Explore our range of edible flours

Edible flour is a powder made from grinding raw grains, roots, beans, nuts, or seeds. Types of flour include wheat flour, rye flour, oat flour, cornflour, rice flour, plantain flour, and more.

There are numerous types of edible flours, including all-purpose flour, whole wheat flour, bread flour, cake flour, pastry flour, self-rising flour, gluten-free flour, and numerous grain and nut flours.

Flour is bleached to lighten its color, to help it rise better in baked goods, and to give it a finer texture.

Flour is used as a key ingredient in many types of food including bread, cakes, cookies, pasta, and more.

Yes, you can make your own flour at home, using a grain mill or a high-powered blendere, using various grains, nuts, or seeds.

Self-rising flour is a type of flour that already contains baking powder and salt, making it ideal for baking.

Yes, freezing flour can extend its shelf life by slowing down the process of oxidation.

The best place to store flour is in a cool, dry place, preferably in an airtight container.

While technically all flour is edible, some flours are not intended to be consumed raw or in large quantities due to possible health risks.

Flour generally lasts up to a year when stored properly in a cool, dry place. Whole grain flours can go rancid more quickly due to their higher oil content.

Certain flours can be substituted for one another, but doing so may affect the texture and taste of your recipe. It's recommended to follow the recipe or seek professional advice before substitifying.

Yes, there are several types of gluten free flours, including almond flour, coconut flour, rice flour, and more.

Whole grain flours are rich in fiber, supporting digestion, and contain many vitamins and minerals, including B vitamins and iron.

Yes, especially whole grain flours due to their oil content, flour can go rancid if not stored properly.

Flour isn't gluten, but many types of flour, particularly those made from wheat, rye and barley, contain gluten, a protein that provides elasticity and shape to baked goods.

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