Flour and Meals

Amaranth Flour - Gluten and wheat freeThe amaranth seeds are ground to make amaranth flour. Amaranth flour has a nutty taste which may be used in making bread, muffins, pasta and pancakes. As it has a strong flavour and is 's better mixed with other grains.read more...

Besan Flour- Gluten and wheat freeBesan flour is produced from dried chick peas and is rich in protein. You may use Besan flour in pankcakes, pizzas, soups and stews. Besan flour can be used as part of a gluten free flour mix in cakes and biscuits, but can not be completely substituted for plain flour in a recipe.read more...

Brown Rice Flour- Gluten and wheat freeBrown Rice Flour is heavier than white rice flour. It is milled from unpolished brown rice so it has a higher nutritional value. As it contains the bran of the brown rice, it contains a high fibre content.read more...

Carob Powder- Gluten and wheat freeCarob powder is made from the toasted and ground, pods of the Carob tree. Carob is used as a substitute for chocolate although has a totally different substance. To replace carob for cocoa, simply use the same amount of carob. To replace chocolate with carob, use approximately three tablespoons of carob powder for each square of chocolate that the recipe calls for.read more...

Continental FlourContinental Flour is a creamy white, granular powder consisting of a mixture of fine semolina and wheat flour. It is commonly used when baking.read more...

Cous CousCous cous is made from durum wheat, rolled into tiny granules and then steam cooked. Cous cous is a good source of fibre and can be used instead of rice and pasta to complement stews and casseroles or added to salads. read more...

Glucose Powder- Gluten and wheat freeGlucose is a monosaccharide or simple sugar, which is quickly absorbed into the blood stream and utilised by the brain and muscles to boost energy. It is derived from maize and can be used in place of sugar (sucrose), although it is not quite as sweet. It provides instant high energy for sports people and rapid relief for those with poor health conditions. Glucose Powder has a mild sweet flavour and readily dissolves in liquids. It may be sprinkled on cereals or fruit, or blended with fruit juices, milk drinks, or water.read more...

Gluten FlourGluten flour has the starch and bran removed. The process of keeping mostly the protein constituents of the wheat and very little of the starch makes this product a useful aid in low-carbohydrate baking and cooking.read more...

Linseed Meal- Gluten and wheat freeLinseed Meal is derived from milled linseeds. Linseeds are an excellent source of essential fatty acids and may contribute to lowering blood cholesterol levels.read more...

Maize Meal- Gluten and wheat freeMaize Meal is produced by finely milling the yellow corn (maize). Commonly used in baking. Gluten-free.read more...

Oatmeal FineOatmeal is created by grinding oats into a coarse powder. Oatmeal Fine is mainly used as an ingredient in baking. read more...

Oatmeal MediumOatmeal is created by grinding oats into a coarse powder. Oatmeal Fine is mainly used as an ingredient in baking. read more...

Oatmeal CoarseOatmeal is created by grinding oats into a coarse powder. Oatmeal Fine is mainly used as an ingredient in baking. read more...

Polenta- Gluten and wheat freePolenta is made from dried corn meal which has been ground to a meal. Polenta is beneficial to those who need to avoid wheat in their diet. Polenta is low in fat contain fibre, vitamins and mineralsread more...

Potato Flour- Gluten and wheat freeThis is a gluten-free starch used to thicken soups and gravies. Liquids thickened with potato starch should never be boiled.read more...

Rice Flour- Gluten and wheat freeRice flour is a finely ground powder of rice. The raw rice is then ground to form rice powder, also known as rice flour. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten intolerant.read more...

Rye FlourRye flour is a finely ground powder of rye. Rye breads use a mix of rye and wheat flours because rye has a low gluten content. Pumpernickel bread is usually made exclusively of rye, and contains a mixture of rye flour and rye meal. read more...

Soya Flour- Gluten and wheat freeSoya Flour is made from pure, dehulled, Australian grown, soya beans. It is a high protein flour with a nutty taste. It can be used to thicken recipes or added as a flavour enhancer.read more...
(http://products.healthminders.impactdata.com.au/Flours_and_Meals.asp)