{"title":"Stoneground Flour","description":"\u003cp\u003eStone milling is a traditional method of producing flour, using millstones to grind grain rather than the rollers used in modern roller milling.\u003c\/p\u003e\n\u003cp\u003eExplore our range of Australian-grown stoneground flours, including wheat, spelt, emmer and rye. From wholegrain flours that retain the bran and germ to more finely sifted varieties, each offers its own flavour, texture and baking characteristics.\u003c\/p\u003e\n\u003cp\u003eWhether you're making sourdough, everyday bread or experimenting with heritage grains, discover the diversity of Australian stoneground flour and the growers and millers behind it.\u003c\/p\u003e","products":[{"product_id":"heritage-flour-whole-organic-12-5kg","title":"Heritage Wheat Flour Whole Organic | Foster Variety 12.5kg","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis organic Heritage Wheat Whole Flour is stoneground by Kialla Pure Foods from Foster wheat, a heritage Australian variety grown by Paul and Cherry Murphy in Central Queensland. Retaining the whole grain, it is suited to wholemeal bread, sourdough and rustic baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eAbout Foster wheat\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFoster is a heritage Australian wheat variety developed in Queensland using traditional plant breeding methods. While many older wheat varieties gradually disappeared from commercial production, Foster has been preserved through the work of Paul and Cherry Murphy, who continue to grow it organically in Central Queensland.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eLike apples or grapes, wheat exists as many distinct varieties, each with its own history and characteristics. Foster forms part of Australia’s rich agricultural heritage and represents an important chapter in the story of Australian wheat breeding. To learn more about how wheat has evolved in Australia, read our article \u003ca title=\"Link to the blog article on wheat in Australia\" href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/the-story-of-wheat-in-australia\" target=\"_blank\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eThe Story of Wheat in Australia\u003c\/b\u003e\u003c\/span\u003e\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eAbout this flour\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis flour is stoneground by Kialla Pure Foods, retaining the bran, germ and endosperm of the grain. By milling the entire kernel, the flour preserves the full character of the Foster wheat variety and produces a whole flour suited to hearty breads and rustic baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground whole flour has a richer flavour and darker appearance than white flour, making it a popular choice for wholemeal breads, sourdough, pastries and recipes where the full grain is desired.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eAbout the grower\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis wheat is grown by Paul and Cherry Murphy near Capella in Central Queensland. Passionate advocates for heritage grains, they have played an important role in preserving Foster wheat and ensuring it remains available to today’s bakers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTheir farming combines certified organic production with a commitment to maintaining older wheat varieties that might otherwise have disappeared from Australian agriculture.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eAbout the mill\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eKialla Pure Foods has been milling Australian organic grains for more than 30 years. Based in Greenmount on Queensland’s Darling Downs, they work closely with growers across Australia to produce flours that highlight both the quality of the grain and the people who grow it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTheir traditional stone milling process produces a whole flour that reflects the character of the grain while maintaining consistency for modern baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhat makes this flour special?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCertified organic Australian whole flour\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground from Foster heritage wheat\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRetains the bran, germ and endosperm\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eGrown by Paul and Cherry Murphy in Central Queensland\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilled by Kialla Pure Foods on the Darling Downs\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSuitable for wholemeal bread, sourdough and rustic baking\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSupports the preservation of Australian heritage wheat varieties\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eCulinary Use\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholemeal bread\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSourdough\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRustic loaves\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePizza bases\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCrackers\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBiscuits and pastries\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(48, 76, 69); text-decoration: underline;\" class=\"s1\"\u003e\u003cb\u003eFAQs\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhat is Foster wheat?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFoster is a heritage Australian wheat variety developed in Queensland using traditional breeding methods. It is one of a small number of older wheat varieties still being grown commercially.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhat is the difference between this and the white flour?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis whole flour is stoneground and retains the entire grain, including the bran and germ. The white flour is roller milled to remove much of the bran and germ, producing a lighter flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhat is stoneground flour?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground flour is produced by milling the whole grain between stones, retaining the bran, germ and endosperm. This creates a whole flour with the full character of the grain.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eIs this suitable for sourdough?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. This flour is well suited to sourdough and other wholegrain breads and can also be blended with white flour for lighter loaves.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhere is this wheat grown?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe Foster wheat used in this flour is grown by Paul and Cherry Murphy in Central Queensland and milled by Kialla Pure Foods on Queensland’s Darling Downs.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kialla Pure Foods","offers":[{"title":"Default Title","offer_id":40862279270609,"sku":"WHT-FLR-HTG-WHO-12.5KGS","price":70.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/Organic-wholeheritageflour-foster-variety-murphy-farming-12.5kg.jpg?v=1784262428"},{"product_id":"heritage-wheat-flour-whole-1kg","title":"Heritage Wheat Flour Whole Organic | Foster Variety 1kg","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis organic Heritage Wheat Whole Flour is stoneground by Kialla Pure Foods from Foster wheat, a heritage Australian variety grown by Paul and Cherry Murphy in Central Queensland. Retaining the whole grain, it is suited to wholemeal bread, sourdough and rustic baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eAbout Foster wheat\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFoster is a heritage Australian wheat variety developed in Queensland using traditional plant breeding methods. While many older wheat varieties gradually disappeared from commercial production, Foster has been preserved through the work of Paul and Cherry Murphy, who continue to grow it organically in Central Queensland.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eLike apples or grapes, wheat exists as many distinct varieties, each with its own history and characteristics. Foster forms part of Australia’s rich agricultural heritage and represents an important chapter in the story of Australian wheat breeding. To learn more about how wheat has evolved in Australia, read our article \u003ca title=\"Link to the blog article on wheat in Australia\" href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/the-story-of-wheat-in-australia\" target=\"_blank\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eThe Story of Wheat in Australia\u003c\/b\u003e\u003c\/span\u003e\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eAbout this flour\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis flour is stoneground by Kialla Pure Foods, retaining the bran, germ and endosperm of the grain. By milling the entire kernel, the flour preserves the full character of the Foster wheat variety and produces a whole flour suited to hearty breads and rustic baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground whole flour has a richer flavour and darker appearance than white flour, making it a popular choice for wholemeal breads, sourdough, pastries and recipes where the full grain is desired.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eAbout the grower\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis wheat is grown by Paul and Cherry Murphy near Capella in Central Queensland. Passionate advocates for heritage grains, they have played an important role in preserving Foster wheat and ensuring it remains available to today’s bakers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTheir farming combines certified organic production with a commitment to maintaining older wheat varieties that might otherwise have disappeared from Australian agriculture.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eAbout the mill\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eKialla Pure Foods has been milling Australian organic grains for more than 30 years. Based in Greenmount on Queensland’s Darling Downs, they work closely with growers across Australia to produce flours that highlight both the quality of the grain and the people who grow it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTheir traditional stone milling process produces a whole flour that reflects the character of the grain while maintaining consistency for modern baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhat makes this flour special?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCertified organic Australian whole flour\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground from Foster heritage wheat\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRetains the bran, germ and endosperm\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eGrown by Paul and Cherry Murphy in Central Queensland\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilled by Kialla Pure Foods on the Darling Downs\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSuitable for wholemeal bread, sourdough and rustic baking\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSupports the preservation of Australian heritage wheat varieties\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eCulinary Use\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholemeal bread\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSourdough\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRustic loaves\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePizza bases\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCrackers\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBiscuits and pastries\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(48, 76, 69); text-decoration: underline;\" class=\"s1\"\u003e\u003cb\u003eFAQs\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhat is Foster wheat?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFoster is a heritage Australian wheat variety developed in Queensland using traditional breeding methods. It is one of a small number of older wheat varieties still being grown commercially.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhat is the difference between this and the white flour?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis whole flour is stoneground and retains the entire grain, including the bran and germ. The white flour is roller milled to remove much of the bran and germ, producing a lighter flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhat is stoneground flour?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground flour is produced by milling the whole grain between stones, retaining the bran, germ and endosperm. This creates a whole flour with the full character of the grain.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eIs this suitable for sourdough?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. This flour is well suited to sourdough and other wholegrain breads and can also be blended with white flour for lighter loaves.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhere is this wheat grown?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe Foster wheat used in this flour is grown by Paul and Cherry Murphy in Central Queensland and milled by Kialla Pure Foods on Queensland’s Darling Downs.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kialla Pure Foods","offers":[{"title":"Default Title","offer_id":40862279729361,"sku":"WHT-FLR-HTG-WHO-1KG","price":9.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/organic-wholeheritageflour-foster-variety-murphy-farming-1kg.jpg?v=1784262654"},{"product_id":"heritage-wheat-flour-whole-5kg","title":"Heritage Wheat Flour Whole Organic | Foster Variety 5kg","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis organic Heritage Wheat Whole Flour is stoneground by Kialla Pure Foods from Foster wheat, a heritage Australian variety grown by Paul and Cherry Murphy in Central Queensland. Retaining the whole grain, it is suited to wholemeal bread, sourdough and rustic baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eAbout Foster wheat\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFoster is a heritage Australian wheat variety developed in Queensland using traditional plant breeding methods. While many older wheat varieties gradually disappeared from commercial production, Foster has been preserved through the work of Paul and Cherry Murphy, who continue to grow it organically in Central Queensland.