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.
Our Stone Ground Sprouted Wheat Flour is packed full of the original nutrients suitable to use almost all areas normal wheat flour would be used but has so many more benefits including a greater taste and finished product.
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.
The outer husk is removed from the Spelt Grain by a pearling machine. The grading process consists of shaking sieve screens and air aspiration to remove any remaining husk and dust and leave a finished product at 99% purity or higher.