This organic white spelt flour is lighter in flavour and texture. Made from Australian-grown spelt grain that is stoneground using European millstones to preserve nutrients. While not gluten free, it is easier to digest than wheat flour. 12.5% protein content.

Sustainable Stoneground Whole Rye Flour is milled from the whole rye grain, with the bran, germ and endosperm retained. It has a distinctive flavour profile and produces a darker baked crumb than wheat flour. Rye flour contains less gluten than wheat, influencing dough structure and handling.

Sustainable Premium White Bakers Flour is roller milled with all bran removed, producing a clean, refined white flour. With an optimum protein level, it suits breadmaking and doughs requiring strength and longer fermentation. Great for pizza bases too.