Organic Stoneground Wholegrain Self Raising Flour

Our Organic Stoneground Wholegrain Self Raising Flour is produced by mixing stoneground whole grain plain flour with leavening agents (Monocalcium Phosphate Monohydrate E341) under strict organic standards. It has a medium brown colour, is more flavoursome and has a stronger texture then other whole grain self raising flours. Best kept refrigerated to retain freshness.

In the Kitchen:

Organic Stoneground Wholegrain Self raising Flour can be used in much the same way as the plain variety only without needing to add any raising agents such as baking powder. It is great for baking cakes, biscuits, breads and and muffins.

Facts about Wholegrain Wheat flour:

In 1788, the first crop of Australian wheat was grown in the Royal Botanical Gardens in Sydney. Shortly after the arrival of the first colonists.

Half a cup of wholegrain wheat flour contains approx 6.4 grams; almost 5 times as much as white wheat flour. Along with a balanced diet and good water intake, eating wholegrain flours can support a healthy digestive system.

Wholegrain wheat flour also has a lower Glycemic Index (GI) than white wheat flour which means it is absorbed more slowly preventing blood sugar spikes and crashes, and leaving you feeling more satisfied after eating.