Made from whole barley, this flour isn't related to wheat, yet it still contains some gluten. Barley flour has a mild but very slightly nutty flavour. It is particularly is high in both soluble and insoluble fibre.
Organic semolina flour is a high-gluten flour made from hard durum wheat that has a sweet, nutty flavour and earthy aroma. It is loaded with many essential nutrients in the form of vitamins & minerals.
Brown rice flour has a nutty flavour and is a great alternative to wheat flour. It contains all the nutrients of the whole grain with only the inedible part of the husk removed during the milling process.
Mung Bean Flour (moong bean or green gram flour) is milled from hulled mung beans. It is versatile, nutritious, mildly flavourful and most importantly allergy-friendly. It is high in calcium, magnesium, and phosphorus, among other useful dietary minerals.
Garbanzo beans, also known as chickpeas, are part of the legume family. They have a nutty, creamy taste and a slightly grainy texture. They are great source of protein, minerals, vitamins, fibre, and other beneficial nutrients.
Red lentils whole are slightly sweeter and nuttier than other lentils. Red lentils are already pealed revealing their luminous red colour. Red Lentils also contain folate, vitamin B1, minerals and dietary fibre.
Red lentils split are halved whole lentils with their outer skins removed and are by far the quickest to cook of the lentil family. If you are a beginner to using lentils, these are a great place to start and has a nutty and potato-like taste. Red Lentils also contain folate, vitamin B1, minerals and dietary fibre.