Flours
Compare flours made from different grains, nuts and other ingredients. Match the flour to your recipe first, then check allergens, texture and pack size. The exact ingredient affects how a flour behaves in baking.
Flours
The Foundation of Great Baking
The secret to truly exceptional baking lies in the quality of your flour. This collection is dedicated to providing the conscious home baker with a superior range of flours, moving beyond conventional bleached options to embrace wholesome, nutrient-dense, and flavourful alternatives.
Whether you're baking a rustic sourdough, a delicate cake, or a gluten-free treat, we have the right foundation for you. Explore our selection of organic traditional flours, or discover the unique benefits of alternative options like protein-rich almond meal, high-fibre coconut flour, and earthy, robust buckwheat and spelt flours.
We believe that what you bake with matters. That's why we prioritise sourcing organic, unbleached, and minimally processed flours to help you create baked goods that are as nourishing as they are delicious.
Choose for the recipe’s structure
Almond, rice, buckwheat, tapioca and gluten flour have different functions and properties. A recipe written for one flour may need more than a straight substitution. Check the full label for ingredients and allergen information, including any relevant certification.
Can every flour replace wheat flour one for one?
No. Follow a recipe designed for the selected flour or a substitution specifically supported by the recipe or manufacturer. Different flours absorb liquid and provide structure differently.
How should I compare larger packs?
Confirm the selected weight and price per equivalent quantity. Consider how quickly you bake and the storage directions after opening. Keep the ingredient identification available if you transfer it into a container.
Key takeaways at a glance
- Bottom line
- Match flour to the recipe before comparing packs.
- What you will find
- Flours from different grains, nuts and other ingredients.
- What to compare
- Absorption and structure differ; substitutions are not automatically one for one.
- Before you choose
- Read allergens and follow a suitable recipe and storage directions.