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eLike apples or grapes, wheat exists as many distinct varieties, each with its own history and characteristics. Foster forms part of Australia’s rich agricultural heritage and represents an important chapter in the story of Australian wheat breeding. To learn more about how wheat has evolved in Australia, read our article \u003ca title=\"Link to the blog article on wheat in Australia\" href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/the-story-of-wheat-in-australia\" target=\"_blank\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eThe Story of Wheat in Australia\u003c\/b\u003e\u003c\/span\u003e\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eAbout this flour\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis flour is stoneground by Kialla Pure Foods, retaining the bran, germ and endosperm of the grain. By milling the entire kernel, the flour preserves the full character of the Foster wheat variety and produces a whole flour suited to hearty breads and rustic baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground whole flour has a richer flavour and darker appearance than white flour, making it a popular choice for wholemeal breads, sourdough, pastries and recipes where the full grain is desired.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eAbout the grower\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis wheat is grown by Paul and Cherry Murphy near Capella in Central Queensland. Passionate advocates for heritage grains, they have played an important role in preserving Foster wheat and ensuring it remains available to today’s bakers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTheir farming combines certified organic production with a commitment to maintaining older wheat varieties that might otherwise have disappeared from Australian agriculture.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eAbout the mill\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eKialla Pure Foods has been milling Australian organic grains for more than 30 years. Based in Greenmount on Queensland’s Darling Downs, they work closely with growers across Australia to produce flours that highlight both the quality of the grain and the people who grow it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTheir traditional stone milling process produces a whole flour that reflects the character of the grain while maintaining consistency for modern baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhat makes this flour special?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCertified organic Australian whole flour\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground from Foster heritage wheat\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRetains the bran, germ and endosperm\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eGrown by Paul and Cherry Murphy in Central Queensland\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilled by Kialla Pure Foods on the Darling Downs\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSuitable for wholemeal bread, sourdough and rustic baking\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSupports the preservation of Australian heritage wheat varieties\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eCulinary Use\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholemeal bread\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSourdough\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRustic loaves\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePizza bases\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCrackers\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBiscuits and pastries\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(48, 76, 69); text-decoration: underline;\" class=\"s1\"\u003e\u003cb\u003eFAQs\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhat is Foster wheat?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFoster is a heritage Australian wheat variety developed in Queensland using traditional breeding methods. It is one of a small number of older wheat varieties still being grown commercially.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhat is the difference between this and the white flour?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis whole flour is stoneground and retains the entire grain, including the bran and germ. The white flour is roller milled to remove much of the bran and germ, producing a lighter flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhat is stoneground flour?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground flour is produced by milling the whole grain between stones, retaining the bran, germ and endosperm. This creates a whole flour with the full character of the grain.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eIs this suitable for sourdough?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p3\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. This flour is well suited to sourdough and other wholegrain breads and can also be blended with white flour for lighter loaves.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eWhere is this wheat grown?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe Foster wheat used in this flour is grown by Paul and Cherry Murphy in Central Queensland and milled by Kialla Pure Foods on Queensland’s Darling Downs.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kialla Pure Foods","offers":[{"title":"Default Title","offer_id":40862280351953,"sku":"WHT-FLR-HTG-WHO-5KG","price":37.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/organic-wholeheritageflour-foster-variety-murphy-farming-5kg.jpg?v=1784262805"},{"product_id":"flour-emmer-whole-stoneground-certified-sustainable-1kg","title":"Emmer Flour Whole Stoneground and Certified Sustainable 1kg","description":"\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAlong with einkorn wheat, emmer was one of the first crops domesticated in the Near East, and considered the mother of Spelt\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis is a robust, wholegrain flour made from \u003cspan class=\"s1\"\u003e\u003cb\u003esustainable Australian emmer wheat\u003c\/b\u003e\u003c\/span\u003e, an ancient ancestor of modern durum. Milled by \u003cspan class=\"s1\"\u003e\u003cb\u003eWholegrain Milling Co.\u003c\/b\u003e\u003c\/span\u003e in \u003cspan class=\"s1\"\u003e\u003cb\u003eGunnedah, NSW\u003c\/b\u003e\u003c\/span\u003e, the grain is stoneground to retain the bran, germ, and endosperm—offering rich flavour, nutrients, and natural complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEmmer’s unique gluten structure is \u003cspan class=\"s1\"\u003e\u003cb\u003edistinct from modern wheat\u003c\/b\u003e\u003c\/span\u003e, making it a standout for rustic breads, flatbreads, cakes and dense sourdoughs. The flour is light brown, with a coarser texture and a full, earthy aroma.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhy we love it:\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e100% wholegrain emmer flour\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTastes great\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground for full flavour and nutrition\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eA true ancient grain\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSuited to artisan baking and ancient grain recipes\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilled in NSW by Wholegrain Milling Co.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eA Note on the Certification:\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis flour is made from grain grown and milled under the \u003cspan class=\"s1\"\u003e\u003cb\u003eCertified Sustainable\u003c\/b\u003e\u003c\/span\u003e standard—a practical, transparent framework that prioritises soil health, biodiversity, ethical sourcing, and full traceability. It’s ideal for those seeking \u003cspan class=\"s1\"\u003e\u003cb\u003eenvironmentally responsible farming\u003c\/b\u003e\u003c\/span\u003e, without the restrictions of organic certification.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eLearn more about this certification and how it compares to organic and chemical-free farming \u003c\/span\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/australian-farming-practices-terms-and-definitions\"\u003ein our blog post\u003c\/a\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003eFAQs\u003c\/b\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs this emmer flour wholemeal?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eYes\u003c\/strong\u003e, it is stoneground from whole emmer wheat—nothing is removed in the process.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhat’s the difference between emmer and regular wheat?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEmmer is an ancient wheat species with a unique protein structure. It behaves differently in baking, with a more delicate gluten and earthy flavour. If you want to check out the collection of ancient grains and flours we carry, you can check those out, \u003ca rel=\"noopener\" title=\"Link to the ancient grains collection on the sovereign foods website\" href=\"https:\/\/sovereignfoods.com.au\/collections\/ancient-grains\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs this emmer flour organic?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eNo\u003c\/strong\u003e—this flour is \u003cspan class=\"s2\"\u003e\u003cb\u003eCertified Sustainable\u003c\/b\u003e\u003c\/span\u003e, which supports regenerative farming practices while allowing more flexibility than organic systems. No GMOs, synthetic additives, or harmful residues. Head over \u003ca href=\"https:\/\/cssb.deakin.edu.au\/wp-content\/uploads\/sites\/271\/2025\/07\/Certified-Sustainable-Standard-Producer-V15.5-2025.pdf\" title=\"A link away from the Sovereign Foods website to the certified sustainable site to read more about the producers certification for Certified Sustainable Products\" rel=\"noopener\" target=\"_blank\"\u003ehere\u003c\/a\u003e to read more about the standards by which the grower must adhere.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eHow should I bake with emmer?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEmmer works beautifully in \u003cspan class=\"s2\"\u003e\u003cb\u003erustic sourdoughs, dense loaves, flatbreads, cakes\u003c\/b\u003e\u003c\/span\u003e, and \u003cspan class=\"s2\"\u003e\u003cb\u003eblended flours\u003c\/b\u003e\u003c\/span\u003e. It absorbs water differently—experiment to get the right hydration.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eDoes emmer contain gluten?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. While different from modern wheat, emmer is still a gluten-containing grain. For a bit more information about the different ways gluten can affect different people we wrote up a blog post, you can check it out \u003ca rel=\"noopener\" title=\"Link to Sovereign Foods post about gluten\" href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/the-gluten-story-understanding-this-fascinating-controversial-ingredient\" target=\"_blank\"\u003ehere.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Wholegrain Milling Co","offers":[{"title":"Default Title","offer_id":41496492114129,"sku":"EMR-FLR-WGM-SUS-1KG","price":11.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/Australian_grown_Emmer_flour_ancient_grains_einkhorn.jpg?v=1752731096"},{"product_id":"flour-emmer-whole-stoneground-certified-sustainable-5kg","title":"Emmer Flour Whole Stoneground and Certified Sustainable 5kg","description":"\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAlong with einkorn wheat, emmer was one of the first crops domesticated in the Near East, and considered the mother of Spelt\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis is a robust, wholegrain flour made from \u003cspan class=\"s1\"\u003e\u003cb\u003esustainable Australian emmer wheat\u003c\/b\u003e\u003c\/span\u003e, an ancient ancestor of modern durum. Milled by \u003cspan class=\"s1\"\u003e\u003cb\u003eWholegrain Milling Co.\u003c\/b\u003e\u003c\/span\u003e in \u003cspan class=\"s1\"\u003e\u003cb\u003eGunnedah, NSW\u003c\/b\u003e\u003c\/span\u003e, the grain is stoneground to retain the bran, germ, and endosperm—offering rich flavour, nutrients, and natural complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEmmer’s unique gluten structure is \u003cspan class=\"s1\"\u003e\u003cb\u003edistinct from modern wheat\u003c\/b\u003e\u003c\/span\u003e, making it a standout for rustic breads, flatbreads, cakes and dense sourdoughs. The flour is light brown, with a coarser texture and a full, earthy aroma.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhy we love it:\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e100% wholegrain emmer flour\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTastes great\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground for full flavour and nutrition\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eA true ancient grain\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSuited to artisan baking and ancient grain recipes\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilled in NSW by Wholegrain Milling Co.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cb style=\"color: rgb(48, 76, 69); font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eA Note on the Certification:\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis flour is made from grain grown and milled under the \u003cspan class=\"s1\"\u003e\u003cb\u003eCertified Sustainable\u003c\/b\u003e\u003c\/span\u003e standard—a practical, transparent framework that prioritises soil health, biodiversity, ethical sourcing, and full traceability. It’s ideal for those seeking \u003cspan class=\"s1\"\u003e\u003cb\u003eenvironmentally responsible farming\u003c\/b\u003e\u003c\/span\u003e, without the restrictions of organic certification.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eLearn more about this certification and how it compares to organic and chemical-free farming \u003c\/span\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/australian-farming-practices-terms-and-definitions\"\u003ein our blog post\u003c\/a\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003eFAQs\u003c\/b\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs this emmer flour wholemeal?