Guide to Flour Types and Uses
Choosing the right flour is essential to the success of your baking as the type of flour used affects the flavour, texture, appearance and nutritional content of what you are making. Our guide to the different types of flours below can help you select the right one every time.
Organic Flours
We have a fantastic range of certified organic flours available in a range of sizes including our most popular bulk 5kg or 12.5kg bags! Most of our flours are 100% stoneground flours from Demeter Farm Mill in Gunnedah, NSW Australia.
Almond Flour
This flour is referred to as almond meal in our product range! We have two varieties: Organic Almond Meal Natural where the whole raw almond has been ground into a meal (husk, skin and all) producing this completely natural meal! Our Almond Meal Blanched is a white creamy colour due to the removal of the husk prior to the almonds being ground. Australian Conventional Natural Almond Meal also available! Almond flour or meals are great for baking moist and dense gluten free cakes and biscuits or add to your smoothies for extra protein!
Unbleached White Bakers Flour
Produced by milling the whole wheat grain and sieving off the bran. This is an unrefined flour, no bleaching or additives used! This flour has a creamy colour, is more flavoursome and has a stronger texture than other white flours. This all purpose flour is suitable for most everyday cooking needs.
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Wholewheat Bakers Flour
Contains the bran and germ as well as the endosperm, so is a highly nutritious flour. Medium-brown in colour, this flour gives a hearty flavour and robust texture to baked goods. An all purpose flour which is suitable for most everyday cooking needs. Try our Hot Cross Bun recipe!
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Besan Flour
Produced by dehusking and milling brown chick peas! Besan flour has a strong nutty flavour. It is commonly used as a binding or thickening agent in many recipes. Used widely in Indian and Middle Eastern cooking for pancakes, dumplings and sweetmeat. It is also commonly used for pakora batter.
Brown Rice Flour
Produced by milling the whole brown rice grain into a fine flour. This gluten free flour is used for shortbread and some varieties of oriental noodles. It must be mixed with gluten-rich flour to make a yeast-raised bread, as it tends to produce crumbly baked goods when used alone.
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Buckwheat Flour
Typically more coarse and more highly coloured than wheat flour. Buckwheat flour is reported to improve cardiovascular health! Best for pancake mixes, cakes, biscuits, breakfast cereals and noodles (not suitable for bread making).
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Unbleached White Cake Flour
A low protein wheat flour which comes from a soft wheat variety. Produces a fine, light flour with the bran sifted out. Suitable for cakes, biscuits, pastries, muffins and pancakes!
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Wholewheat Cake Flour
This is a 100% wholewheat flour from a special soft wheat variety. All of the fibre and goodness of the whole grain is retained in this flour! Suitable for cakes, biscuits, pastries, muffins and pancakes!
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Coconut Flour
Made from fresh coconut meat! The meat is dried and defatted and then finely ground into a powder. This is a low carbohydrate, high-fibre and gluten-free alternative to wheat flour, and very popular in paleo and grain-free diets! In baking, you cannot substitute coconut flour for wheat or other grain-based flours at a 1:1 ratio. Substitute 1/3-1/4 cup coconut flour for 1 cup grain based flour (about 15-25%). Coconut flour is very absorbent so you will need additional liquid or eggs to grain flours, and generally very little coconut flour is needed for recipes.
Khorasan Unbleached White Flour
A highly nutritious, ancient cereal wheat grain, also known as Kamut. Rich in vitamins, minerals, amino acids, lipids and fatty acids. Khorasan or Kamut flour has a subtle sweet flavour! It is easier to digest, so may be tolerable to those with wheat sensitivities (does still contain gluten). Use for pasta, high energy breakfast cereal, bread, cookies, snacks, soups and noodles.
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Light Sift Wheat Flour
A high protein wheat flour (over 13%). This 100% stone ground flour is sifted to retain 75-80% of the bran. You can use this for all breads, it produces a softer loaf than whole wheat flour. Try our Irish Soda Bread recipe!
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Millet Flour
Gluten Free. Millet flour is great for making flat bread, tortillas and corn chips! It has a subtle sweetness and commonly used in combination with other flours in baked goods.This flour adds a delightful creamy colour to your baking, along with some extra vitamins and minerals!
Premium Bakers White Flour
A high protein wheat flour (over 13%), created from a modern method of milling which uses steel fluted rollers to grind the wheat berry into fine light white flour. Suitable for baking soft bread, rolls, buns, pasta and flatbreads.
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Quinoa Flour
A high protein and gluten free flour! Quinoa flour makes great pancakes and biscuits, however must be combined with gluten-rich flours when baking cakes and breads that rise. It can also be used as a gluten free thickening agent for sauces, similar to the way cornflour is used.
Whole Rye Flour
Rye flour can be useful for people with wheat sensitivities, as it contains less gluten than wheat. Rye flour makes a more dense, textured bread than wheat flour, and it is often mixed with wheat flour for breads. Use for all breads, especially sourdough! Try our Organic Rye Loaf recipe!
Unbleached White Self Raising Flour
A fine, light flour with the bran sifted out and approved raising agent added. This is great for cakes, biscuits, pastries, muffins and pancakes.
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Wholemeal Self Raising Flour
A soft, low protein wholewheat flour with approved raising agent added. This flour is 100% Stoneground, retaining all of the fibre and goodness of the whole grain! Use for cakes, biscuits, pastries, muffins and pancakes which require a full wheat flavour.
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Sorghum Flour
Sorghum flour has a smooth texture and a mildly sweet taste making it ideal for breads, muffins, pancakes, biscuits and cakes.
Unbleached White Spelt Flour
A fine light flour, sifted to remove the bran. This white spelt flour has a nuttier and slightly sweeter flavour than the whole wheat flour. Spelt contains more protein than wheat, and is easier to digest. Great for pasta, breads, cakes and cookies. Try our Organic Banana Bread recipe!
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Wholemeal Spelt Flour
This 100% whole spelt flour retains all of the fibre and goodness of the whole grain! Suitable for breads, cakes, cookies and fruit loaves.
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7 Grain Bread Mix
This bread mix is made from freshly milled stoneground flour with the addition of rye, oats, millet, maize, linseed and soy for added texture, taste and nutrition. Suitable for bread making only.
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What is Hard Wheat?
Wheat with a protein over the level of 12.5% which is necessary for bread baking.
What is Soft Wheat?
Wheat with a low protein level, usually less than 9.5%. Used for confectionery and baked products including; sweet biscuits, cookies, pastries, cakes, steamed buns and snack foods.
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