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Our sustainable flour range uses grains that are certified sustainable from farmers that focus on soil health. The grains are grown using farming techniques that support soil improvement, use natural inputs and promote the long-term sustainability of the environment. Spelt is the most common whole grain wheat free flour, often used in pasta and bread.

Made from Thai sticky rice. Great for adding to batters to make them a little more crispy as well as a wheat free alternate as a thickener etc in desserts.

Wholemeal spelt is full of the goodness wholegrains provide.

Soy flour can be used coarsely powdered as a thickening agent in gravies and sauces, or it can be added, finely powdered, to baked goods. It is used extensively to make fudge and other candies, pies, doughnuts, cakes and rolls, pasta, pancake mixes and frozen desserts.

Enzyme active Malt Flour is prepared by germinating cereal grain under controlled conditions, drying and milling. May have a small quantity of wheat flour added to standardise enzyme activity.

A wholemeal flour which is milled from sound hard and semi-hard Australian wheat. The flour has a medium/high protein level and is of goof bread baking quality.