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eYes\u003c\/strong\u003e, it is stoneground from whole emmer wheat—nothing is removed in the process.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhat’s the difference between emmer and regular wheat?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEmmer is an ancient wheat species with a unique protein structure. It behaves differently in baking, with a more delicate gluten and earthy flavour. If you want to check out the collection of ancient grains and flours we carry, you can check those out, \u003ca href=\"https:\/\/sovereignfoods.com.au\/collections\/ancient-grains\" title=\"Link to the ancient grains collection on the sovereign foods website\" rel=\"noopener\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs this emmer flour organic?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eNo\u003c\/strong\u003e—this flour is \u003cspan class=\"s2\"\u003e\u003cb\u003eCertified Sustainable\u003c\/b\u003e\u003c\/span\u003e, which supports regenerative farming practices while allowing more flexibility than organic systems. No GMOs, synthetic additives, or harmful residues. Head over \u003ca rel=\"noopener\" title=\"A link away from the Sovereign Foods website to the certified sustainable site to read more about the producers certification for Certified Sustainable Products\" href=\"https:\/\/cssb.deakin.edu.au\/wp-content\/uploads\/sites\/271\/2025\/07\/Certified-Sustainable-Standard-Producer-V15.5-2025.pdf\" target=\"_blank\"\u003ehere\u003c\/a\u003e to read more about the standards by which the grower must adhere.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eHow should I bake with emmer?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEmmer works beautifully in \u003cspan class=\"s2\"\u003e\u003cb\u003erustic sourdoughs, dense loaves, flatbreads, cakes\u003c\/b\u003e\u003c\/span\u003e, and \u003cspan class=\"s2\"\u003e\u003cb\u003eblended flours\u003c\/b\u003e\u003c\/span\u003e. It absorbs water differently—experiment to get the right hydration.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eDoes emmer contain gluten?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. While different from modern wheat, emmer is still a gluten-containing grain. For a bit more information about the different ways gluten can affect different people we wrote up a blog post, you can check it out \u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/the-gluten-story-understanding-this-fascinating-controversial-ingredient\" title=\"Link to Sovereign Foods post about gluten\" rel=\"noopener\" target=\"_blank\"\u003ehere.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Wholegrain Milling Co","offers":[{"title":"Default Title","offer_id":41496498536657,"sku":"EMR-FLR-WGM-SUS-5KG","price":45.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/organic_Whole_emmer_flour_einkorn_ancient_grain.jpg?v=1752731842"},{"product_id":"lour-emmer-whole-stoneground-certified-sustainable-12-5kg","title":"Emmer Flour Whole Stoneground Certified Sustainable 12.5kg","description":"\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAlong with einkorn wheat, emmer was one of the first crops domesticated in the Near East, and considered the mother of Spelt\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis is a robust, wholegrain flour made from \u003cspan class=\"s1\"\u003e\u003cb\u003esustainable Australian emmer wheat\u003c\/b\u003e\u003c\/span\u003e, an ancient ancestor of modern durum. Milled by \u003cspan class=\"s1\"\u003e\u003cb\u003eWholegrain Milling Co.\u003c\/b\u003e\u003c\/span\u003e in \u003cspan class=\"s1\"\u003e\u003cb\u003eGunnedah, NSW\u003c\/b\u003e\u003c\/span\u003e, the grain is stoneground to retain the bran, germ, and endosperm—offering rich flavour, nutrients, and natural complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEmmer’s unique gluten structure is \u003cspan class=\"s1\"\u003e\u003cb\u003edistinct from modern wheat\u003c\/b\u003e\u003c\/span\u003e, making it a standout for rustic breads, flatbreads, cakes and dense sourdoughs. The flour is light brown, with a coarser texture and a full, earthy aroma.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhy we love it:\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e100% wholegrain emmer flour\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTastes great\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground for full flavour and nutrition\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eA true ancient grain\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSuited to artisan baking and ancient grain recipes\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilled in NSW by Wholegrain Milling Co.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eA Note on the Certification:\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis flour is made from grain grown and milled under the \u003cspan class=\"s1\"\u003e\u003cb\u003eCertified Sustainable\u003c\/b\u003e\u003c\/span\u003e standard—a practical, transparent framework that prioritises soil health, biodiversity, ethical sourcing, and full traceability. It’s ideal for those seeking \u003cspan class=\"s1\"\u003e\u003cb\u003eenvironmentally responsible farming\u003c\/b\u003e\u003c\/span\u003e, without the restrictions of organic certification.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eLearn more about this certification and how it compares to organic and chemical-free farming \u003c\/span\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/australian-farming-practices-terms-and-definitions\"\u003ein our blog post\u003c\/a\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003eFAQs\u003c\/b\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs this emmer flour wholemeal?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eYes\u003c\/strong\u003e, it is stoneground from whole emmer wheat—nothing is removed in the process.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhat’s the difference between emmer and regular wheat?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEmmer is an ancient wheat species with a unique protein structure. It behaves differently in baking, with a more delicate gluten and earthy flavour. If you want to check out the collection of ancient grains and flours we carry, you can check those out, \u003ca rel=\"noopener\" title=\"Link to the ancient grains collection on the sovereign foods website\" href=\"https:\/\/sovereignfoods.com.au\/collections\/ancient-grains\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs this emmer flour organic?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eNo\u003c\/strong\u003e—this flour is \u003cspan class=\"s2\"\u003e\u003cb\u003eCertified Sustainable\u003c\/b\u003e\u003c\/span\u003e, which supports regenerative farming practices while allowing more flexibility than organic systems. No GMOs, synthetic additives, or harmful residues. Head over \u003ca href=\"https:\/\/cssb.deakin.edu.au\/wp-content\/uploads\/sites\/271\/2025\/07\/Certified-Sustainable-Standard-Producer-V15.5-2025.pdf\" title=\"A link away from the Sovereign Foods website to the certified sustainable site to read more about the producers certification for Certified Sustainable Products\" rel=\"noopener\" target=\"_blank\"\u003ehere\u003c\/a\u003e to read more about the standards by which the grower must adhere.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eHow should I bake with emmer?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEmmer works beautifully in \u003cspan class=\"s2\"\u003e\u003cb\u003erustic sourdoughs, dense loaves, flatbreads, cakes\u003c\/b\u003e\u003c\/span\u003e, and \u003cspan class=\"s2\"\u003e\u003cb\u003eblended flours\u003c\/b\u003e\u003c\/span\u003e. It absorbs water differently—experiment to get the right hydration.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eDoes emmer contain gluten?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. While different from modern wheat, emmer is still a gluten-containing grain. For a bit more information about the different ways gluten can affect different people we wrote up a blog post, you can check it out \u003ca rel=\"noopener\" title=\"Link to Sovereign Foods post about gluten\" href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/the-gluten-story-understanding-this-fascinating-controversial-ingredient\" target=\"_blank\"\u003ehere.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Wholegrain Milling Co","offers":[{"title":"Default Title","offer_id":41496504697041,"sku":"EMR-FLR-WGM-SUS-12.5KG","price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/EmmerFlourBulkCertifiedSustainableWholegrainMilling.jpg?v=1682659733"},{"product_id":"flour-rye-whole-stoneground-organic","title":"Rye Flour Whole Stoneground Organic 20kg","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholesome, hearty, rustic and proudly Australian. This certified organic rye flour is stone milled in \u003cmeta charset=\"utf-8\"\u003eQueensland by Kialla Pure Foods using Australian-grown organically grown rye grain. Known for its deep flavour and natural fermentation qualities, rye flour is a pantry essential for sourdough bakers and wholegrain enthusiasts alike.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout the Producer\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBased in the Darling Downs region of Queensland, Kialla Pure Foods have been producing high-quality organic flours, cereals, and specialty grains since 1988. All Kialla products are certified organic and processed in a dedicated organic facility that upholds strict food safety standards without the use of chemical fumigants, preservatives, or artificial additives.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhat is Rye Flour?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRye flour is milled from the whole rye grain and retains more of the bran and germ than refined wheat flours. It has a darker colour, slightly earthy aroma, and a robust flavour that adds complexity to breads, pancakes, crackers, and crispbreads. Its gluten content is lower than wheat, resulting in denser, moister baked goods — perfect for traditional European-style sourdoughs and nutrient-dense loaves.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eCulinary Uses\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRye flour can be used on its own or blended with wheat flours. Try it in:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSourdough rye bread or pumpernickel\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eHearty flatbreads and crispbreads\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eDense muffins or pancakes\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThickeners for sauces or gravies\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRugbrød-style Scandinavian loaves or German loaves like \u003c\/span\u003e\u003ca title=\"Link to Vollkornbrot recipe on Sovereign Foods website\" href=\"https:\/\/sovereignfoods.com.au\/blogs\/recipe\/vollkornbrot-german-rye-bread\" target=\"_blank\"\u003eVolkornbrot\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTo make a basic 100% rye sourdough loaf: combine 500g rye flour, 375ml water, 100g mature starter, and 10g salt. Mix, rest for 4–6 hours, then bake at 230°C in a covered Dutch oven for 40–50 minutes. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhy We Love It\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e100% Australian grown and milled\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCertified organic and biodynamic\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStone-milled for superior flavour and texture\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eExcellent for sourdough baking and fermentation\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline; color: rgb(48, 76, 69);\"\u003e\u003cb\u003eFAQs\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs this flour suitable for sourdough starters?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes – rye flour ferments easily and is often used to kickstart sourdough cultures. Its high enzymatic activity and natural sugars make it especially active in fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eDoes rye flour contain gluten?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes, but Rye contains a different form of gluten (secalin) that behaves differently to wheat gluten. It produces denser, moister breads but isn’t suitable for high-rise loaves unless blended with wheat flour. We talk about gluten and its variability \u003c\/span\u003e\u003ca rel=\"noopener\" title=\"Link to the blog post about gluten on the sovereign foods website.\" href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/the-gluten-story-understanding-this-fascinating-controversial-ingredient\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs this rye flour stone milled?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Kialla uses traditional stone mill rollers to gently grind whole rye grains, preserving flavour, nutrients, and structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhat’s the best way to store flour?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStore in an airtight container in a cool, dry place. If you’re not using it regularly, keep it in the fridge or freezer to maintain freshness and prevent rancidity and to keep out the critters. We have a post talking about managing pantry pests \u003c\/span\u003e\u003ca rel=\"noopener\" title=\"Link to a blog post about pantry pests on the sovereign foods website\" href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/managing-pantry-pests\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kialla Pure Foods","offers":[{"title":"Default Title","offer_id":42712331878609,"sku":"RYE-FLR-WHO-ORG-20KG","price":150.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/austrlian-grown-organic-rye-flour-bulk-20kg.jpg?v=1770859092"},{"product_id":"flour-rye-whole-organic-1kg","title":"Rye Flour Whole Stoneground Organic 1kg","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholesome, hearty, rustic and proudly Australian. This certified organic rye flour is stone milled in \u003cmeta charset=\"utf-8\"\u003eQueensland by Kialla Pure Foods using Australian-grown organically grown rye grain. Known for its deep flavour and natural fermentation qualities, rye flour is a pantry essential for sourdough bakers and wholegrain enthusiasts alike.