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From the nutty taste of Amaranth Flour to the versatile Arrowroot ideal for thickening sauces, each flour offers a unique texture and flavour profile. Explore options like Buckwheat Flour for pancakes and muffins or Quinoa Flour for a boost of nutrition in your baked goods.

Whether you're seeking the perfect flour for bread, muffins, or sauces, our selection has you covered:

Amaranth Flour:
Amaranth flour has a pleasant, nutty taste. It is high in protein (15%) and combines well with other flours to make good tasting bread, muffins and other baking.

Arrowroot:
Arrowroot thickens to a fine, clear gel so it is good for thickening fruit sauces. It is very bland so is best used in combination with other gluten free flours.

Buckwheat Flour: 
Contrary to its name, it does not belong to the wheat family, but actually the rhubarb family. It is used to make pancakes and muffins and is often blended with other flours to bake bread.

Chana Flour: 
Also known as besan or chick pea flour, it is commonly used in Indian cooking to make breads and pancakes. It is also used as a thickener.

Cornmeal:
Also referred to as polenta, it is often used with other flours when baking. It is handy for cereals and batters, can be used to replace breadcrumbs in standard recipes, and is also great for cornbread.

Maize Cornflour:
Also called cornstarch, it gives a smooth, clear thickening to sauces and is popular in Asian cooking. It is great for baking when a fine texture is desired e.g. shortbread.

Pea Flour: 
This is similar to chick pea flour (chana flour). It has a coarse texture and strong flavour, and is best mixed with other flours. Pea flour is good to use as a coating mixture for batters and fritters.

Potato Flour: 
This is made from grinding dried potatoes. It is a good flour to mix with other flours and is a handy thickener for gravies, soups, stews and casseroles. Potato flour is good for rolling food in before baking e.g bread rolls, meatballs etc. 1 teaspoon to 1 tablespoon can be added to 1-2 cups of rice flour for a better texture.

Quinoa Flour: 
Derived from the ancient super grain of the Incas, quinoa flour provides a unique nutritional profile reflective of the mother grain. This smooth, ivory coloured flour has a mild, slightly nutty flavour. Quinoa flour may be used alone or in combination with other flours in baking everything from cookies to muffins and cakes. It makes baked goods moister, and may also be used as a thickener in sauces, soups and other liquid based dishes.

Rice Flour: 
Made from brown or white rice, it has a silky texture. It is very bland so it is best mixed with other flours. Used alone rice flour tends to result in heavy, dense baking. Be careful when using rice flour for baking as it burns easily. It is great for shortbread, melting moments and pikelets.

Soya Flour: 
As the name suggests, it is made from soya beans and is a creamy yellow colour. It has a strong nutty flavour which can overpower some recipes, so it is best mixed with other flours. Soya flour is a good flour to use in recipes using chocolate or spices.

Note: Not all products listed on this website are available at all Bin Inn stores and are subject to product availability and supply.