This wheat-free flour is milled from whole red lentils, including the seed-coat, that are grown on a family farm in South Australia. Lentils are incorporated into the farm’s cropping rotation as an important nitrogen-fixing plant. The batches are tested in Australia and have been found to be gluten-free.

Red lentil flour is high in protein and dietary fibre, making it an ideal flour to add extra goodness to baking recipes. Prior to cooking this flour has a slightly bitter taste, however, this changes to a soft nutty, earthy flavour once the flour is cooked. It can be used in sweet or savoury recipes and combines well with other gluten-free flours or traditional flours.

How to Use:

Red lentil flour is suitable for sweet or savoury recipes and is a wonderful addition to baking recipes including biscuits, slices, muffins cakes, and bread. It is a quick and easy way to increase the protein and fibre content in soups and casseroles, veggie patties, savoury rice or pasta bakes. Just mix into the recipe during cooking and allow to simmer or bake for at least 10 minutes.

Lentil flour is also a great way to thicken tomato or cream-based sauces. You can even add a tablespoon or two to smoothies for extra nutrition.

For baking, replace around 25% of the flour in your recipe with this delicious lentil flour. As lentil flour is quite dense, due to the high protein content, replace around 20% of the flour in bread recipes with lentil flour. If your batter seems dry you can add 2 tablespoons of oil.

Lentil flour is wonderful with chocolate in brownies and slices; or add some to banana bread, muesli bars or carrot cakes to add a subtle nutty flavour.

Storage:

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

Shelf Life:

Up to 10 months when stored as above. See Best Before date.

Images for illustrative purposes only.