Maize Flour - Serious Grains

Oat Flour Oats are a versatile ingredient used in cooking and baking. Oats are a filling addition to meals and a great pick for sweet and savoury dishes. When using oats as an alternative for gluten- induced flour, it comes with plenty of positives. Oat flour is a common supermarket flour, with organic options in farm shops and whole food shops. However, oat flour is fairly easy to make at home with the right equipment. If you have a bag of ground oats and an electric blender at home, you are three quarters of the way there already. Oat flour is a great alternative for plain flour as it has a soft and fluffy cake texture, like the consistency of most cakes. Oat flour will rise slightly on its own, but needs an addition of baking soda for high-rise recipes like bread, scones, and cakes. With its fluffy texture, oat flour can make some great sweet or savoury recipes. For all the sweet tooth bakers here are some simple yet effective ideas: Oat flour in your crumble recipe can transform the dessert to include a gluten-free crumble topping with a sweet, toasted flavour on top of the tasty baked fruit choice. For the bakers with a preference on texture, oat flour can give you chewy, crispy cookies, taking you back in time to the 19th century when they first became a hit. Oat muffins and oat pancakes are a great new breakfast choice. Incorporating fresh fruit, yoghurt, and some chocolate chips for extra sweetness. When considering the common ‘full’ effect oats have, oat protein balls are a great snack to include in your everyday diet. Buckwheat Flour Deriving from the Buckwheat grain, this flour is nutrient rich with plenty of health benefits to help with your physical diet. Filled with fibre, buckwheat flour is great for most savoury dishes and some sweet ones also. Buckwheat flour has a distinct earthy and nutty taste and to some people's opinion can have a bitter aftertaste. Buckwheat, alike oats, have a great filling effect. This flour is a great option to use for satisfying breakfasts and lunches to keep you fuller for longer. The grain itself is a great alternative to quinoa, flax, amaranth, and polenta. However, when converted to a flour, Buckwheat is great to make rice and noodles. By mixing the dark flour with herbs and eggs. You can make plenty of tasty pastas. Despite its distinct taste, Buckwheat can be used in sweet bakes. Its earthy and nutty flavours work extremely well with Banana. So, pancakes, muffins and cakes with banana, peanut butter and dark chocolate are a must for the sweet tooth trials for this flour. Note to self: Be careful with allergens when considering Buckwheat an ingredient. Though it does not affect celiacs, it is a pseudo cereal, so any intolerances to grain should be examined. Sorghum Flour Another pseudo grain to add to this list is Sorghum. Also known as ‘Jowar’ flour, Sorghum flour is an extremely popular gluten-free flour in the baking world, as it has a lovely, sweet taste. Sorghum has a low elasticity and is an exceptionally light and fluffy flour, so the simpler the recipe, the better. Similarly to Oats and Buckwheat, Sorghum flour wheat is a great flour to use in pancakes and porridges. Mixed with a starch to kick awake the raising element, Sorghum can be used to make sourdough breads, pizza bases, cakes and muffins. When thinking about its natural sweetness, Sorghum can be a great ingredient for sweet sauces in lots of puddings and desserts. It works particularly well in baked sauces (in dishes with chocolate, cinnamon, tart fruit, and syrups) highlighting its sweet touch. Be careful how much Sorghum you use at a time, as it can have a bitter aftertaste when used in significant quantities. Teff Flour This Ethiopian food source has been an extremely popular grain for centuries. This staple grain was converted into a flour and is now used for recipes that are sweet and savoury. Teff flour has underlying nutty flavour, it has great sources of fibre, minerals and vitamins too. Take note- Teff does absorb lots of water when being cooked, so look at for those water ratios in your recipes, you may need to replace some liquids! Teff flour can make some great meals including: pancakes, pizza crusts, waffles, fritters, porridge, cookies, and muffins. As a grain alone you can add teff into salads, falafels, roasted vegetable plates, and veggie burgers. Since the teff grain derives from Ethiopia, why not try and make the traditional teff flatbread called ‘Injera.’ Amaranth Flour Another pseudo-grain to consider is Amaranth. This flour comes from grinding the seeds from the Amaranth plant. This grain is similar to Quinoa. Amaranth flour has a rich nutrient count with minerals such as: Iron, magnesium and calcium. Amaranth is also high in protein, therefore giving its state a strong structure for meals. The naturally earthy/nutty flavouring this flour makes it perfect for bread-based meals. Tortillas, pizza bases, pizza crusts, savoury pancakes flatbreads and nutty bread. Amaranth gives a dense texture so have a think when you are pairing it with other foods. Rice Flour Rice and rice flour is a very popular option for gluten-free cooking as well as in Asian cuisines. This flour has a light texture, and mild natural flavouring, making it perfect for cooking, baking, frying and roasting. There are two types of flour (white and brown) that differ in colour and texture. White rice flour is perfect for baking as it has a lighter texture. Brown rice flour is whole grain and can be used in more savoury meals because of its coarse but hearty texture. In Asian tradition, rice flour is predominantly used to make noodles, pastas and dumplings. However, it is also commonly used in sauces and stews as a thickening agent. Similar to the lists seen throughout this article, rice flour can be used in most meals. With its lighter texture it is popular to mix and match it with other gluten-free flours to balance out texture for more specific meals in baking. Uniquely, rice flour also makes for a great frying batter! Whether is frying meats, sea food or adding crispness to your carbs and vegetables, rice flour can do it all. Take note- Rice flour is high in carbohydrates rather than proteins, so if you count your calories, its best you take this into consideration if rice flour becomes an essential part of your diet. Almond Flour Created by blending blanched almonds, this flour is a great healthy alternative for many wheat flours. Almonds are a super-food nut with so many benefits to help the human body. To name a few: monounsaturated fats, omega-9 fatty acids, plant-based proteins, fibres, low-glycaemic index, calcium, iron, magnesium and Vitamin E. These nutrients and minerals are great for keeping cardiovascular issues at bay, keeping your blood sugar levels normal and improving your digestive health. Almond flour has a soft, light texture and a naturally sweet/nut flavouring, therefore, making it perfect for baked goods. Pancakes, cookies, brownies, banana bread, muffins, fruit bars, cakes and cinnamon rolls, this flour ticks boxes for a variety of dietary requirements. Almond flour can be great for those with gluten intolerances, celiac disease, or for those on a Keto/Paleo diet. Almonds are a type of nut, so this flour is not suitable for those with a nut allergy. Potato Flour Potato flour is used with whole potatoes that are dehydrated and ground to make a fine powder. This is not to be confused with Potato Starch, which uses extracted potato starch. Potato flour can make some well-structured meals with a satisfying texture: Pancakes, muffins, banana bread, dumplings, pizza dough, cakes and gravies. Potato flour is amazing for retaining moisture, preventing meals from going dry, crumbly and going off quicker. This ability is all because of its high starch content. The starch (80-85%) creates great thickening and binding properties for foods. This flour has some essential nutrients and minerals to support the body: Iron, potassium and vitamins C and B. These minerals work hand-in hand to help support the muscles, immune system and energy levels. Potato flour is high in energy, so it is a great pick for a meal that will keep you going for a long-time. However, potato flour tends to be high in carbohydrates rather than proteins, so if you count your calories, its best you take this into consideration if it becomes an essential part of your diet. When searching for the best gluten-free flours for baking and cooking always look out for the organic options in local farm shops and even whole foods online store. Take note: Though the flours above are gluten-free be careful to check that the rest of your ingredients are gluten-free too.

