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Meet Our Beautiful Bunch of Flours

Did you know that at Pantree we have 14 different variations of organic flour.  Confused about the different types of flour? Wheat, wholewheat, gluten free…when it comes to baking with flour, there are more choices than ever. It can be difficult to choose the right one for your recipe, so we have created a quick guide to help you make the right choice.

Let me introduce you to our flour range and how you can use them in your cooking / baking adventures. 


White Sorghum Flour 

Sorghum Flour is an ancient non-gluten grain with a mild sweet flavour and soft texture, it is an excellent substitute for traditional wheat flour in many of your favourite baking recipes from sourdough bread to delicious cakes.

Sorghum flour is naturally gluten free and rich in a variety of nutrients and antioxidants. This grain is also packed with fibre and protein, creating a soft tender crumb when baked. 

Note from supplier: Whilst Sorghum flour is naturally gluten free this flour is processed on equipment and stored in a facility that also processes glutenous flours therefore gluten may be present.

Buckwheat Flour - Organic 

Organic Buckwheat Flour is made from certified organic, milled buckwheat kernels. Lightly sieved to create a fine powder, no further refinement or bleaching is done. 

Don’t be alarmed by its puzzling name, the buckwheat flour title is a bit confusing since it has nothing to do with wheat at all so is perfectly safe for those avoiding gluten.

Buckwheat flour is high in fibre and protein and has a rich nutty flavour. This flour is great for pancakes, waffles, crepes, biscuits and making pasta.

If you are using buckwheat flour in a cake then the results may be a little heavy or crumbly since it doesn't have the binding properties of gluten. However if you use it in combination with a starchy flour such as sweet rice flour or tapioca flour or even a nut flour like almond flour then you can produce beautiful light fluffy bakes with a good structure.

Coconut Flour - Organic 

Organic Coconut Flour is a delicious, gluten-free, low carbohydrate, high-fibre, grain-free alternative to wheat flour. It is made from fresh organic coconut flesh.

Organic coconut flour is unsweetened and has a delicate coconut smell and taste perfect for pancakes! While it has a light, airy appearance and texture when dried, it becomes quite dense when cooked with or baked. 

Coconut flour is commonly used in baking, particularly paleo, grain- and gluten-free baking. It can be used to make cakes, cookies, bread, and muffins. While it is a versatile baking flour, it can be challenging to use, and you should rely on established recipes, especially if you're new to baking with this alternative flour.

Chickpea Besan Flour - Organic 

Organic Chickpea Flour, also known as chickpea flour or gram flour, is stone-milled from finely ground chickpeas. Besan Flour has a natural pale yellow colour and retains its chickpea taste. Ideal for creating flatbreads or as a thickener in savoury dishes.

Mildly nutty, earthy and extremely nutritious, chickpea flour has come to the rescue of Western cooks and chefs looking for a gluten-free alternative to wheat-based flour.

High in fibre and antioxidants and with twice the protein of wheat flour, it is handy for binding, thickening and adding bulk to dishes.

Tapioca Flour (Starch) - Organic 

Organic Tapioca Flour is an alternative to traditional wheat flours and starches. It is a popular ingredient for recipes that do not contain gluten, particularly helping to improve the structure and texture of baked goods. It can also be used to thicken soups, sauces, pie fillings and gravies. It has a very mild sweet flavour.

Organic Tapioca Starch is naturally free from gluten and is suitable for those allergic to nuts, coconut, grains, and those following a low FODMAP diet or gluten-free diet.

Tapioca Flour is virtually tasteless and odourless but is used to achieve a spongy, light and fluffy texture in baked goods or to make crispy pie crusts and pizzas.

Whole Rye Flour - Organic 

Organic Whole Rye Flour is stoneground from Australian grown rye grain. This flour is unrefined and retains all the goodness of the whole grain.

Rye contains less gluten than wheat which results in a more dense textured bread. Rye flour is fantastic for creating sourdough loaves with a robust, earthy flavour.