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout the Producer\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBased in the Darling Downs region of Queensland, Kialla Pure Foods have been producing high-quality organic flours, cereals, and specialty grains since 1988. All Kialla products are certified organic and processed in a dedicated organic facility that upholds strict food safety standards without the use of chemical fumigants, preservatives, or artificial additives.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhat is Rye Flour?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRye flour is milled from the whole rye grain and retains more of the bran and germ than refined wheat flours. It has a darker colour, slightly earthy aroma, and a robust flavour that adds complexity to breads, pancakes, crackers, and crispbreads. Its gluten content is lower than wheat, resulting in denser, moister baked goods — perfect for traditional European-style sourdoughs and nutrient-dense loaves.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eCulinary Uses\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRye flour can be used on its own or blended with wheat flours. Try it in:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSourdough rye bread or pumpernickel\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eHearty flatbreads and crispbreads\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eDense muffins or pancakes\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThickeners for sauces or gravies\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRugbrød-style Scandinavian loaves or German loaves like \u003c\/span\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/recipe\/vollkornbrot-german-rye-bread\" title=\"Link to Vollkornbrot recipe on Sovereign Foods website\" target=\"_blank\"\u003eVolkornbrot\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTo make a basic 100% rye sourdough loaf: combine 500g rye flour, 375ml water, 100g mature starter, and 10g salt. Mix, rest for 4–6 hours, then bake at 230°C in a covered Dutch oven for 40–50 minutes. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhy We Love It\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e100% Australian grown and milled\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCertified organic and biodynamic\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStone-milled for superior flavour and texture\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eExcellent for sourdough baking and fermentation\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline; color: rgb(48, 76, 69);\"\u003e\u003cb\u003eFAQs\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs this flour suitable for sourdough starters?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes – rye flour ferments easily and is often used to kickstart sourdough cultures. Its high enzymatic activity and natural sugars make it especially active in fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eDoes rye flour contain gluten?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes, but Rye contains a different form of gluten (secalin) that behaves differently to wheat gluten. It produces denser, moister breads but isn’t suitable for high-rise loaves unless blended with wheat flour. We talk about gluten and its variability \u003c\/span\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/the-gluten-story-understanding-this-fascinating-controversial-ingredient\" title=\"Link to the blog post about gluten on the sovereign foods website.\" rel=\"noopener\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs this rye flour stone milled?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Kialla uses traditional stone mill rollers to gently grind whole rye grains, preserving flavour, nutrients, and structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhat’s the best way to store flour?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStore in an airtight container in a cool, dry place. If you’re not using it regularly, keep it in the fridge or freezer to maintain freshness and prevent rancidity and to keep out the critters. We have a post talking about managing pantry pests \u003c\/span\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/managing-pantry-pests\" title=\"Link to a blog post about pantry pests on the sovereign foods website\" rel=\"noopener\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kialla Pure Foods","offers":[{"title":"Default Title","offer_id":42713051529425,"sku":"RYE-FLR-WHO-ORG-1KG","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/Australian-grown-organic-rye-flour-1kg-1.jpg?v=1768883448"},{"product_id":"flour-sorghum-white-biodynamic-10kg","title":"Sorghum Flour Organic 10kg","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis flour is grown and milled by Kym and Neil Sullivan in Linthorpe, Queensland, from their own organically grown sorghum.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIt is a simple product. Grain grown in a biological farming system, then stone milled in small batches on the same property.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eNo blending, no separation, no reconstitution. Just the whole grain, milled into flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan class=\"s1\" style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eStone Milled on Farm\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis is a new step for the farm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAfter years of growing and supplying sorghum grain, Neil has built a stone mill on site, allowing the crop to be processed where it is grown. That changes the nature of the product.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStone milling is a slower process. It keeps the bran, germ and endosperm together, producing a true wholegrain flour rather than a refined fraction. It also avoids the high temperatures associated with more industrial milling systems.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe result is a flour that carries more of the original grain with it, both in flavour and functionality.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan class=\"s1\" style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eBuilt from a Farming System\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe quality of any flour starts well before milling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eKym and Neil’s approach is centred on soil health. Their system focuses on biological activity, crop rotation, and building resilience in the soil rather than relying on synthetic inputs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSorghum fits naturally within this system. It is well adapted to the climate of the Darling Downs and responds well to lower-input farming.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThat context matters. The flour reflects not just the milling, but the way the crop is grown.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan class=\"s1\" style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eA Different Kind of Flour\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSorghum flour behaves differently to wheat flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIt is naturally gluten free, with a light colour and a mild, slightly sweet flavour. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWithout gluten, it doesn’t develop the same structure as wheat dough. Instead, it works best:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eblended with other flours for baking\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ein flatbreads and unleavened applications\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003efor cakes, biscuits, and batters\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eas a thickener in savoury cooking\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIn baking, it often pairs well with starches or binders to provide structure, depending on the application. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan class=\"s1\" style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eFreshness and Handling\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBecause this is a wholegrain flour, it retains the natural oils of the grain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThat brings flavour, but it also means the flour is more perishable than refined flours. For best results:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003estore in a cool, dry place\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003erefrigerate or freeze for longer storage\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003euse within a reasonable timeframe after opening\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis is less about shelf life and more about preserving quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan class=\"s1\" style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eFrom the Sullivan Family Farm\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis flour represents a shift for Kym and Neil, from supplying grain into the system to producing a finished food on farm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p5\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIt shortens the chain. It keeps control closer to the land. And it allows the character of the crop to come through more clearly in the final product.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan class=\"s1\" style=\"color: rgb(48, 76, 69); text-decoration: underline;\"\u003e\u003cb\u003eFAQs\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5 class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs sorghum flour gluten free?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Sorghum is naturally gluten free. This flour is milled from sorghum grown and handled within a dedicated gluten-free system.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eCan I use sorghum flour like wheat flour?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eNot directly. Sorghum flour does not contain gluten, so it won’t behave the same way as wheat flour in bread and doughs. It works best when blended with other flours or used in recipes designed for gluten-free baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhat does sorghum flour taste like?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIt has a mild, slightly sweet flavour. It’s more neutral than some other gluten-free flours, which makes it quite versatile.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhat is sorghum flour best used for?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan class=\"s2\"\u003eIt works well in:\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ecakes, muffins and biscuits\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003epancakes and flatbreads\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ebatters and coatings\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eas part of a gluten-free flour blend\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eHow should I store organic flour?\u003c\/b\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBecause it is wholegrain, it retains the natural oils of the grain. Store in a cool, dry place, and refrigerate or freeze for longer storage to maintain freshness.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kym and Neil Sullivan","offers":[{"title":"Default Title","offer_id":43070813569233,"sku":"SGHM-FLR-10KG","price":170.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/Organic-sorghum-flour-gluten-free-10kg-Australian-grown.jpg?v=1776750611"},{"product_id":"flour-sorghum-white-biodynamic-500g","title":"Sorghum Flour Organic 500g","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis flour is grown and milled by Kym and Neil Sullivan in Linthorpe, Queensland, from their own organically grown sorghum.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIt is a simple product. Grain grown in a biological farming system, then stone milled in small batches on the same property.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eNo blending, no separation, no reconstitution. Just the whole grain, milled into flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eStone Milled on Farm\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis is a new step for the farm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAfter years of growing and supplying sorghum grain, Neil has built a stone mill on site, allowing the crop to be processed where it is grown. That changes the nature of the product.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStone milling is a slower process. It keeps the bran, germ and endosperm together, producing a true wholegrain flour rather than a refined fraction. It also avoids the high temperatures associated with more industrial milling systems.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe result is a flour that carries more of the original grain with it, both in flavour and functionality.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eBuilt from a Farming System\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe quality of any flour starts well before milling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eKym and Neil’s approach is centred on soil health. Their system focuses on biological activity, crop rotation, and building resilience in the soil rather than relying on synthetic inputs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSorghum fits naturally within this system. It is well adapted to the climate of the Darling Downs and responds well to lower-input farming.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThat context matters. The flour reflects not just the milling, but the way the crop is grown.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eA Different Kind of Flour\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSorghum flour behaves differently to wheat flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIt is naturally gluten free, with a light colour and a mild, slightly sweet flavour. \u003c\/span\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWithout gluten, it doesn’t develop the same structure as wheat dough. Instead, it works best:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eblended with other flours for baking\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ein flatbreads and unleavened applications\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003efor cakes, biscuits, and batters\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eas a thickener in savoury cooking\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIn baking, it often pairs well with starches or binders to provide structure, depending on the application. