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Not every product on our shelves is gluten free, and we will always be straightforward about that. Organic wholemeal 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, however, this is the flour that reminds you why flour matters in the first place. Milled from the whole wheat grain with the bran and germ left intact, organic wholemeal flour bakes with a depth of flavour, a warmth of colour, and a nutritional integrity that refined white flour simply cannot offer. Grandma always said that the closer an ingredient is to how it was grown, the more honest it tastes, and a good organic wholemeal flour is exactly that kind of ingredient.
Flavour Profile: Organic wholemeal flour has a rich, nutty, earthy flavour with a warm, slightly sweet complexity that comes from the natural oils present in the wheat germ and the fibre in the bran. The aroma when baking is deeply satisfying, filling the kitchen with the kind of wholesome, toasty fragrance that white flour rarely produces on its own. The finished texture in baked goods is denser and more substantial than refined flour, with a pleasantly hearty crumb that carries flavour and structure in equal measure.
How to Use It: Organic wholemeal flour absorbs more liquid than refined white flour due to its higher fibre content, so recipes developed for plain white flour may need a small increase in liquid, typically an additional tablespoon or two per cup of flour, to achieve the same dough consistency. In bread baking, a blend of wholemeal and white flour in a ratio of roughly one part wholemeal to two parts white produces a loaf with good flavour and a lighter crumb than a fully wholemeal loaf, which suits those who are new to wholemeal baking or prefer a less dense result. For pastry and biscuits, a partial substitution of up to half wholemeal flour adds flavour and texture without making the final product heavy. Allow doughs and batters made with wholemeal flour a slightly longer rest time before baking, as the bran continues to hydrate after mixing and the dough will firm up and become more manageable with a short rest. Sifting wholemeal flour is generally not recommended as it removes the bran that gives it its character.
Recipes Where Organic Wholemeal Flour Shines: A wholemeal sandwich loaf made with organic flour has a depth of flavour and a satisfying density that turns an everyday slice of toast into something genuinely worth eating slowly, particularly with good butter and a scraping of honey or a thick spread of vegemite. Wholemeal banana bread made with overripe bananas, a touch of cinnamon, and organic wholemeal flour produces a more flavourful and nutritionally considered version of a universally loved recipe that is already difficult to improve on. Homemade wholemeal pizza dough has a nutty, complex base flavour that works particularly well under robust toppings like roasted vegetables, cured meats, and strong cheese. Wholemeal shortbread made with a partial substitution of organic wholemeal flour alongside butter and a little sugar produces a biscuit with a more interesting, slightly rustic character than the standard version and a snap that is deeply satisfying. Pancakes made with a blend of wholemeal and plain flour produce a result that is heartier and more flavourful than an all-white batter, holds up better to generous toppings, and keeps everyone at the table full considerably longer.
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 wholemeal flour is produced from wheat grown without synthetic pesticides, herbicides, or artificial fertilisers, making it a considered choice for those who prefer to minimise 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. Due to the natural oils present in the wheat germ, wholemeal flour has a shorter shelf life than refined white flour and benefits from being stored in the refrigerator or freezer if you are not planning to use it within four to six weeks of opening.
Ingredients: Organic Wholemeal Wheat Flour.
Contains: WHEAT, GLUTEN.
Store in an airtight container in a cool, dry place, away from direct sunlight. For extended shelf life, store in the refrigerator or freezer after opening. Large amounts may need to be ordered in. Allow 14 business days for it to arrive at GPO.