Eggs are the main ingredients of many savoury and sweet dishes. Eggs are versatile and have properties that are needed in baking and cooking. They help to bind components, work as a thickener, help the cakes to rise and give them a spongy texture. They help achieve the creaminess of many desserts and sauces. Actually, so many sweet and savoury recipes feature eggs that it gets complicated when you want to follow a plant-based diet or suffer from allergies and simply cannot eat them. Is it possible to replace eggs? You can prepare a vegan replacer at home. This way, you will still be able to enjoy traditional recipes without eggs. There are many ways to do it; you just need to have a few specific ingredients in your kitchen pantry. Egg Replacer Recipes Chickpea Water or Aquafaba egg replacer Aquafaba is the brine, which is usually drained away from a can of chickpeas, and can be used as an egg white substitute. You can use it straight from the can. It is high in protein, so you can whip it just like egg whites, but be aware that you will need sugar to stabilise it. It will make a beautiful and fluffy foam. It will be a great egg replacer for mousses, creamy desserts, cakes, pancakes and meringue. Method: To make 1 egg replacer, you will need 60 ml of aquafaba. Just mix it into your dough or batter or whip it using a mixer. Baking soda & vinegar egg replacer This mixture can replace eggs in specific cake recipes, especially chocolate cakes, chocolate muffins, loaves and cupcakes. It will help the dough to rise and work as a browning agent. Recipe: To make 1 egg substitute, mix 1 tsp baking soda with 1 tbsp vinegar. Ground Flaxseed (Linseed) egg replacer Ground flaxseed is one of the most popular egg replacers in many vegan recipes. It works well as a binder in both savoury and sweet baked recipes, cakes, cookies, muffins, pancakes and in batters. It is also very healthy - packed with fibre and omega-3 fatty acids. Recipe: to make 1 egg substitute, mix 1 tbsp of flaxseed powder with 3 tbsp of water in a small bowl. Warm water would work best (not boiling!) Set aside for a few minutes. The flax egg mixture will become thick. Chia seeds egg replacer For egg replacer, white chia seeds would be best (they are less visible than the black ones). You mix whole chia seeds with water, and they become a kind of slimy mixture that will work as a binder for cakes, muffins, and cookies. Chia seeds are a great source of fibre, protein, and unsaturated fats. Please note when chia seeds are used whole, there will be some crunchiness to your baked goods. Recipe: To make 1 egg equivalent, mix 1 tbsp chia seeds with 3 tbsp water in a small bowl. Set aside for 15 minutes, so the mixture thickens. The chia seeds will be a gelatine consistency. Fruit puree or marmalade as an egg replacer These ingredients will work to make a denser texture. Please note, they can change the flavour and colour of your baked goods. They will work best for pancakes, muffins and some dense cakes like brownies. Method: To replace 1 egg, add approximately 60ml of fruit puree (banana, pumpkin etc.) or applesauce to your dough. Chickpea Flour egg replacer Chickpea flour Gram flour is a yellow flour used in many Indian recipes. It will work well as an egg replacer for cakes, muffins, deep-fried dishes, pancakes, quiches and tarts. Chickpea flour is rich in protein and fibre. Thanks to its yellowish colour and consistency, it can even be used to make vegan scrambled eggs or omelettes. You just mix it with water, some black salt and spices and fry it with some oil in a frying pan just like you do with the eggs. Recipe: the equivalent of 1 egg will be 1 tbsp chickpea flour + 3 tbsp water. Mix the flour with water until smooth.

So, you’ve taken the plunge. You’ve bypassed the tiny, plastic-heavy supermarket packets and opted for the glorious, cost-effective 5kg bag of whole foods. Your pantry is about to become a sanctuary of health, but then the realisation hits: Where on earth do I put five kilograms of red lentils? Buying in bulk is one of the smartest moves you can make for your wallet and the planet. However, without a strategy, that 5kg investment can fall victim to moisture, pests, or staleness. This is your definitive guide to mastering the "big bag" lifestyle and ensuring every gram stays as fresh as the day it was packed. 1. The Four Enemies of Freshness Before you start decanting, you need to know what you’re up against. Whether it’s quinoa, chickpeas, or oats, four factors lead to food spoilage: Oxygen: Leads to oxidation, making fats (especially in nuts and seeds) go rancid. Moisture: The fast track to mould and clumping. Light: UV rays degrade vitamins and can bleach the colour out of vibrant spices and grains. Heat: Accelerates the breakdown of nutrients and encourages "hatchlings" (looking at you, flour weevils). The Golden Rule: Keep it Cool, Dark, Dry, and Airtight. 2. Choosing Your Vessels A 5kg bag is a lot of volume. You don’t necessarily need one giant container; in fact, a "Divide and Conquer" strategy often works better. The Best Storage Materials Container Type Best For... Pro Tip Glass Jars Seeds, Nuts, Rice Non-porous and doesn't absorb smells. Great for visibility. Food-Grade Plastic Flour, Oats, Pulses Look for BPA-free buckets with "gamma seals" for 5kg+ quantities. Stainless Steel Tea, Coffee, Spices Completely blocks out light, making it ideal for delicate items. Cotton Bags Potatoes, Onions Only for "breathable" produce—never for dry grains! 