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 class=\"p1\"\u003e\u003cspan style=\"color: rgb(155, 89, 45);\"\u003eAllergen Statement:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp style=\"padding: 12px 40px; margin: 16px 0; background-color: #f2eee9; border-left: 4px solid #9B592D; border-right: 4px solid #9B592D;\" class=\"p1\"\u003e\n  While sorghum is naturally gluten-free, this 500g pack is processed in a facility that also handles wheat, rye and other glutinous grains. Trace cross-contact may occur.\n\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eFreshness and Handling\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBecause this is a wholegrain flour, it retains the natural oils of the grain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThat brings flavour, but it also means the flour is more perishable than refined flours. For best results:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003estore in a cool, dry place\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003erefrigerate or freeze for longer storage\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003euse within a reasonable timeframe after opening\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis is less about shelf life and more about preserving quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\" class=\"s1\"\u003e\u003cb\u003eFrom the Sullivan Family Farm\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis flour represents a shift for Kym and Neil, from supplying grain into the system to producing a finished food on farm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p5\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIt shortens the chain. It keeps control closer to the land. And it allows the character of the crop to come through more clearly in the final product.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(48, 76, 69); text-decoration: underline;\" class=\"s1\"\u003e\u003cb\u003eFAQs\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5 class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs sorghum flour gluten free?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Sorghum is naturally gluten free. This flour is milled from sorghum grown and handled within a dedicated gluten-free system. But this product is packed in a shared facility that packs glutinous product. While every care is made between batches there is a risk of cross contamination. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eCan I use sorghum flour like wheat flour?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eNot directly. Sorghum flour does not contain gluten, so it won’t behave the same way as wheat flour in bread and doughs. It works best when blended with other flours or used in recipes designed for gluten-free baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhat does sorghum flour taste like?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIt has a mild, slightly sweet flavour. It’s more neutral than some other gluten-free flours, which makes it quite versatile.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhat is sorghum flour best used for?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan class=\"s2\"\u003eIt works well in:\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ecakes, muffins and biscuits\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003epancakes and flatbreads\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ebatters and coatings\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eas part of a gluten-free flour blend\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eHow should I store organic flour?\u003c\/b\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBecause it is wholegrain, it retains the natural oils of the grain. Store in a cool, dry place, and refrigerate or freeze for longer storage to maintain freshness.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kym and Neil Sullivan","offers":[{"title":"Default Title","offer_id":43070813602001,"sku":"SGHM-FLR-500G","price":13.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/Organic-sorghum-flour-gluten-free-500g-Australian-grown.jpg?v=1776829001"},{"product_id":"flour-sorghum-white-biodynamic-1-5kg","title":"Sorghum Flour Organic 1.5kg","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis flour is grown and milled by Kym and Neil Sullivan in Linthorpe, Queensland, from their own organically grown sorghum.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIt is a simple product. Grain grown in a biological farming system, then stone milled in small batches on the same property.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eNo blending, no separation, no reconstitution. Just the whole grain, milled into flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan class=\"s1\" style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eStone Milled on Farm\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis is a new step for the farm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAfter years of growing and supplying sorghum grain, Neil has built a stone mill on site, allowing the crop to be processed where it is grown. That changes the nature of the product.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStone milling is a slower process. It keeps the bran, germ and endosperm together, producing a true wholegrain flour rather than a refined fraction. It also avoids the high temperatures associated with more industrial milling systems.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe result is a flour that carries more of the original grain with it, both in flavour and functionality.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan class=\"s1\" style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eBuilt from a Farming System\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe quality of any flour starts well before milling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eKym and Neil’s approach is centred on soil health. Their system focuses on biological activity, crop rotation, and building resilience in the soil rather than relying on synthetic inputs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSorghum fits naturally within this system. It is well adapted to the climate of the Darling Downs and responds well to lower-input farming.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThat context matters. The flour reflects not just the milling, but the way the crop is grown.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan class=\"s1\" style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eA Different Kind of Flour\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSorghum flour behaves differently to wheat flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIt is naturally gluten free, with a light colour and a mild, slightly sweet flavour. \u003c\/span\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWithout gluten, it doesn’t develop the same structure as wheat dough. Instead, it works best:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eblended with other flours for baking\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ein flatbreads and unleavened applications\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003efor cakes, biscuits, and batters\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eas a thickener in savoury cooking\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIn baking, it often pairs well with starches or binders to provide structure, depending on the application. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 class=\"p1\"\u003e\u003cspan style=\"color: rgb(155, 89, 45);\"\u003eAllergen Statement:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\" style=\"padding: 12px 40px; margin: 16px 0; background-color: #f2eee9; border-left: 4px solid #9B592D; border-right: 4px solid #9B592D;\"\u003eWhile sorghum is naturally gluten-free, this 1.5kg pack is processed in a facility that also handles wheat, rye and other glutinous grains. Trace cross-contact may occur.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan class=\"s1\" style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eFreshness and Handling\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBecause this is a wholegrain flour, it retains the natural oils of the grain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThat brings flavour, but it also means the flour is more perishable than refined flours. For best results:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003estore in a cool, dry place\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003erefrigerate or freeze for longer storage\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003euse within a reasonable timeframe after opening\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis is less about shelf life and more about preserving quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan class=\"s1\" style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eFrom the Sullivan Family Farm\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis flour represents a shift for Kym and Neil, from supplying grain into the system to producing a finished food on farm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p5\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIt shortens the chain. It keeps control closer to the land. And it allows the character of the crop to come through more clearly in the final product.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan class=\"s1\" style=\"color: rgb(48, 76, 69); text-decoration: underline;\"\u003e\u003cb\u003eFAQs\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5 class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs sorghum flour gluten free?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Sorghum is naturally gluten free. This flour is milled from sorghum grown and handled within a dedicated gluten-free system. But this product is packed in a shared facility that packs glutinous product. While every care is made between batches there is a risk of cross contamination. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eCan I use sorghum flour like wheat flour?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eNot directly. Sorghum flour does not contain gluten, so it won’t behave the same way as wheat flour in bread and doughs. It works best when blended with other flours or used in recipes designed for gluten-free baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhat does sorghum flour taste like?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIt has a mild, slightly sweet flavour. It’s more neutral than some other gluten-free flours, which makes it quite versatile.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhat is sorghum flour best used for?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p2\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan class=\"s2\"\u003eIt works well in:\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ecakes, muffins and biscuits\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003epancakes and flatbreads\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ebatters and coatings\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eas part of a gluten-free flour blend\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p4\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eHow should I store organic flour?\u003c\/b\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBecause it is wholegrain, it retains the natural oils of the grain. Store in a cool, dry place, and refrigerate or freeze for longer storage to maintain freshness.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kym and Neil Sullivan","offers":[{"title":"Default Title","offer_id":43071291097297,"sku":"SGHM-FLR-1.5KG","price":33.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/Organic-sorghum-flour-gluten-free-1.5kg-Australian-grown.jpg?v=1776832051"},{"product_id":"flour-spelt-whole-organic-12-5kg","title":"Spelt Flour Whole Organic 12.5kg | Stoneground","description":"\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground by Kialla Pure Foods from certified organic Australian spelt (wheat), this wholegrain flour retains the bran, germ and endosperm to capture the full character of the grain. With its mild, slightly sweet flavour and wholesome texture, it's ideal for sourdough, artisan breads and everyday baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout the Grain\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEvery wheat has its own story, and spelt is no exception.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAlthough often described as an ancient grain, \u003cstrong\u003espelt isn't an alternative to wheat – it is wheat\u003c\/strong\u003e. It belongs to the same hexaploid wheat group as modern bread wheat but has followed its own path through history, retaining many of the baking characteristics that have made it popular for thousands of years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eUnlike white flour, wholegrain flour retains all three parts of the grain: the bran, germ and endosperm. This gives the flour a fuller flavour, a darker colour and a heartier texture, while also changing the way it behaves in the mixing bowl. The bran absorbs more water and gently interrupts the gluten network, so wholegrain doughs often benefit from slightly higher hydration and a little more time to develop.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground by Kialla Pure Foods from certified organic Australian spelt, this flour is suited to everything from rustic sourdough and sandwich loaves to muffins, biscuits and pancakes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIf you'd like to learn more about spelt's history, genetics and how it compares with modern bread wheat, read our article \u003c\/span\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/spelt-wheat-tradition-genetics-and-its-place-with-modern-wheat\" target=\"_blank\" title=\"Link to the spelt article on the sovereign foods website\" rel=\"noopener\"\u003eSpelt Wheat: Tradition, Genetics, and Its Place with Modern Wheat.