High quality gluten free
grain, seeds, flours, kibble, meal and puffed grain meeting the needs of Australian food manufacturers & wholesale markets
Ivory Teff Seed
Ivory Teff seed is paler version of the superfood Teff, although small in size this little seed is packed with nutrients.
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Brown Teff Seed
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.
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Hulled Millet Seed
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).
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Green Pea Flour
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.
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Brown Rice Flour
Brown Rice Flour is made from raw brown rice using modern Stone Milling technology and packed as per customer requirements.
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Millet Flour
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
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Quinoa Flour
Quinoa Flour is made from the highly popular seed that is famous for its nutritional properties.
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Red Lentil Flour
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.
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Ivory Teff Flour
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.
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Brown Teff Flour
Brown Teff flour is derived from the rich ancient superfood grain Teff.
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White Sorghum Flour
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.
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Red Sorghum Flour
Red Sorghum Flour is a powerhouse of nutrition and has great flavour for baking
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Yellow Pea Flour
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.
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Besan Flour
Besan Flour is made from Chickpeas, often used as a thickener and in various types of Indian cooking and has a relatively high proportion of protein.
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Amaranth Flour
Stone milled Amaranth Flour, often used as a gluten free flour replacement. High in protein, fibre, lysine amino acids.
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