3. The "Decant and Stash" Method Don't try to use a 5kg bag as your daily dispenser. It’s heavy, awkward, and every time you open it, you let in fresh oxygen and moisture. The "Daily" Jar: Fill a medium-sized glass jar for your kitchen counter or easy-reach shelf. This is what you’ll use for your Tuesday night curry or morning porridge. The "Deep" Storage: Seal the remainder of the 5kg bag in an airtight container and store it in a cool, dark place (like a floor-level cupboard or a larder). The Refill: Only open the deep storage when your daily jar is empty. This limits the "exposure time" for the bulk of your food. 4. Category-Specific Tips Grains & Pulses (Rice, Lentils, Beans) These are the heavy hitters of bulk buying. They are relatively hardy, but they love to absorb moisture. Hack: Drop a dried bay leaf into your 5kg container of flour or rice. It’s a natural deterrent for weevils and pantry moths. Nuts and Seeds (Walnuts, Chia, Pumpkin Seeds) Nuts contain high levels of natural oils. In a warm kitchen, these oils go rancid quickly. The Freezer is your friend: If you aren't going to finish 5kg of walnuts within a month, store the bulk of them in the freezer. They won't freeze solid, and it preserves the oils perfectly. Dried Fruit (Apricots, Raisins) Bulk dried fruit can sometimes "sugar" or become overly hard. Ensure the seal is incredibly tight. If they do dry out, you can easily rehydrate them in a little warm water before use. 5. First In, First Out. FIFO stands for First In, First Out. It is the secret language of professional kitchens. When your new 5kg bag of Whole Food Earth goodies arrives, don't just pour the new stock on top of the old leftovers in your jar. Empty the old stock into a bowl, add the new stock to the bottom of the jar, and place the old stock back on top. This ensures you aren't left with "fossilised" seeds at the bottom of your containers. The Checklist for Bulk Success Label everything: Including the "Best Before" date and any cooking instructions from the original bag. Inspect on arrival: Give your 5kg bag a quick once-over when it arrives to ensure the seal is intact. Avoid the floor: Try to store bulk buckets on a shelf rather than directly on a concrete floor to avoid temperature fluctuations and damp. Ready to stock up? Bulk buying is a journey toward a more sustainable, conscious kitchen. By storing your 5kg hauls correctly, you’re honouring the food, the farmer, and your finances.

How is Potato Starch Made? Potatoes are well known for their healthy carbohydrates. Also known as ‘Starch’ (Polysaccharide), this side of a raw potato can be turned into a completely different ingredient. ‘Potato Starch’ is extracted from crushed, raw potatoes. The starch grain is released from the destroyed cells and either separated through a hydro-cyclone or dried out on its own as a solution. After this process, the once potatoes, become a white, powdery potato flour, full of spherical granules. Is Potato Starch Gluten-Free? Since potatoes are a root vegetable, organic potato starch is naturally gluten-free. Gluten is a protein found in the wheat plant and other types of grain, meaning they have no connection to one another. Those who suffer from ‘Coeliac’ disease, or choose to live a gluten-free diet can use potato starch as a wheat-free flour in lots of cooking recipes. How Does Potato Starch Work? Potato Starch in general, is used to make things like- pasta, bread, tortillas, pastries, noodles, and cereal grains. However, it has other uses too. The ingredient can be used as a thickener (sauces, soups, stews, and desserts) as well as a creamy batter for frying and baking sweet and savoury foods. Paste- Thickening Agent You can easily make wet potato starch at home. To use potato starch as a thickener, you start by dissolving your starch granules in cold water. This will allow your starch to become a smooth gel when it is gelatinised. NOTE: Not dispersing the starch in cold water at the start of your cooking could leave you with a clumpy gel as your overall thickener. After leaving the particles in cold water, you can heat them up in hot water, or whatever liquid you are cooking at that point in time. Potato starch has a better water-capacity (great for doughs) than its contender- Cornstarch. Potato Starch leaves you with a gel that is more translucent, silkier, and has a more neutral flavouring compared to corn. However, this starch has a lower gelatinization temperature, so it thickens quicker when it is hotter. NOTE: Keep an eye on your heat, if the temperature is too hot for too long, the potato starch will not absorb the water properly and its binding effect will be ineffective. Leave thickening to the end of your cooking so it has a perfect short period of heat. Crispiness In baking and frying, less is more. Adding potato starch gradually to your cooking will allow for a good structure and smooth texture overall. Adding too much too quickly (or too much in general) will give the starch a very crumbly texture, making its connectivity rubbish! It has been said that potato starch is better than cornstarch for frying, as it gives you a crispier result and for longer too. You can use the starch