\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout Kialla Pure Foods\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBased on Queensland's Darling Downs, Kialla Pure Foods work closely with Australian organic farming families to produce high-quality flours with complete traceability from paddock to pantry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTheir traditional stone milling process gently grinds the whole grain, retaining the bran, germ and endosperm while producing a flour with the full flavour and character of the original grain.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy We Love It\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMade from certified organic Australian spelt (wheat).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground from the whole grain.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRetains the bran, germ and endosperm.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMild, slightly sweet flavour with a hearty texture.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIdeal for breads, muffins, biscuits and everyday baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilled in Queensland by Kialla Pure Foods.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBaking \u0026amp; Culinary Uses\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eOrganic Wholegrain Spelt Flour is a versatile wholegrain flour suited to both yeasted and quick bakes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIdeal for:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSourdough and artisan breads\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSandwich loaves\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePizza and focaccia\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMuffins\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCakes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBiscuits\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePancakes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWaffles\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eScones\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBecause wholegrain flour absorbs more water than white flour, you may find your dough or batter benefits from a little extra hydration.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline; color: rgb(48, 76, 69);\"\u003eFAQs\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs spelt the same as wheat?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Spelt is a type of wheat. Although it has a long history and distinctive baking characteristics, it belongs to the same hexaploid wheat group as modern bread wheat.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eDoes wholegrain spelt contain gluten?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Wholegrain spelt contains gluten and is \u003cstrong\u003enot suitable for people with coeliac disease\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat makes wholegrain flour different from white flour?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholegrain flour retains the bran, germ and endosperm of the grain. This gives it a fuller flavour, a darker colour and changes how it behaves during mixing and baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eDoes wholegrain flour need more water?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eOften, yes. The bran naturally absorbs more water than the starchy endosperm, so wholegrain doughs and batters commonly benefit from slightly higher hydration.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat does wholegrain spelt taste like?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholegrain spelt has a mild, slightly sweet, nutty flavour with more depth than white spelt flour, making it well suited to both savoury and sweet baking.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kialla Pure Foods","offers":[{"title":"Default Title","offer_id":43235966255313,"sku":"SPLT-FLR-WHO-12.5KG","price":150.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/organic-spelt-four-kialla-12.5kg-1.jpg?v=1786074131"},{"product_id":"flour-spelt-whole-organic-5kg","title":"Spelt Flour Whole Organic 5kg  | Stoneground","description":"\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground by Kialla Pure Foods from certified organic Australian spelt (wheat), this wholegrain flour retains the bran, germ and endosperm to capture the full character of the grain. With its mild, slightly sweet flavour and wholesome texture, it's ideal for sourdough, artisan breads and everyday baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout the Grain\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEvery wheat has its own story, and spelt is no exception.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAlthough often described as an ancient grain, \u003cstrong\u003espelt isn't an alternative to wheat – it is wheat\u003c\/strong\u003e. It belongs to the same hexaploid wheat group as modern bread wheat but has followed its own path through history, retaining many of the baking characteristics that have made it popular for thousands of years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eUnlike white flour, wholegrain flour retains all three parts of the grain: the bran, germ and endosperm. This gives the flour a fuller flavour, a darker colour and a heartier texture, while also changing the way it behaves in the mixing bowl. The bran absorbs more water and gently interrupts the gluten network, so wholegrain doughs often benefit from slightly higher hydration and a little more time to develop.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground by Kialla Pure Foods from certified organic Australian spelt, this flour is suited to everything from rustic sourdough and sandwich loaves to muffins, biscuits and pancakes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cmeta charset=\"utf-8\"\u003eIf you'd like to learn more about spelt's history, genetics and how it compares with modern bread wheat, read our article \u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/spelt-wheat-tradition-genetics-and-its-place-with-modern-wheat\" title=\"Link to the spelt article on the sovereign foods website\" rel=\"noopener\" target=\"_blank\"\u003eSpelt Wheat: Tradition, Genetics, and Its Place with Modern Wheat.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout Kialla Pure Foods\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBased on Queensland's Darling Downs, Kialla Pure Foods work closely with Australian organic farming families to produce high-quality flours with complete traceability from paddock to pantry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTheir traditional stone milling process gently grinds the whole grain, retaining the bran, germ and endosperm while producing a flour with the full flavour and character of the original grain.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy We Love It\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMade from certified organic Australian spelt (wheat).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground from the whole grain.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRetains the bran, germ and endosperm.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMild, slightly sweet flavour with a hearty texture.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIdeal for breads, muffins, biscuits and everyday baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilled in Queensland by Kialla Pure Foods.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBaking \u0026amp; Culinary Uses\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eOrganic Wholegrain Spelt Flour is a versatile wholegrain flour suited to both yeasted and quick bakes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIdeal for:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSourdough and artisan breads\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSandwich loaves\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePizza and focaccia\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMuffins\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCakes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBiscuits\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePancakes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWaffles\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eScones\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBecause wholegrain flour absorbs more water than white flour, you may find your dough or batter benefits from a little extra hydration.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline; color: rgb(48, 76, 69);\"\u003eFAQs\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs spelt the same as wheat?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Spelt is a type of wheat. Although it has a long history and distinctive baking characteristics, it belongs to the same hexaploid wheat group as modern bread wheat.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eDoes wholegrain spelt contain gluten?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Wholegrain spelt contains gluten and is \u003cstrong\u003enot suitable for people with coeliac disease\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat makes wholegrain flour different from white flour?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholegrain flour retains the bran, germ and endosperm of the grain. This gives it a fuller flavour, a darker colour and changes how it behaves during mixing and baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eDoes wholegrain flour need more water?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eOften, yes. The bran naturally absorbs more water than the starchy endosperm, so wholegrain doughs and batters commonly benefit from slightly higher hydration.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat does wholegrain spelt taste like?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholegrain spelt has a mild, slightly sweet, nutty flavour with more depth than white spelt flour, making it well suited to both savoury and sweet baking.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kialla Pure Foods","offers":[{"title":"Default Title","offer_id":43235966386385,"sku":"SPLT-FLR-WHO-5KG","price":72.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/organic-whole-spelt-flour-australian-grown-5kg.jpg?v=1786081948"},{"product_id":"flour-wheat-strong-wholegrain-organic-1kg","title":"Wholegrain Strong Wheat Flour Organic 1kg","description":"\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground by Kialla Pure Foods from certified organic Australian wheat, our Wholegrain Strong Flour retains the bran, germ and endosperm to capture the full flavour and character of the grain. Bred for strength and structure, it's ideal for sourdough, artisan breads, sandwich loaves and everyday wholegrain baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout the Grain\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEvery wheat has a purpose. Strong wheat varieties have been bred to produce the strength and structure needed for bread making, giving dough the ability to trap the carbon dioxide released during fermentation and produce well-risen loaves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eUnlike white flour, wholegrain flour retains all three parts of the grain: the bran, germ and endosperm. Stone milling preserves these natural components, producing a flour with a fuller flavour, rustic texture and the distinctive character of the whole grain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe bran also changes the way the dough behaves. It naturally absorbs more water than the starchy endosperm and gently interrupts the gluten network, so wholegrain doughs often benefit from slightly higher hydration and a little more time to develop. The reward is bread with rich wheaty flavour, excellent structure and the character that only wholegrain flour can bring.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout Kialla Pure Foods\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFor more than 30 years, Kialla Pure Foods has worked with Australian organic farming families to mill high-quality organic grain on Queensland's Darling Downs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eUsing traditional stone milling, Kialla gently grinds the whole grain, retaining the bran, germ and endosperm while preserving the natural flavour and baking characteristics of each harvest. Their commitment to quality, traceability and Australian organic agriculture has made them one of Australia's leading organic flour mills.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy We Love It\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMade from certified organic Australian wheat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground from the whole grain.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRetains the bran, germ and endosperm.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStrong wheat bred for bread making.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRustic stoneground texture with rich wheaty flavour.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilled and packed in Queensland by Kialla Pure Foods.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBaking \u0026amp; Culinary Uses\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eOrganic Wholegrain Strong Flour is ideal wherever flavour and structure are equally important.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePerfect for:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSourdough\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eArtisan breads\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSandwich loaves\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRolls\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePizza bases\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFocaccia\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFruit loaves\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholegrain baking\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBecause wholegrain flour naturally absorbs more water than white flour, your dough may benefit from slightly higher hydration and a little extra fermentation time.