This organic white baker’s flour is carefully stoneground by Wholegrain Milling Co. in Gunnedah, NSW, using traditional slow milling methods that retain more of the grain’s natural flavour and nutrients. After milling, it’s lightly sifted to remove most of the bran, leaving behind a fine, creamy-coloured flour with a soft texture and delicate wheat taste.

It’s made from certified organic wheat grown without synthetic inputs by Australian farmers focused on soil health and regenerative practices. Unlike highly processed white flours, stoneground flour preserves trace elements of the wheat germ and bran, making it nutrient-dense yet still ideal for soft, light-textured baking.

This flour offers excellent performance in sourdough, yeasted breads, pizza bases, and enriched loaves while lending subtle depth of flavour and improved nutritional value.

Why we love it:

• Stoneground from whole certified organic wheat

• Lightly sifted to retain character, while baking like a white flour

• Milled slowly at low temperatures to preserve nutrients

• Creamy colour, fine texture, and subtle wheat flavour

• Milled by Wholegrain Milling Co. in Gunnedah, NSW

About Stone Milling:

Stone milling uses large, slow-turning millstones to grind the whole grain gently and evenly. Unlike roller milling, this method avoids high heat and friction, helping retain the natural oils, enzymes, and nutrients present in the wheat. This gives the flour a fuller flavour and softer crumb, and is particularly valued by artisan bakers.

About the Mill:

Established in 1978, Wholegrain Milling Co. remains one of Australia’s most respected independent organic mills. Family-owned and operated, they work closely with Australian grain growers who are committed to regenerative agriculture and chemical-free farming. Their Gunnedah mill combines traditional stone milling with custom roller mills to produce an exceptional range of flours. Learn more about them here.

FAQs

What makes this different to roller milled flour?

Stoneground flour is milled slowly at lower temperatures, helping retain more of the grain’s natural oils and micronutrients. The result is a flour with more flavour and a slightly more rustic character.

Is this flour wholegrain?

No—this is a white stoneground flour, meaning it has had most of the bran removed. It still retains some fine bran and germ content for added nutrition and flavour.

What is the protein content?

This flour has a minimum protein content of 12%, making it suitable for bread baking, sourdough, and other gluten-reliant doughs.

Is this flour certified organic?

Yes, it is certified organic and free from synthetic pesticides, herbicides, or genetically modified organisms.

How should I store it?

Store in a cool, dry place. For longer shelf life or warm climates, refrigeration or freezing is recommended. For more tips on storage and managing pantry pests, head over to our blog post.