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Organic Australian-grown wholegrain wheat is simply stone ground to create this plain flour. Certified Organic, this flour is unbleached, 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 Plain Flour can be used anytime a recipe calls for plain or all-purpose flour or as self-raising flour by adding raising agents. It has a slightly lower protein level (11%) than baker’s flour, as well as lower gluten content and water absorption. This makes it an ideal wholemeal flour to use in cakes, biscuits, scones and muffins.

How to Use:

As this Wholemeal Plain 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 plain flour is delicious in baked goods and works particularly well in cookies, muffins, cakes, scones and shortcrust pastry. It is, however, necessary to add a raising agent, such as 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 18 months when stored as above. See Best Before date.

Images for illustrative purposes only.