From $1.90
Not every product on our shelves is gluten free, and we will always be upfront about that. Organic white bakers flour contains wheat and gluten and is not suitable for coeliacs, those with gluten intolerance, or anyone following a strict wheat free diet. For households where gluten is welcome, this is the flour that quietly underpins some of the most satisfying baking a home kitchen can produce. Milled from organically grown wheat and formulated with the higher protein content that bread and pastry baking genuinely demands, it gives dough the strength, elasticity, and structure needed to rise properly, hold its shape, and develop the kind of crumb that makes a loaf worth baking from scratch. Grandma never settled for the cheapest option when it came to her pantry staples, because she understood that the quality of what goes in determines everything about what comes out.
Flavour Profile: Organic white bakers flour has a clean, neutral flavour with a faint, pleasant wheaty sweetness that forms the perfect backdrop for whatever it is baked with, whether that is the tang of a long-fermented sourdough, the richness of a buttery brioche, or the simple, honest warmth of a well-made white loaf. The higher protein content gives baked goods a more satisfying chew and a better crumb structure than standard plain flour, with a lightness and elasticity that makes working with the dough a noticeably more rewarding experience. When baked, it produces a golden crust with good colour and a crumb that is open, airy, and properly structured.
How to Use It: The higher protein content of bakers flour, typically sitting between 11 and 13 percent compared to the 9 to 10 percent found in standard plain flour, means it develops more gluten during kneading and produces a stronger, more elastic dough that holds the gas produced by yeast or sourdough fermentation more effectively. This makes it the flour of choice for any yeasted or fermented bread, pizza dough, or enriched dough like brioche or hot cross buns where structure and lift matter. For sourdough specifically, organic white bakers flour is an excellent choice both for the main dough and for feeding your starter, as the higher protein content and the naturally present microorganisms in organically grown wheat support a more active and vigorous fermentation. It can also be used in place of plain flour in most standard baking recipes where a slightly chewier, more structured result is desirable, though for very delicate cakes and pastries a lower protein flour may produce a more tender crumb.
Recipes Where Organic White Bakers Flour Shines: A classic sourdough loaf made with organic white bakers flour develops a more complex, deeply tangy flavour over a long cold ferment, with an open, irregular crumb and a thick, crackling crust that is genuinely difficult to achieve with standard supermarket flour. Homemade pizza dough made with bakers flour produces a base with the right combination of chew and crispness, stretching without tearing and baking up with a proper bite that supermarket dough bases consistently fail to replicate. A simple white sandwich loaf baked with organic bakers flour, good yeast, water, salt, and a little olive oil is one of the most rewarding things a home baker can make from scratch, and the result is so far removed from sliced supermarket bread that it barely seems like the same food category. Enriched doughs like cinnamon scrolls, hot cross buns, and brioche depend on a strong bakers flour to handle the weight of butter, eggs, and sugar while still producing a light, pillowy crumb. Feeding an active sourdough starter with organic white bakers flour between bakes keeps it vigorous, well-nourished, and ready to leaven whatever you put it in next.
Good to Know: This product is not gluten free and is not suitable for coeliacs or those with gluten intolerance. It contains wheat and gluten. Organic white bakers flour is produced from wheat grown without synthetic pesticides, herbicides, or artificial fertilisers, making it a considered choice for those who prefer to reduce chemical inputs in their food. It is dairy free and nut free in its pure form, though as always, please check the specific product label for facility and cross-contamination information if you are managing a severe allergy. Bakers flour has a good shelf life when stored correctly but should be kept well sealed to prevent moisture absorption and pest access, particularly in warmer and more humid climates like Brisbane.
Ingredients: Organic White Wheat Flour.
Contains: WHEAT, GLUTEN.
Store in an airtight container in a cool, dry place, away from direct sunlight. Large amounts may need to be ordered in. Allow 14 business days for it to arrive at GPO.
