Flours

The Gluten Free All Purpose Baking Flour is a versatile flour blend of gluten free flours and starches, without xanthan gum or guar gum.

Lotus Almond Meal is made from ground, blanched almond kernels and is a great source of protein. It can be used in pastries, cakes, pies and macaroons.

Ideal for making flatbreads, pancakes, sauces, batters and fritters.

Banana flour is gluten free and once baked has an earthy wholesome flavour. Paleo.

Also known as chickpea flour or gram flour

Chick pea flour

Great for bread making and in combination with other flours in baked goods

Great for bread making and in combination with other flours in baked goods

Made from brown rice (unhulled rice kernels).

Suitable for use in bread, plus all sweet and savoury dishes

A fine, gluten free flour, milled from unpolished brown rice.

Made from brown rice (unhulled rice kernels).

Use for pancakes, waffles, crepes, biscuits and pasta products.

It is a slightly sweet, white flour that is high in starch.

Use is in baking as a grain free, gluten free alternative to wheat flour.

Use to bake lighter breads and increase elasticity in baking.

Lotus Green Banana Flour is made by drying and then grinding green Cavendish bananas. Use as a gluten and grain free flour substitute in cooking and baking or add a boost of nutrients to smoothies.

Used to replace gluten in baking.

A great alternative to soya beans, use in cakes, dip, protein balls, falafels and salads.

Commonly used for pancakes, muffins and quick cornbreads.

Lotus Arrowroot is a gluten-free flour and thickener with twice the thickening power of regular flour.

Lotus Organic Millet Flour is alkaline, so it is easy to digest. Used widely in baking, it is a good source of protein and dietary fibre. Use in roti, breads, muffins, pancakes and cookies.

Produced by removing the firm outer husk then roller milling the inner kernel of grain and sieving out the bran. The end product makes for an easy digestible food when baked.

A fine textured, gluten free flour made from the cassava root.

Made from soft variety wheat. An excellent flour for cakes, biscuits and pastries.

White Unbleached Plain Flour blended with leavening agents (Monocalcium Phosphate Monodydrate, Sodium Bicarb) which acceptable additives under strict organic standards.

Made from a hard wheat with a higher protein level. Has a medium-brown colour and gives a hearty flavour and robust texture to baked goods.

Produced by roller milling the whole rye grain. The nutrient rich properties of the whole grain, and in particular the bran, are therefore retained.

High in nutrition and has a nutty flavour.

A wholesome mix with no added cane sugar making delicious and nutritious pancakes the whole family will enjoy.

To make Gluten Free Pizza Crusts!

Versatile in everyday gluten free baking and batters.

An all purpose flour suitable for most everyday cooking needs

A gluten free starch made from dried potatoes.

Use as a thickener in puddings, custards, soups, sauces, gravies, pie fillings

Premium Bakers White Flour.

Suitable for baking soft bread, rolls, buns, pasta and flatbreads.

Lotus Organic Pumpkin Seed Flour Raw has a rich aromatic pumpkin seed flavour and is a nutritious alternative for people with nut allergies or those following a grain free diet.

Lotus Organic Quinoa Flour adds a lightness to baked goods producing a moist end product. Suitable for sweet and savoury baking.

Light colour and texture, mild, sweet flavour, making it ideal for gluten free baking.

Lotus Sweet Potato Flour holds moisture well and brings rich flavour and a touch of sweetness when cooking.

It is a slightly sweet, white flour that is high in starch.

Tapioca flour/starch adds structure to gluten free baking. It also helps give things a chewy and/or crisp texture.

Unbleached White Spelt Flour.

Biodynamic and Organic Local Flour. 80% bran sifted from wholewheat.

Freshly milled flour makes the best breads & cakes.

Made from brown rice (unhulled rice kernels).

100% Whole Spelt Flour.

Wholewheat Bakers Flour