outright in your frying and baking, or you can make a creamy batter with it too. Potato Starch Uses As well as using potato starch in our everyday cooking, it can be used in other departments too. In the everyday food industry, potato starch is found in canned soups, savoury sauces, pie fillings, and even mayonnaise. They are a great additive to dishes that are refrigerated or frozen because it stops the meals from separating when they are chilled and cooked. Within the sweet world, potato starch is becoming a new hit for plant-based sugar confectionaries. Its excellent gelatinization properties work well in commercialised desserts like- custard, puddings, mousse, pastry, and cakes. It is seen as sustainable and more appealing by customers as it is gluten-free and vegetarian/vegan. Potato Starch vs Potato Flour Now that we know specifically what Potato Starch is, it is important to know the difference between that, and Potato Flour. Though they may look similar there are clear differences. Potato starch is made by crushing potatoes, activating the starch grain, before then drying out the remaining potato into small granules. Potato flour involves removing the skin, mashing them, drying them out, blending them and then keeping them in an air tight container. A main difference between the two, is that potato starch is simply ‘Starch’ extracted from the potatoes. Whereas Potato Flour is flour made from whole potatoes. Potato flour has a higher number of proteins, carbohydrates, fibre, and nutrients because it is made from the vegetable itself. With potato starch only being an extract, it contains less health benefits. Where Can You Buy Potato Starch? When looking to buy this ingredient, Potato Starch can be found in most supermarkets. You have to look for them in substitute/alternative food aisles, or the baking section, but many shops sell the starch product. If you are looking for a definite seller- flour shops, whole food shops, healthy food shops, and farm shops should sell potato starch, specifically organic potato starch. Another option is looking for healthy food online, through baking ingredient suppliers. These shops tend to have more options for ingredients and sell them in bigger bulks. This can be helpful if you are planning to create lots of potato starch recipes, or just want to invest in gluten-free potato starch for its wheat-free aspect.

Flour is an essential ingredient in many of our households. Flour holds a structure that creates a useful base for many recipes in our everyday cooking and baking. You can count on many kitchens having these quintessential flour types, either: self-raising flour, or plain flour/all-purpose flour. These are winner ingredients for your cakes, doughs, pastas, pancakes, and even sauces. They include grinded wheat, which has some great health benefits. Stone ground flour that is unrefined (organic) includes: fibre, protein, minerals and vitamins. Organic wheat flour is great for your nutritional health for many reasons, but it has other advantages too. Organic stone ground flour is far easier for the body to absorb, and tends to be pesticide free also. Plain flour/All-purpose flour This popular flour is a great ingredient for all your general kitchen needs. The easy-to-use product can be used in cooking and baking as it has a mixture of hard and soft wheat for different textures. This is a staple for anyone who likes to jump into the kitchen from time-to-time without having to worry about having every ingredient already in the house. Something to note about all-purpose flour, is that it doesn’t contain the leavening agent that self-raising flour is so famously known for. Therefore, if you’re looking for a flour that will help your breads, cakes, and doughs rise, then you’d need to add baking soda or baking powder to the mix. Or alternatively, you can purchase self-raising flour on its own. Self-raising flour This is also a very easy flour to use, and a staple for all your baked goods. On the occasion you don’t have any baking soda in the house, self-raising flour automatically contains the expanding agent you need for food to rise. On some occasions you might need a little bit more of a rising agent for a lighter texture, so read your recipes carefully. This extra rising is particularly used in baking for a less dense base. Cakes with more rise to them are fluffier, lighter, and generally more enjoyable to eat. Density is saved for many breads and doughs that we get a great chewy texture from. Cake Flour On the lower scale for gluten inclusion, cake flour is perhaps the lightest type found amongst the wheat flours. With a hint from the name, ‘cake’ flour is optimised for baking. It is a thin white flour that has a softer texture and very little flavouring. This will help the sweet additives really come through into the cakes. When comparing cake flour to other wheat flours, this product is slightly harder to find in the shops than others. As it is enhanced for baking, you are more likely to find it in baking sections or specific baking shops. Bread Flour Alike cake flour, bread flour is optimised for particular types of cooking and baking. Bread flour is used to make doughs for different types of breads and pizzas. With its unusual texture, bread flour is perfect to create the chewiness that comes with biting into our favourite