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| FLOURS |
| Ground from different cereals, grains, etc, these are used mainly in baking and cooking. They form an integral part of every household, as, they are very versatile in their usage.
Derived mainly from whole grain sources, flours are used in soups as thickeners, to bake breads, for pastas, to make a meal, etc. |
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| thus; the fiber content is intact even though the grains are finely ground into flour. Some flours are used to make congee, which is easily digestible and strengthens your spleen and pancreas. |
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| YOU CAN BUY FROM OUR STORE: |
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Amaranth flour |
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Arrowroot flour |
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Buckwheat flour |
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Barley flour |
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Brown rice flour |
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Gram/chickpea flour |
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Gluten free brown and white bread flour |
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Millet flour |
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Maize/corn flour |
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Potato flour |
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Polenta |
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Rye flour |
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Sorghum flour |
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Spelt flour |
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Whole wheat flour |
| You can weigh the quantity you want from our store, our floor staff are able to advice you on how to use the product, and help you with recipes wherever possible |
| There are also numerous gluten free, wheat free, stone ground, unbleached flours available, in organic varieties. Try combination flours for making breads, pastas, etc, and for protein rich congees too. |
RECIPE: SESAME CORN BREAD
Serves 3
75g polenta or cornmeal
100g sesame seeds, some finely ground and some, raw.
½ tsp salt
3 tsp baking powder
1 tsp coconut oil
1 large beaten egg
150ml skimmed milk, soya milk or nut milk
How to:
- Preheat oven to 200c and mix the polenta with ground sesame seeds,poppy seeds, salt and baking powder in a bowl.
- Heat the coconut oil , turn off the heat and mix in the beaten egg and milk.
- Stir in all the ingredients together and pour into the baking tray. Sprinkle the left over whole sesame seeds and bake in the oven for 15 mins, until the centre is firm and springy to touch. Remove, allow to cool, slice and store in an airtight container.
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