Organic Stoneground Wholegrain Plain Flour

Our Organic Stoneground Wholegrain Plain Flour is produced by stone milling the whole wheat grain with all the goodness of the grain being kept in the process. With the added bran, it gives the flour an earthy nutty flavour after baking.

In the kitchen:

Organic Stoneground wholegrain plain flour is perfect for baking delicious cakes, breads and muffins. It is also great for making homemade shortcrust pastry.

Facts about Wholegrain Wheat flour:

The first crop of Australian wheat was grown at the Royal Botanical Gardens in Sydney just after the arrival of the colonists in January 1788.

Whilst half a cup of white wheat flour contains approx 1.3 grams of dietary fibre, the same measurement of wholegrain wheat flour contains approx 6.4 grams (almost 5 times as much). Eating wholegrain flour offers almost 5 times as much fibre than white flour, and along with a balanced diet and good water intake supports a healthy digestive system.

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