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(48, 76, 69); text-decoration: underline;\"\u003eFAQs\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat makes wholegrain flour different from white flour?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholegrain flour retains the bran, germ and endosperm of the grain. This gives it a fuller flavour, a darker colour and changes how the dough behaves during mixing and baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy does wholegrain dough often need more water?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe bran naturally absorbs more water than the starchy endosperm. As a result, wholegrain doughs commonly benefit from slightly higher hydration than doughs made with white flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs this suitable for sourdough?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Strong wheat is bred for bread making, making this flour well suited to sourdough, artisan breads and other naturally fermented doughs.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs this flour stoneground?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Kialla Pure Foods stone mill the whole grain, retaining the bran, germ and endosperm to produce a true wholegrain flour with a rustic stoneground texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhere is this flour milled?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eKialla Pure Foods stone mill and pack this flour at their Greenmount facility on Queensland's Darling Downs using certified organic Australian wheat.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kialla Pure Foods","offers":[{"title":"Default Title","offer_id":43242356277457,"sku":"WHT-FLR-WHO-1KG","price":9.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/organic-whole-bakers-flour-strong-wheat-kialla-1kg.jpg?v=1786427984"},{"product_id":"flour-wheat-strong-wholegrain-organic-5kg","title":"Wholegrain Strong Wheat Flour Organic 5kg","description":"\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground by Kialla Pure Foods from certified organic Australian wheat, our Wholegrain Strong Flour retains the bran, germ and endosperm to capture the full flavour and character of the grain. Bred for strength and structure, it's ideal for sourdough, artisan breads, sandwich loaves and everyday wholegrain baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout the Grain\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEvery wheat has a purpose. Strong wheat varieties have been bred to produce the strength and structure needed for bread making, giving dough the ability to trap the carbon dioxide released during fermentation and produce well-risen loaves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eUnlike white flour, wholegrain flour retains all three parts of the grain: the bran, germ and endosperm. Stone milling preserves these natural components, producing a flour with a fuller flavour, rustic texture and the distinctive character of the whole grain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe bran also changes the way the dough behaves. It naturally absorbs more water than the starchy endosperm and gently interrupts the gluten network, so wholegrain doughs often benefit from slightly higher hydration and a little more time to develop. The reward is bread with rich wheaty flavour, excellent structure and the character that only wholegrain flour can bring.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout Kialla Pure Foods\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFor more than 30 years, Kialla Pure Foods has worked with Australian organic farming families to mill high-quality organic grain on Queensland's Darling Downs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eUsing traditional stone milling, Kialla gently grinds the whole grain, retaining the bran, germ and endosperm while preserving the natural flavour and baking characteristics of each harvest. Their commitment to quality, traceability and Australian organic agriculture has made them one of Australia's leading organic flour mills.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy We Love It\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMade from certified organic Australian wheat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStoneground from the whole grain.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRetains the bran, germ and endosperm.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStrong wheat bred for bread making.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRustic stoneground texture with rich wheaty flavour.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilled and packed in Queensland by Kialla Pure Foods.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBaking \u0026amp; Culinary Uses\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eOrganic Wholegrain Strong Flour is ideal wherever flavour and structure are equally important.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePerfect for:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSourdough\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eArtisan breads\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSandwich loaves\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRolls\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003ePizza bases\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFocaccia\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFruit loaves\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholegrain baking\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBecause wholegrain flour naturally absorbs more water than white flour, your dough may benefit from slightly higher hydration and a little extra fermentation time.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(48, 76, 69); text-decoration: underline;\"\u003eFAQs\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat makes wholegrain flour different from white flour?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholegrain flour retains the bran, germ and endosperm of the grain. This gives it a fuller flavour, a darker colour and changes how the dough behaves during mixing and baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy does wholegrain dough often need more water?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe bran naturally absorbs more water than the starchy endosperm. As a result, wholegrain doughs commonly benefit from slightly higher hydration than doughs made with white flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs this suitable for sourdough?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Strong wheat is bred for bread making, making this flour well suited to sourdough, artisan breads and other naturally fermented doughs.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs this flour stoneground?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Kialla Pure Foods stone mill the whole grain, retaining the bran, germ and endosperm to produce a true wholegrain flour with a rustic stoneground texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhere is this flour milled?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eKialla Pure Foods stone mill and pack this flour at their Greenmount facility on Queensland's Darling Downs using certified organic Australian wheat.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kialla Pure Foods","offers":[{"title":"Default Title","offer_id":43242388357329,"sku":"WHT-FLR-WHO-5KG","price":35.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/organic-whole-bakers-flour-strong-wheat-kialla-5kg.jpg?v=1786428073"},{"product_id":"flour-wheat-white-bakers-stoneground-organic-2kg","title":"White Bakers Flour Stoneground Organic 2kg | Spitfire Variety","description":"\u003cdiv style=\"color: #304c45;\"\u003e\n\u003cp\u003eStoneground from certified organic Spitfire wheat grown by the Olm family at Brigalow, Queensland, this high-extraction white flour is milled on the family farm by New Gen Organic Milling. Sifted to \u003cstrong\u003e84% extraction\u003c\/strong\u003e, it retains more of the original grain than conventional refined white flour and is produced for breadmaking, including sourdough and yeasted breads.\u003c\/p\u003e\n\u003ch3\u003eAbout the Flour\u003c\/h3\u003e\n\u003cp\u003eThis flour is made from Spitfire wheat, a hard wheat variety grown by the Olm family in Queensland's Western Downs. The wheat is stone-milled on the family farm, then sifted to produce a white flour with an extraction rate of 84%.\u003c\/p\u003e\n\u003cp\u003eExtraction describes the proportion of the original grain retained as finished flour after milling and sifting. During sifting, some of the bran and other grain material is separated from the flour. At 84% extraction, the finished flour retains a greater proportion of the original wheat than a typical refined white flour, but less than a 100% extraction wholemeal flour.\u003c\/p\u003e\n\u003cp\u003eLaboratory testing of this flour has shown relatively high water absorption and good mixing stability. The dough took time to develop under controlled mixing conditions and maintained its consistency well once developed.\u003c\/p\u003e\n\u003cp\u003eThese results provide useful information about the flour's mixing characteristics, although they don't directly predict how it will behave in every recipe. Bakers may need to adjust hydration, mixing and fermentation according to their method and the dough's response.\u003c\/p\u003e\n\u003ch3\u003eAbout the Grower and Miller\u003c\/h3\u003e\n\u003cp\u003eThe Olm family has been farming at Brigalow in Queensland's Western Downs since 1908. Nevin and Tracy Olm established the family's certified organic farming practices in 1993, and the farm is now in its fourth generation.\u003c\/p\u003e\n\u003cp\u003eToday, Ben and Sophie Olm operate New Gen Organic Milling, producing stoneground flour from wheat grown on the family farm.\u003c\/p\u003e\n\u003cp\u003eBy milling their own grain, the family can take their wheat from harvest through to finished flour, maintaining a direct connection between the grain they grow and the product used by bakers and home cooks.\u003c\/p\u003e\n\u003ch3\u003eWhy We Love It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAustralian-grown Spitfire wheat:\u003c\/strong\u003e A hard wheat variety grown by the Olm family at Brigalow, Queensland.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertified organic:\u003c\/strong\u003e Produced from wheat grown on a family farm with more than three decades of certified organic farming history.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStone-milled on farm:\u003c\/strong\u003e Grown and milled by the same family through New Gen Organic Milling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e84% extraction:\u003c\/strong\u003e Retains more of the original grain than conventional refined white flour, while removing some material through sifting.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGood water absorption:\u003c\/strong\u003e Laboratory testing indicates that the flour can absorb a relatively high amount of water under controlled mixing conditions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStable dough development:\u003c\/strong\u003e Testing indicates that the dough develops gradually and maintains its consistency well once developed.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eMilling \u0026amp; Baking\u003c\/h3\u003e\n\u003cp\u003eThis flour is produced for breadmaking. Its combination of stone milling, high extraction and measured mixing characteristics makes it an interesting option for bakers working with sourdough and yeasted doughs.\u003c\/p\u003e\n\u003cp\u003eBecause the flour retains more of the original wheat than conventional refined white flour, its water requirements and dough behaviour may differ from those of a typical commercial white bread flour.\u003c\/p\u003e\n\u003cp\u003eWhen baking with it for the first time, start with a familiar recipe but allow some flexibility with hydration. Add water according to the consistency of the dough rather than assuming the flour will behave exactly like one you have used previously.\u003c\/p\u003e\n\u003cp\u003eSimilarly, allow the dough to develop according to your mixing method. Laboratory mixing times are useful for understanding flour characteristics, but they are not a direct instruction for how long to knead by hand or mix in a home kitchen.\u003c\/p\u003e\n\u003ch4\u003eSuggested Uses\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEveryday bread:\u003c\/strong\u003e Suitable for yeasted bread doughs and homemade loaves.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSourdough bread:\u003c\/strong\u003e Suitable for naturally leavened bread, with hydration and fermentation adjusted to suit the flour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBread rolls and buns:\u003c\/strong\u003e Useful for bread recipes where dough structure and development are important.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlended flour recipes:\u003c\/strong\u003e Can be combined with wholemeal flour or other wheat flours to adjust the texture and character of bread.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAdditional Product Information\u003c\/h3\u003e\n\u003ctable style=\"width: 100%;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrain\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWheat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWheat Variety\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSpitfire\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMilling Method\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStoneground and sifted\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eExtraction Rate\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e84%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFlour Type\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHigh-extraction white wheat flour\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrowers\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOlm Family\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMiller\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNew Gen Organic Milling\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrowing \u0026amp; Milling Region\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBrigalow, Western Downs, Queensland\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrowing Method\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCertified Organic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCountry of Origin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAustralia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003csmall\u003eLaboratory results describe the flour samples tested. Flour characteristics may vary between harvests and milling batches.