable substitute for grains for people who are sensitive to gluten.

Buckwheat flour

Considered a health food, Soya flour is made by grinding roasted soybeans into a powder.

Flour made with a mix of different grains such as Wheat, Black Gram, Oats, Corn.

Coarsly ground flour of Wheat retaining its fibre content.

Finely ground flour of wheat used in baking.

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