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Amaranth Flour
Amaranth flour is a light tan powder, that has a nutrional punch. It has a woodsy, peppery flavour and a corn-like aroma.
Arrowroot Flour
Arrowroot is a fine textured, flavourless powder. It is often used as a thickener or in baked goods.
Buckwheat Flour
Buckwheat flour is made from finely ground buckwheat groats. It has a walnut, slightly cocoa-like flavour, and is often used as an alternative to wheat flour in baking.
Chestnut Flour
Chestnut flour is made from ground whole chestnuts and can be used as gulten-free alternative to wheat flour. It has a pale brownish-white colour with a mild, nutty flavour.
Chickpea Flour
Chickpea flour is both high in protein and gluten free. It is great to use in bakery items, or a a natural soup thickener.
Double 00 Flour
Double 00 flour is an Italian flour that has a very elastic gluten and soft starch flavour , making it excellent to use for pizza.
Golden Quinoa Flour
Golden quinoa flour has a fine texture, and a nutty clean flavour. The beige coloured flour is made from milled white quinoa and is naturally gluten free. .
Hemp Flour
Hemp flower is plant based and naturally gluten free. It is both versatile and full of flavour making it an ideal ingrediant for vegetarians, vegans, those with gluten intolerance and all bakers.
Masa Harina Flour
Masa harina is a type of corn flour that has a fine, soft texture. Typically used in Mexican cooking, it is a grerat vehicle for a wide variety of flavours.
Rice Flour
Rice flour is finely milled with a slightly sandy texture. Naturally free of both wheat and gluten making this product a staple for gluten free cooking. Rice flour has a gentle flavour and jas a creamy white colour
Semolina Flour
Semolina flour is milled from durum wheat. It has a mild wheat flavour and fine powdery texture. Use to make pasta, couscous or pizza crust.
Spelt White Flour
Spelt white flour is milled from spelt, which is a relative of wheat. It has a mildly sweet, nutty flavour and can be used as a substitute for all-purpose flour in most recipes.
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