Natural Evolution Green Banana Baking Flour Green Banana 454g

Organic Stone Ground Whole Grain Spelt Flour 500g Chefs Choice - Broome Natural Wellness

BNW1

Spelt Flour Stone Ground Whole Grain Organic 500g Chefs Choice

$10.95

White Spelt Flour Organic 1kg Lotus - Broome Natural Wellness

BNW1

Spelt Flour White Organic 1kg Lotus

$18.45

Lotus Organic White Spelt Flour has a nutty flavour and a lower gluten level than other flours. It is high in fibre and low in fat with no added sugar or salt. Use in pasta, bread and muffins.

Lotus Organic White Spelt Flour is easily digestible and has a higher protein content than wheat. It is certified organic, source of protein, vegetarian and non gmo.

Packed in Australia from local ingredients. Packaged in a re-sealable oxygen barrier bag to preserve freshness.

BNW1

Baking Powder Organic 200g Organic Times

$11.50

Organic Times Baking Powder is a baker’s delight! Ideal for sponges, brownies, shortbread, scones, cupcakes…

aluminium free
certified organic
free from GMOs
no-dairy
vegan friendly
vegetarian
gluten free

BNW1

Coconut Flour 500g Absolute Organic

$8.57

Absolute Organic coconut flour is made from drilled milled coconut meat and contains less carbohydrates than regular wheat flour. The coconut flour is unsweetened and has a very light taste of coconut, ideal for both savoury and sweets recipes. Coconut flour also gluten free and high in fibre and minerals.

Certified Organic
Gluten Free
Dairy Free
Vegan
Raw

BNW1

Gluten Flour 500g Lotus

$12.95

DESCRIPTION

Lotus Gluten Flour is a premium form of Vital Wheat protein made from wheat, but with around twice the gluten strength of normal flour. It is used to bake lighter breads and increase elasticity in baking or to make mock meats for plant based diets.

FEATURES

Sourced internationally and packed in Australia. Packaged in a re-sealable oxygen barrier bag to preserve freshness.

BENEFITS

Lotus Gluten Flour is high in protein, non GMO and suitable for vegetarians. Lotus wheat gluten is high in gluten and low in starch. When used as an additive in baking, its purpose is to add elasticity to flours that would otherwise be low in gluten, such as whole wheat flour or rye. It improves the rise of the raw dough and also improves the texture and chewiness of the final product.