Organic Rye Flour is a traditional ingredient in many breads, cakes, and pastries throughout Northern and Eastern Europe. The gluten in rye flour adds stickiness to the dough but lacks the elasticity of wheat flour gluten. Organic Rye Flour should be used with high gluten flours such as whole wheat or unbleached white to increase rising ability when baking breads. Organic rye flour can be also used to make rye starters and sours.

Brown Rice Flour - Organic 

Organic Brown Rice Flour is milled from Certified Organic whole grain brown rice, grown without synthetic fertilisers, pesticides or herbicides. This delicious and versatile flour has nothing artificial added and is non-GMO. Brown rice flour is a pale fawn colour, with a light nutty flavour and aroma. Suitable in a range of home-baked goods, this brown rice flour can also be used to replace all-purpose or plain wheat flour in many everyday recipes. It is great for pasta and noodles, pizza bases and pie-crust pastry.

Organic Brown Rice Flour can be used in shortbread recipes, to make sauces, noodles, to coat food, cereals and desserts. It must be mixed with gluten-rich flour to make a yeast-raised bread and tends to produce crumbly baked goods when used alone, although it is successful in recipes that include egg.

Gluten Free Plain Flour 

Gluten Free Flour. This wheat free, gluten free all purpose plain flour is a quality product produced from specially selected natural ingredients. This product has been developed with similar functional properties to wheat flour to ensure ease of use in most recipes. Versatile in everyday baking and batters.

This is a versatile and conveniently pre-blended wheat free plain flour that can be used for baking; ‘dusting’ fish, meat or vegetables; sauces; batters and every day cooking needs. Use whenever all-purpose, plain or wheat-free flour is required. Simply substitute equal amounts of this flour as the original recipe for plain flour, or use as directed in gluten-free recipes. When baking or using a recipe that needs self-raising flour it is necessary to add a raising agent, such as yeast or baking powder. As this premium flour is Organic it should ideally be refrigerated to maintain maximum freshness.

Wholemeal Spelt Flour - Organic 

Organic Wholemeal Spelt Flour is stoneground from Australian grown spelt grain. This flour is unrefined and retains all the goodness of the whole grain. Unbleached and chemical free. 

Wholemeal Spelt Flour is an excellent alternative to wheat flour and can be used in a similar manner. When baking, spelt doesn't require as much water as wheat flour (approximately 10% less) and doesn't get a rise as high due to it's lower gluten content. Spelt flour can be combined with other flours. Organic wholemeal spelt flour is a popular alternative to wheat flour for baking pancakes, muffins, cakes, cookies, pasta, breads, waffles and even pizza bases!

White Spelt Flour - Unbleached Organic 

Organic White Spelt Flour is stoneground from Australian grown spelt grain. This flour is lightly sifted, still retaining 75-80% of the bran. Unbleached and chemical free.

White Spelt Flour is an excellent alternative to wheat flour and can be used in a similar manner. When baking, spelt doesn't require as much water as wheat flour and doesn't get a rise as high due to its lower gluten content. Organic white spelt flour is a popular alternative to wheat flour for baking pancakes, muffins, cakes, cookies, pasta, breads, waffles and even pizza bases!

Wholewheat Bakers Flour - Organic 

A high protein wheat flour which is fantastic for baking bread. Made from Australian grown wheat, this flour has been stoneground and retains all the fibre and goodness of the whole grain.

Wholewheat Flour is an all-purpose flour suitable for most everyday cooking needs. It is important to remember that wholemeal grains and flours absorb more moisture than their white counterparts, for this reason you must consider the moisture levels of your dish or cake you are making. 

You may find it worthwhile to let it sit for a little while after mixing in the flour and adding a little more moisture if needed after the absorption takes place.

To increase lightness of baked goods, it is not uncommon to mix this flour with white plain flour or white spelt flour. Ideally it should be refrigerated to retain freshness.

Organic Plain White Flour - Unbleached Organic 

A premium unbleached Organic Plain White Flour made from stoneground, Australian organic wheat grain. It is commonly used for cakes, pastries and biscuits. When used in cakes it is combined with a raising agent such as baking powder or bicarbonate of soda.

100% natural and not artificially enriched.

Unbleached and chemical free. No GMO. Preservative and additive free. Sustainably grown.