Sorghum Flour
What is sorghum slour?
Sorghum flour is a sweet gluten free flflour made with sorghum, also known as a pseudo-grain, sorghum is the seed of a grass similar in size and flavour to millet.
Originating in Australasia, it is grown around the world but as a staple part of the diet in parts of Africa. The wholegrain is used for milling into soft flour with a mild flavour.
How to use sorghum flour?
Organic sorghum flour is great for making breads, flatbreads, pancakes, porridge, biscuits, muffins and cakes.
Traditionally used in India to make flatbread such as jowar roti.
Chickpea flour
What Is chickpea flour?
Chickpea flour also known as Gram Flour and Besan is made with chickpeas.
It is a highly nutritious food which provides great health benefits. It also has high soluble fibre content which is beneficial for the health of the heart because it contains healthy unsaturated fats which help you fight bad cholesterol.
How do you use gram flour?
Organic chickpea flour is naturally gluten-free and can easily substitute wheat flour in many recipes. So it is great for cooking and baking, can be used and an egg substitute in vegetarian and vegan diet.
Rice flour
What Is rice flour?
Rice flour is made with rice - a whole grain that is relatively low in calories, high in fibre and can be incorporated into a variety of dishes, but as flour it is even more versatile. It is naturally gluten-free.
How do you use rice flour?
Rice flour is popular in Asian cuisine. It can be a great alternative to refined white flours. It's great for recipes that require a naturally non-gluten grain and provides a plethora of new uses, especially for things like smoothies, pancakes or cakes.
It is especially good for baking breads, as its flavour is stronger than conventional flours and blends extremely well.
Buckwheat flour
What is buckwheat flour?
Buckwheat flour a gluten-free flour made with buckwheat grain which is small, crunchy and have a distinctly triangular appearance. It comes from a plant cultivated for it grain like groats. Roasted buckwheat is a popular staple in Eastern European cuisine.
Organic buckwheat is a superfood. It's very nutritious and a fantastic source of dietary fibre as well as high quality protein containing all eight essential amino acids, including lysine. This makes buckwheat one of few plants capable of producing a true "complete" protein (similar to quinoa grain).
How do you use buckwheat flour?
Buckwheat flour is a high fibre, high protein alternative to white flour. And it's gluten free! So if you cannot tolerate gluten, buckwheat flour can take the place of wheat flour in most (if not all) of your recipes. Buckwheat flour can be used in pancakes, cakes, muffins, biscuits and more!
Maize Flour
What is maize flour?
Maize flour is finely milled from maize kernels. It is naturally gluten-free and has a golden yellow colour. Make sure not to confuse it with white processed cornflour which just contains the maize starch.
It has a distinct flavour of its own, an earthy taste whilst raw, but much sweeter in taste once cooked.
Once used primarily in Mexican and other Latin American dishes it’s now widely used as a substitute to wheat flour in many food products and baking mixes that cater to people with wheat or gluten intolerances.
How do you use maize flour?
Maize flour works well in a range of dishes and as a blend with white rice and tapioca starch.
You can use this maize flour to add distinctive flavour, a bit of texture and a golden colour to a range of baked goods such as bread, muffins, doughnuts, pancake mixes, biscuits, pakoras and homemade tortilla chips.