\u003c\/small\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFAQs\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch5\u003e\u003cstrong\u003eIs this stoneground white wheat flour organic?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eYes. The Spitfire wheat is certified organic and grown by the Olm family at Brigalow, Queensland. The family has been farming organically under certification since 1993.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eIs this a white flour or a wholemeal flour?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eThis is a high-extraction white flour, rather than a conventional refined white flour or a 100% wholemeal flour.\u003c\/p\u003e\n\u003cp\u003eAt 84% extraction, approximately 84% of the original grain is retained in the finished flour after milling and sifting. This means it retains more of the grain than typical refined white flour, while some material has been removed compared with wholemeal flour.\u003c\/p\u003e\n\u003cp\u003eNew Gen Organic Milling also produces a 100% extraction wholemeal flour from the same Spitfire wheat.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eIs this flour suitable for sourdough bread?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eYes. This flour is produced for breadmaking, including sourdough.\u003c\/p\u003e\n\u003cp\u003eLaboratory testing indicates good water absorption and mixing stability, although these measurements do not directly establish how the dough will behave during long fermentation. Bakers may need to adjust hydration, mixing and fermentation to suit their recipe.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDoes this flour need more water than ordinary white flour?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eIt may. Laboratory testing indicates relatively high water absorption, and the flour's extraction rate can also influence its hydration requirements.\u003c\/p\u003e\n\u003cp\u003eWhen using it for the first time, allow some flexibility with the water in your recipe and adjust according to the consistency of the dough.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eWhat does 84% extraction mean?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eExtraction refers to the amount of finished flour obtained from the original wheat. At 84% extraction, approximately 84kg of flour is produced from every 100kg of wheat, with the remaining material separated during milling and sifting.\u003c\/p\u003e\n\u003cp\u003eThis is different from a 100% extraction wholemeal flour, where the entire grain is retained in the finished flour.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDoes this flour contain gluten?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eYes. This flour is made from wheat and naturally contains gluten. It is not suitable for people with coeliac disease or those who need to avoid wheat.\u003c\/p\u003e\n\u003cp\u003eFor more information, read our \u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/the-gluten-story-understanding-this-fascinating-controversial-ingredient\" title=\"The Gluten Story\"\u003earticle about gluten\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eWhere is this flour grown and milled?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eThe Spitfire wheat is grown by the Olm family at Brigalow, in Queensland's Western Downs, and stone-milled on their farm by New Gen Organic Milling.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eHow should I store this flour?\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eStore in an airtight container in a cool, dry place away from heat, light and moisture. For longer storage, particularly during warm weather, refrigeration or freezing is recommended.\u003c\/p\u003e\n\u003cp\u003eFor more information, read our guide to \u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/managing-pantry-pests\" title=\"Managing Pantry Pests\"\u003emanaging pantry pests\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"New Gen Organic Milling","offers":[{"title":"Default Title","offer_id":43443743916241,"sku":"WHT-FLR-WHT-NGM-2KG","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/Organic-Stoneground-white-bakers-flour-2kg.jpg?v=1793061738"},{"product_id":"flour-wheat-whole-bakers-stoneground-organic-2kg","title":"Whole Bakers Flour Stoneground Organic 2kg | Spitfire Variety","description":"\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis certified organic wholemeal baker's flour is made from Spitfire wheat grown by the Olm family at Brigalow, in Queensland's Western Downs. Stone-milled on the family farm by New Gen Organic Milling, it is a 100% extraction flour, retaining the bran, germ and endosperm of the whole wheat grain.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout the Flour\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis wholemeal baker's flour is produced from Spitfire wheat, a hard wheat variety grown by the Olm family in Queensland.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe grain is stone-milled on the family farm, with all parts of the wheat retained in the finished flour. Unlike sifted white flour, which has some of the grain components removed, this 100% extraction wholemeal flour contains the bran, germ and endosperm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe presence of the whole grain influences how the flour behaves in breadmaking. Bran absorbs water and can affect the development of the dough's gluten structure, meaning wholemeal doughs often require more water and may produce a denser loaf than those made with refined white flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eLaboratory testing indicates that this flour has good water absorption and develops its dough structure during mixing. It also demonstrates good mixing stability, suggesting the dough can maintain its consistency once properly developed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFor home bakers, allowing sufficient time for the flour to absorb water can help when preparing wholemeal bread doughs. The amount of water and mixing required will depend on the recipe and the desired result.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout the Grower and Miller\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe Olm family has farmed at Brigalow in Queensland's Western Downs since 1908. Nevin and Tracy Olm established the family's certified organic farming practices in 1993, and today the farm is in its fourth generation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBen and Sophie Olm operate New Gen Organic Milling, producing stoneground flour from wheat grown on the family farm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBy milling their own grain, the family can take their wheat from harvest through to finished flour, maintaining a direct connection between the farm and the people who use its products.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat Makes This Flour Special?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eAustralian-grown Spitfire wheat:\u003c\/strong\u003e A hard wheat variety grown by the Olm family at Brigalow, Queensland.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eCertified organic:\u003c\/strong\u003e Grown on a family farm with an organic certification history dating back to 1993.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eStone-milled on farm:\u003c\/strong\u003e The wheat is grown and milled by the same family through New Gen Organic Milling.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003e100% extraction:\u003c\/strong\u003e The entire wheat grain is retained, including the bran, germ and endosperm.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eWholemeal breadmaking:\u003c\/strong\u003e Produced for baking wholegrain loaves and other wheat breads.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eGood water absorption and mixing stability:\u003c\/strong\u003e Laboratory testing indicates that the flour can accommodate relatively high hydration and maintain dough consistency during mixing.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCulinary Use\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eWholemeal bread:\u003c\/strong\u003e Suitable for traditional yeasted wholemeal loaves.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eWholemeal sourdough:\u003c\/strong\u003e Can be used for naturally leavened wholemeal bread, with hydration and fermentation adjusted to suit the flour.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eBread rolls:\u003c\/strong\u003e Suitable for wholemeal bread rolls and buns.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eBlended bread flour:\u003c\/strong\u003e Can be combined with white bread flour to produce lighter loaves while retaining some wholegrain content.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eFlatbreads:\u003c\/strong\u003e Can be used in wholemeal flatbread recipes where a more substantial wheat flour is preferred.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(48, 76, 69); text-decoration: underline;\"\u003eFAQs\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs this wholemeal baker's flour organic?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. The Spitfire wheat is certified organic and grown by the Olm family at Brigalow, Queensland. The family has been involved in certified organic farming since 1993.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat does 100% extraction mean?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eA 100% extraction flour retains all the components of the original wheat grain, including the bran, germ and endosperm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis makes it a wholemeal flour, rather than a refined or partially sifted flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs this flour suitable for sourdough bread?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. This flour is intended for breadmaking and can be used in sourdough recipes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholemeal flour absorbs water differently from refined white flour, and the bran can influence gluten development. Bakers may need to adjust hydration, mixing and fermentation to suit their recipe.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy does wholemeal bread sometimes produce a denser loaf?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholemeal flour contains the bran and germ of the wheat grain. Bran particles can interfere with the development of the gluten network, which helps dough stretch and retain gas during fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis can result in a denser loaf than one made with refined white flour, even when the flour has good breadmaking characteristics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAllowing time for the flour to hydrate and adjusting dough handling can help improve the finished bread.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eDoes wholemeal flour need more water than white flour?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eOften, yes. The bran and other wholegrain components absorb water, which can increase the amount required when making dough.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhen using this flour for the first time, it is worth allowing some flexibility with the water in your recipe.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat is the difference between this flour and New Gen Organic Milling's white flour?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBoth flours are made from certified organic Spitfire wheat grown by the Olm family and stone-milled on their farm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe wholemeal flour has a 100% extraction rate, retaining the entire grain. The white flour is sifted to 84% extraction, removing some of the coarser grain components.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe wholemeal flour therefore contains more bran and germ, which influence its texture, water absorption and baking characteristics.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eDoes this flour contain gluten?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. This flour is made from wheat and naturally contains gluten. It is not suitable for people with coeliac disease or those who need to avoid wheat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFor more information, read our \u003c\/span\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/the-gluten-story-understanding-this-fascinating-controversial-ingredient\"\u003earticle about gluten\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhere is this flour grown and milled?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe wheat is grown by the Olm family at Brigalow, in Queensland's Western Downs, and stone-milled on their farm by New Gen Organic Milling.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eHow should I store this flour?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStore in an airtight container in a cool, dry place away from heat, light and moisture. For longer storage, particularly in warm weather, refrigeration or freezing is recommended.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWholemeal flour contains the natural oils present in the wheat germ, making appropriate storage particularly important.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFor more information, read our guide to \u003c\/span\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/managing-pantry-pests\"\u003emanaging pantry pests\u003c\/a\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/managing-pantry-pests\" style=\"color: rgb(48, 76, 69);\"\u003e\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"New Gen Organic Milling","offers":[{"title":"Default Title","offer_id":43443743949009,"sku":"WHT-FLR-WHO-NGM-2KG","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/Organic-Stoneground-Whole-bakers-flour-2kg.jpg?v=1793064649"}],"url":"https:\/\/sovereignfoods.com.au\/collections\/stoneground-flour.oembed","provider":"Sovereign Foods","version":"1.0","type":"link"}