Famous for its use as a staple food in its country of origin, it might be a small seed but it makes up for its size with the nutritional values it contains.
Processed from small-seeded grass, hulled millet is a great source of protein and being free of gluten, it is suitable in the manufacturing of various types of bread (when combined with wheat).
Green Pea Flour is often used as a gluten free flour replacement. Very high in fibre and protein with low fats, makes this products a must for healthy eating.
Our stone ground millet flour has a light flavour perfect as a gluten free baking flour, packed with protein, amino acids, fibre and is an alkaline grain making it easy to digest
Red Lentil Flour is made from the red coloured variety of the edible pulse family using modern Stone Milling technology and packed as per customer requirements.
Particularly higher in calcium than all other grain Teff is a source of dietary fibre, protein, iron, amino acids and vitamin C. Ivory Teff flour is equally as nutritious as brown Teff flour, with a slightly milder flavour.
White Sorghum Flour is high protein, iron, dietary fibre and antioxidants. The starch and protein in Sorghum flour make this a naturally gluten free, low GI flour with a great flavour for baking applications.
Yellow Pea flour is a low GI flour typically used as a inexpensive substitute, healthier substitute for wheat flour. Used in baking and pasta yellow pea flour is high in fibre, protein and antioxidants, whilst being low in fat.