This is quite possibly the best Organic White Baker’s White Flour in Australia. It has been expertly roller milled by Wholegrain Milling Co. from carefully selected certified organic prime hard wheat, grown without synthetic chemicals by Australian farmers committed to soil health and sustainable agriculture.

The roller milling process gently separates the bran, leaving a finely textured, consistent flour with a light wheat flavour and excellent baking performance. It’s specifically developed to deliver high-protein flour with robust gluten strength, ideal for artisan bakers, sourdough enthusiasts, and anyone seeking a reliable, high-quality flour for everyday baking. This flour also excels as a base flour to add strength to some of the alternative flours that don't quite have as much gluten. Use around 60-70% of the roller milled bakers flour with 30-40% of the whole flour of your choice, and see amazing results.

Why we love it:

• Roller milled for consistent, premium baking quality

• Produced by Wholegrain Milling Co., pioneers of organic milling in Australia

• Made from certified organic prime hard wheat

• High protein content (minimum 12%) for superior dough strength

• Australian-grown and processed in Gunnedah, NSW

• Packed in a convenient 12.5kg paper bag

About Roller Milled Baker's Flour:

Roller milling gently separates the bran layers from the flour, resulting in a lighter, finer flour with consistent baking characteristics. Ideal for achieving well-risen breads, beautiful crusts, and reliable dough handling in both commercial and home baking settings. You can learn more about the milling process in our blog about flour.

The flour's consistency and high protein means that it is a fantastic base for all of your favourite whole flours or freshly home milled grains. While this flour does all the heavy lifting in terms of structure, the whole flours provide flavour and texture

About the producers:

Wholegrain Milling Co. was founded in 1978 by Wendy and Harry Neale and remains a family-run enterprise under the care of Craig Neale. Renowned for their dedication to organic, chemical-free milling, they partner closely with sustainable growers across Queensland, NSW, Victoria, and South Australia. Using a combination of traditional stone milling and precision roller milling, Wholegrain Milling Co. provides exceptional quality flours, carefully crafted from seed to table. Learn more about their story here.

FAQs

Why choose roller milled flour over stone-ground flour?

Roller milled, is more consistent than stoneground and therefore can produce a more replicable loaf. With Stoneground flours, the bran and the endosperm (the white bit) flow through the hopper at different rates as they are different densities. This means each bag of stoneground with be different from the last. There is also the shelf stability of roller milled flour. Stoneground flours contain bran which houses all the fats of the grain. This can age and go rancid faster than the endosperm that is in the roller milled flour.

How should I use this flour?

This flour is produced exclusively from prime hard wheat, guaranteeing a minimum protein content of 12%, making it ideal for high-quality bread-making - particularly sourdough and artisan loaves, pasta, pizza, and flaky pastry

Is this flour Organic?

Yes, it’s certified organic, meaning no synthetic chemicals or genetically modified organisms (GMOs) are involved at any stage from farming to milling.

Does this flour contain gluten?

Yes, this flour naturally contains gluten. It is ideal for breads and other baked goods that require gluten for structure and rise.

How should I use organic bakers flour?

Store in a cool, dry place, ideally refrigerated, away from pests and moisture. Proper storage ensures freshness and extends shelf life to 12 months from dispatch. For more information about managing pantry pests, check our blog post here

What is roller milling?

Roller milling involves the grain being passed through two stainless steel rollers, which then sifted to remove the bran layers, while the germ and endosperm are retained  This gives us a super fine flour which would be the Australian equivalent to 00 grade flour. A fine, light consistent flour with a more stable shelf life. It is ideal for beginners and experts alike and perfect for breads that require consistent texture and baking performance. 

Can I use this flour with cakes and biscuits?

For cakes an biscuits, you would be best using our organic plain flour. Cakes and biscuits require a lower protein and strength than bread. The the leavening action is weaker with baking powder than yeasts.