What is Brown Rice Flour?
Made from 100% unprocessed brown rice, our Brown Rice Flour is the ideal healthy replacement to regular all-purpose flour.
Gluten free and filled with fibre, Brown Rice Flour is the must-have all-rounder for anyone looking to spruce up morning times with some healthy pancakes, bake up some sweet treats or simply thicken sauces and soups.
What are the benefits of Brown Rice Flour?
Contains 80% of the recommended daily intake of manganese
Healthy baking flour alternative
Rich in fibre
High in selenium
How to Enjoy Brown Rice Flour
Bake with it
Make your own healthy pancakes
Use it to thicken sauces, soups and gravies
Barley flour is just what it sounds like: a non-wheat flour made from grinding whole barley. It’s a popular alternative to wheat flour because, unlike many non-wheat flours, it contains some gluten. This obviously doesn’t make it a good choice for those with celiac’s, who cannot tolerate gluten, but it does mean that it is an excellent option for more conventional bakers looking to expand their skills by working with alternative flours.
Barley flour has a mild, but very slightly nutty, flavor the complements both regular and whole grain flours. You can substitute it into a regular recipe for up to 1/2 of the ordinary flour without compromising the texture of the baked good (with the exception of very delicate/sensitive baked goods, like angel food cake, that rely on the presence of a precise amount of flour to work well). In fact, because it has a low gluten content, it can actually help to tenderize baked goods while still lending enough gluten to the recipe to allow it to rise properly. When compared to regular all-purpose flour, there are some nutritional benefits to barley. It has slightly fewer calories and more than 4 times the fiber of all-purpose. It also has slightly more fiber than whole wheat flour.
It is a good flour to substitute into quick breads, muffins and cookies for a little whole grain twist and is an easy ingredient to play around with in the kitchen in general.
Raw Banana Flour is an excellent gluten-free, nutritious alternative for everyday flours.
Hemp is naturally gluten free it’s generally advised to mix hemp with other flours at a ratio of one part hemp to three parts other flour.
Hemp has a light nutty flavour that is delicious in breads and biscuits. It can be as easily incorporated into Indian dishes like Dosa, Uttappams, Chapatis, Upma and even desserts.
But there’s a serious side. Hemp flour is seriously nutritious; rich in Omega 3 and Omega 6, and it’s a great source of protein (though it shouldn’t be confused with hemp protein powder which is useful for vegans). Hemp flour is also high in vitamins B and E, calcium and potassium.
Barley grass is one of the green grasses. The true beauty of barley is found in the leaves; the young green shoots of power that form before the grain. The young leaves have a tremendous ability to absorb nutrients from the soil. When barley leaves are 12-14 inches high, they contain all the vitamins, minerals, and proteins necessary for the human diet, plus chlorophyll. These necessities are easily assimilated throughout the digestive tract, giving our bodies instant access to vital nutrients.
Large amounts of vitamins and minerals are found in green barley (Barley Greens) leaves. These include potassium, calcium, magnesium, iron, copper, phosphorus, manganese, zinc, beta carotene, B1, B2, B6, C, folic acid, and pantothenic acid. Barley grass is said to have 30 times more vitamin B1 and 11 times the amount of calcium than there is in cow's milk, 6.5 times as much carotene and nearly 5 times the iron content of spinach, close to seven times the vitamin C in oranges, four times the vitamin B1 in whole wheat flour, and 80 micrograms of vitamin B12 per 100 grams of dried barley plant juice.
Barley grass is very high in organic sodium, which dissolves calcium deposited on the joints and also replenishes organic sodium in the lining of the stomach. This aids digestion by improving the production of hydrochloric acid in the stomach. People with arthritis have used celery juice for years because of the organic sodium it contains (28mg per 100grms), but compare this to the amount of organic sodium in barley grass (775mg per 100 grams)!
Barley grass, at the time it is harvested to make juice, is about 45 percent protein. It has almost twice as much protein as an equivalent amount of wheat germ and about five times the minerals which accompany animal protein, in addition the protein in barley grass doesn't come burdened with fat.
Enzymes (barley grass is believed to contain up to 1,000 of them) are the necessary regulators of the body, without them our cel
Urban Platter Wheat Starch Powder, 300g Wheat starch is the sugar that is stored in the plant's sugar storage cells. According to the International Starch Institute, the sugar granule transform into starch that can then be processed into a powdered form. Wheat starch can be used as a food additive and as a production component in the textile and paper industries. Wheat starch is similar in appearance to cornstarch or flour in its processed state. Thickening Agent Wheat starch is similar to cornstarch in appearance and use when a recipe calls for a thickening agent. The white powder, when combined with a small amount of water, helps stabilize food sauces and dessert puddings. Food Sweetener Wheat starch is often an ingredient in sweeteners such as glucose syrup, malotdextrins and s form of sugar called dextrose. Book Repair Paste Wheat paste uses are not limited to food. The powder can be mixed with water and heated to form a paste that is often used to repair book bindings and paper. Wheat starch paste must be refrigerated once it has been mixed and cooked, to avoid spoilage. Textile Sizing The textile industry uses wheat paste as a sizer, when producing fabrics for wear. A sizer is a substance that give the material a protective barrier, and makes the fabric wearable. The International Starch Institute estimates that about 40 percent of starches that are being produced--of which wheat starch is one--is used by the paper industry.
Our Red Paddy Rice Flour is made from organically grown red paddy rice.
Red paddy rice is a special variety of rice that is red in color because it contains anthocyanin. It is generally unhulled or partially hulled rice which has a red husk. Red paddy rice has a nutty flavor, and a high nutritional value, as the germ of the rice is left intact. It is slightly coarse, and light red in colour (of course). Use it in place of rice flour in any other recipe, for added nutrition in terms of anti oxidants and fiber, also diabetic friendly.
Kabuli chana or 'Chickpeas' is believed to be one of the earliest cultivated legumes. It is a small, hard, knobby, beige-coloured bean with a diameter of less than a centimetre. It looks kind of like a wrinkled hazelnut. Its nutty and creamy flavour, firm texture and minimal fat make it a versatile ingredient.
The desi varieties of chickpeas are small, angular seeds, which may be yellow, green, light brown or even black in colour.
Contents: Whole Wheat Atta 50%, Quinoa Flour 35%, Oats flour-15%.