Flours & Flakes

Good Earth Plain White Flour, your baking staple! Ideal for cakes, pastries and biscuits.

Wholemeal flour adds flavour and nutrition to baked products, especially bread, pizza, cakes and muffins. Rich in fibre and b-vitamins. You can also replace ½ your quantity white flour with wholemeal flour for lighter and less dense results.

Millet flakes can be used in mueslis or cooked as a porridge. It can also be used in bread mixes, or to thicken soups and stews.

Oat flakes can be added to muesli or made into a creamy porridge. They can also be used to make flapjacks and oat bars, or as a thickener in stews and casseroles

Oat flakes can be added to muesli or made into a creamy porridge. They can also be used to make flapjacks and oat bars, or as a thickener in stews and casseroles

Oat bran can be used as oats to make porridge, or can be added to cakes and bakes for added nutritional value

Also known as round oats, oat meal can be used in baking to make biscuits and can also be used as a coating for small fish before shallow frying

Use spelt flakes in all recipes where you would use oat flakes. It also makes a nutty warm cereal or porridge

Simply eat on their own with milk or sweeten up by adding your favourite dried fruits or a little honey. Use these flakes as the basis for making your own fruit and nut breakfast cereal.

Wheat flakes can be added to mueslis or enjoyed on its own. It can also be used in bread mixes, or to thicken soups and stews.

Simply eat or its own as a snack, add to your favourite muesli or with milk or yogurt as a nutritious breakfast.

Soya Flakes can be added to baked goods, used as a filler for meat loaves and balls, or to coat rolls and breads.

You can substitute some rye flour for wheat flour in your favorite pancake and muffin recipes. It makes a dense and rich loaf when used in making bread. Rye flour’s intensely fruity flavour is delicious incorporated into fruited cakes and sweet quickbreads such as scones.

Millet flour is perfect for both sweet and savoury baking. It lends a delicate cake-like crumb to baked goods. Since it does not have gluten replace up to 25% of the flour in your recipe with millet flour for added nutrition.

Mix 1 cup tempura batter mix to 1½cups ice cold water to make a batter. Use to coat chopped vegetables and sea food and then deep fry in oil until light and crispy.

Wholegrain Kamut flour is best used in making bread and pasta. It can also be used to make bakes and cookies

Spelt flour can be used on its own or mixed with other flours to make bread, pizza, pasta, pastry and cakes

Rye flakes can be eaten on their own or added to muesli. They can also be used to make bread or to thicken soups, stews and casseroles.

Barley flakes can be eaten on their own, cooked into porridge or added to muesli. They can also be used to make bread or to thicken soups, stews and casseroles.

Enjoy as a light and refeshing healthy breakfast or to coat fish before shallow frying instead of breadcrumbs

Buckwheat flour can replace wheat flour in all your baking. It can also be used as a thickener, in pancakes, blinis and for making pasta.

Maizemeal flour can be used to make flat breads, gluten free breads and mixed with other flours to make pastry.

Polenta can be cooked to a thick and creamy consistency to replace potatoes, rice or pasta or use in place of breadcrumbs to coat chicken or fish when frying. It can also be added to cakes, biscuits and pastries.