breads and pizzas. Bread flour comes with a distinctive taste and smell that is far more intense than other wheat flours. Rye Flour On the lower gluten scale, however, comes rye flour. Compared to all-purpose flour or self-raising flour, rye flour contains a far smaller amount of gluten, therefore making it perfect for those who want to reduce their gluten intake; but perhaps not entirely. Rye Flour is typically denser and moister in comparison to other flours, it traps less air bubbles when heated so it doesn’t take an airy form. This, mixed with its strong flavouring, can make for great scones, fruit cakes, and even ginger breads. Then, on the savoury side, rye flour is great for making pastas, crackers and sourdough starters especially with yeast. Interestingly enough, rye flour comes in three main colours or types. The colour all depends on how it is milled. White or light rye is less dense as it has been milled and separated from most of the bran naturally found in the flour. Dark rye includes 100% wholegrain which is where the distinctive heavy texture comes from. This wholemeal flour is nearer to organic flour as it is closest to its original state. Note to self: if you want to be able to shape your flour more easily, stick to lighter rye flour. Wheat flours are great, simple flours that have been trusted throughout history to make great tasting recipes. However, in this day and age, we live in a world where wheat is no longer included in everyone’s diet. Which begs the question: What is the alternative? Flour, before its sold form is simply grains of wheat. Some other grinded forms of flour without wheat are Almond flour, Coconut flour, Chickpea flour, Rice flour, and Oat flour. For those with a wheat or gluten intolerance there are plenty of alternative flours. The great thing about these flours, is that they do not have to be used just by those of a gluten-free diet. Almond Flour An unusual yet versatile flour used in both baking and cooking. The ground almonds make for a nutty and sweet flavour. In baking, almond flour can be used to make all sorts of biscuits and cakes. In fact, the natural plant, eaten raw as well as cooked, can be used to make no-bake treats and protein bites. These can be quick, easy, on-the-go recipes, perfect for those who are living active lives. In talking about being active, almond flour compared to others is incredibly light weight. Unlike the thickening agent that wheat flours possess; for the assistance of roux’s and sauces, almond flour is far lighter. With all these positives, almond flour comes with even more benefits. The plant-based flour has less sugars and less carbohydrates than many other flour forms because of its low-glycaemic index. The glucose in almonds is released into the body far slower compared to wheat. This makes for a great coating when frying foods as it’s healthier all around. Coconut Flour Alike almonds, Coconut flour comes with a list of multifunctional uses. Found in the same plant-based family, coconuts can be grinded into flour, again used for baking and cooking. The coconuts familiar sweet taste acts as a brilliant structural flavouring for biscuits and pancakes. The low-glycaemic flour also acts as a brilliant source of fibre; once again, perfect for those no-bake treats and protein bites. A great opportunity to indulge something that is good for you and will make you feel good as well. Coconut flour shares many of the same nutritional values as almond flour, so you can count on it to make lots of items such as cakes, muffins, flatbreads and cookies. Chickpea Flour Another brilliant alternative to refined wheat flour is chickpea flour. The popular Asian and Middle Eastern ingredient known as the ‘Chickpea’ has a great texture when dried and ground down. It works well in sweet and savoury flatbreads and can even be used to thicken sauces and soups. Chickpeas when mixed with herbs and sauces holds a great flavour, making it perfect for cooking and baking. As for health benefits, Chickpeas as an ingredient and as a flour base are far lower in calories and carbs compared to wheat. It is also rich in fibre and protein which is perfect for building and maintaining muscle. And that’s not even where it ends. Once turned into chickpea flour, it can also be used to make another alternate flour- gram flour. The pulse based ingredient is a staple in Indian and Caribbean cultures. Cornstarch Cornstarch or Cornflour is made purely from corn and carbohydrates, which ticks the box for another gluten-free flour. In many ways cornstarch and other flours can be used interchangeably when using it in cakes, or as a batter for frying. So don’t be afraid of the lack of elements found in cornstarch. However, it is important to note that cornstarch is the preferred flour to use in thickening most recipes that include sauces, soups, puddings, creams, and gravies. This is because of its large amount of starch properties; it has been said that cornstarch has twice the thickening power compared to your every day flours. A final note on the corn based ingredient is the state it takes when fried. Unlike any of the other flours mentioned in this article cornstarch can take a deeply crunchy texture and golden colour, perfect for battering foods. With the lack of gluten and high amount of starch, this is another great multipurpose flour.

