Organic Australian grown wholegrain wheat is simply stone ground to create this plain flour. Unbleached Baker’s flour contains the wheat bran, germ and endosperm. It is Certified Organic, contains no artificial additives and is non-GMO. With a slightly coarser texture than white flour, it has a lovely fresh aroma and nutty flavour. Organic Wholemeal Baker’s Flour can be used anytime a recipe calls for plain or all-purpose flour or as self-raising flour by adding raising agents. The full flavour and the higher protein content of 12% in this organic flour is wonderful in home-made bread, cakes, and pizzas.

How to Use:

As this Wholemeal Baker’s Flour is organic and preservative-free it should ideally be refrigerated to retain maximum freshness. It can be used as an all-purpose plain flour suitable for many everyday-cooking needs. Use it to ‘dust’ vegetables, fish and meat; to thicken soup or hotpots; or even in béchamel and sauces.

Australian wholemeal flour has a stronger texture than white flour, so it will absorb more moisture. If a recipe does not stipulate wholemeal flour you will likely need to add more liquid. Try letting your mix sit for a little while, then after absorption has taken place, add more moisture as needed.

Organic baker’s flour is delicious in baked goods and the higher protein content works particularly well for crusty bread and pizza bases; cookies; muffins and shortcrust pastry. As this is a plain flour it is necessary to add a raising agent, such as yeast or baking powder, when baking or using a recipe that needs self-raising flour.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended.

Shelf Life:

Up to 12 months when stored as above. See Best Before date.

Images for illustrative purposes only.