This organic whole Khorasan flour is milled from Australian-grown Khorasan wheat, an ancient grain prized for its rich nutrition and natural sweetness. Milled by Wholegrain Milling Co. in Gunnedah, NSW, the entire grain—including the bran, germ, and endosperm—is retained through gentle roller milling.

The result is a coarse, beige flour with visible bran flecks, high in fibre and protein, and full of nutty, buttery character. While Khorasan contains gluten, it’s often noted for its gentler digestion and appealing flavour compared to modern wheats.

With a minimum protein content of 12%, this flour is suited to wholegrain sourdoughs, flatbreads, fruit breads, muffins, and dense cakes. Its natural colour and aroma also make it a favourite for rustic or traditional baking.

Why we love it:

• 100% wholemeal Khorasan flour

• Certified organic, grown and milled in Australia

• Ancient wheat with mellow, nutty flavour

• High in fibre and plant protein

• Roller milled for reliable performance

• Ideal for hearty loaves, cakes, biscuits and more
  

• Milled in NSW by Wholegrain Milling Co.

About the Mill:

Wholegrain Milling Co. has been producing nutrient-dense, organic flours in Gunnedah since 1978. Their partnerships with regenerative Australian grain growers ensure transparency, traceability, and quality in every bag. Learn more about them here.

FAQs

Is this flour wholemeal?

Yes—this flour is made from the entire Khorasan grain, with no part removed during milling. It retains its full fibre, germ, and nutrient profile.

What’s the difference between white and whole Khorasan flour?

White Khorasan flour is sifted to remove the bran, making it lighter in texture and colour. This version is wholemeal, with a coarser texture and richer flavour.

Does Khorasan contain gluten?

Yes—it does contain gluten. Although an ancient grain, some people find it more digestible than modern wheat varieties. If you want to learn more about the intricacies of gluten and digestibility, have a look at our post about gluten.

What does it taste like?

Khorasan flour has a slightly sweet, nutty flavour, often described as buttery or golden. It pairs well with both sweet and savoury baking.

What should I bake with it?

Try it in sourdough loaves, rustic flatbreads, muffins, cakes, and dense fruit breads. It can also be blended with lighter flours for more lift. It is not as strong as modern wheats, so if you can digest them, adding a small amount of a true wheat get firm up those loaves and crunch up that crust. 

How should I store it?

Store in a cool, dry place in an airtight container. For longer shelf life, especially in warmer climates, consider refrigeration or freezing. For more information, check out this blog post on managing pests