Sorghum Flour What is sorghum slour? Sorghum flour is a sweet gluten free flflour made with sorghum, also known as a pseudo-grain, sorghum is the seed of a grass similar in size and flavour to millet. Originating in Australasia, it is grown around the world but as a staple part of the diet in parts of Africa. The wholegrain is used for milling into soft flour with a mild flavour. How to use sorghum flour? Organic sorghum flour is great for making breads, flatbreads, pancakes, porridge, biscuits, muffins and cakes. Traditionally used in India to make flatbread such as jowar roti. Chickpea flour What Is chickpea flour? Chickpea flour also known as Gram Flour and Besan is made with chickpeas. It is a highly nutritious food which provides great health benefits. It also has high soluble fibre content which is beneficial for the health of the heart because it contains healthy unsaturated fats which help you fight bad cholesterol. How do you use gram flour? Organic chickpea flour is naturally gluten-free and can easily substitute wheat flour in many recipes. So it is great for cooking and baking, can be used and an egg substitute in vegetarian and vegan diet. Rice flour What Is rice flour? Rice flour is made with rice - a whole grain that is relatively low in calories, high in fibre and can be incorporated into a variety of dishes, but as flour it is even more versatile. It is naturally gluten-free. How do you use rice flour? Rice flour is popular in Asian cuisine. It can be a great alternative to refined white flours. It's great for recipes that require a naturally non-gluten grain and provides a plethora of new uses, especially for things like smoothies, pancakes or cakes. It is especially good for baking breads, as its flavour is stronger than conventional flours and blends extremely well. Buckwheat flour What is buckwheat flour? Buckwheat flour a gluten-free flour made with buckwheat grain which is small, crunchy and have a distinctly triangular appearance. It comes from a plant cultivated for it grain like groats. Roasted buckwheat is a popular staple in Eastern European cuisine. Organic buckwheat is a superfood. It's very nutritious and a fantastic source of dietary fibre as well as high quality protein containing all eight essential amino acids, including lysine. This makes buckwheat one of few plants capable of producing a true "complete" protein (similar to quinoa grain). How do you use buckwheat flour? Buckwheat flour is a high fibre, high protein alternative to white flour. And it's gluten free! So if you cannot tolerate gluten, buckwheat flour can take the place of wheat flour in most (if not all) of your recipes. Buckwheat flour can be used in pancakes, cakes, muffins, biscuits and more! Maize Flour What is maize flour? Maize flour is finely milled from maize kernels. It is naturally gluten-free and has a golden yellow colour. Make sure not to confuse it with white processed cornflour which just contains the maize starch. It has a distinct flavour of its own, an earthy taste whilst raw, but much sweeter in taste once cooked. Once used primarily in Mexican and other Latin American dishes it’s now widely used as a substitute to wheat flour in many food products and baking mixes that cater to people with wheat or gluten intolerances. How do you use maize flour? Maize flour works well in a range of dishes and as a blend with white rice and tapioca starch. You can use this maize flour to add distinctive flavour, a bit of texture and a golden colour to a range of baked goods such as bread, muffins, doughnuts, pancake mixes, biscuits, pakoras and homemade tortilla chips.