SENSORY MILL FLOURS
Gluten-free flours have come a long way in the past 10 years! A coeliac from back then would suffer through the gritty rice-based gluten-free breads that fell apart when touched or the limitation of rice bubbles for breakfast cereal, hard, tasteless ‘rocks’ for muffins and really, not many options at all.
Today, with the increasing demand for gluten-free choices, whether coeliac or not, sales and innovation continue to rise! What once was a bland, barren land of awful taste, texture and more often than not, simply missing out. Is now a haven of delicious, nourishing and impressively-close-to-the-real-thing gluten-free alternatives to pretty much anything you can think of!
Brands such as Sensory Mill not only offer gluten-free alternatives, but their innovative approach allows those with gluten intolerance to experiment in the kitchen using flours that are naturally packed with nutrition too!
Here’s how your customers can make the most of each flour as well as their individual benefits:
Apple Flour
The Apple Flour has been created from apple pomace leftover from juice pressing.
As a result, the milled flour retains the flavour and aroma of apples whilst providing a nutritionally rich product for consumers. Usually, these leftovers get tossed, but apple flour transforms them into an alternative flour that has up to quadruple the amount of gut-healthy fibre as white all-purpose flour!
How to use: Use this flour as a sauce, thickening agent or as a flavourful compound in baking. Use in combination with other flours like almond flour and banana flour or simply substitute regular gluten-free flour by up to 50%.
Bonus: It is naturally higher in sugar/sweetness than standard flours are so you can use less sugar in your baking!
Benefits:
- Gluten Free
- Vegan
- 98% Fat Free
- Excellent Source of Dietary Fibre
- Good Source of Magnesium
- High in Zinc
- Cholesterol Free
Banana Flour
Banana Flour has been finely milled from green bananas grown and picked in Australia. This naturally gluten-free flour is packed full of nutrients and flavour.
When consumed with a healthy diet, banana flour is a helpful facilitator in contributing to good health and wellbeing.
How to use: Banana Flour is ideally used in baking, smoothies and healthy snacks to add a subtle sweet flavour and aroma.
Benefits:
- Gluten Free
- Vegan
- Excellent Source of Dietary Fibre
- Good Source of Potassium
- 97% Fat Free
Hemp Flour
Australian Hemp Flour has been pressed and milled from hemp seeds. It is an ideal baking ingredient and can be incorporated into both sweet and savoury recipes for a delicious and filling earthy flavour.
How to use: Hemp Flour is best used when combined with a gluten-free flour for bread baking and savoury dishes.
Benefits:
- Gluten Free
- Vegan
- Excellent Source of Dietary Fibre
- High in Protein
- Source of Iron
Quinoa Flour
Purely Australian grown quinoa that has been delicately milled into a fine organic flour. This flour provides a nutritionally rich profile and can be used in sweet and savoury recipes.
How to use: Quinoa flour helps to provide structure and rise to baked goods. Substitute this flour for 1/2 of the all-purpose flour in many recipes or completely replace wheat flour in cakes and cookie recipes.
Benefits:
- Gluten Free
- Vegan
- Good Source of Protein
- High in Dietary Fibre
Chia Flour
Chia Flour has been milled down from Australian grown chia seeds to form a light, gluten-free flour. It is an excellent addition to baking to boost the nutritional content of final products.
When cooked, chia flour produces a subtle nutty aroma and a light, fluffy texture making it a perfect baking flour.
How to use: Use chia flour to thicken soups, mix it with bread crumbs to coat chicken or fish, or use it as a flour replacement in baking!
According to The Nutty Scoop, “using all chia flour is ok for doughs that tend to be a bit thick or gummy anyway, but for more solid mixtures like cookie dough, it’s best to use a combination of 1 part chia flour to 3 parts gluten-free flour.
Chia flour also makes a great egg substitute in vegan and vegetarian recipes. To make chia egg substitute, mix 2 tbsp. of chia flour with ½ cup of cold water and let it stand for about 30 minutes. That makes about ¼ cup of egg substitute, which can stand in for one egg in a recipe.”
Benefits:
- Gluten Free
- Vegan
- Good Source of Protein
- Low Sugar
- Good Source of Omega-3 Fatty Acids
- Kosher and Halal Certified
Chickpea Flour
Australian chickpeas have been carefully hand-selected, dried and milled down into flour for cooking.
Chickpea flour—also known as gram flour, garbanzo bean flour, or besan—has been used in parts of Asia and Europe for centuries.
When mixed with water it creates an ideal binding agent that can be used in making flatbreads, fritters or pancakes whilst adding a subtle nutty aroma.
How to use: Whisk with club soda for a tempura-like batter, make a roux for gravies or to thicken stews, or add to a veggie burger or fritters mix to boost the protein and help them hold their shape. You can also substitute up to half the amount of all-purpose flour called for in a recipe with chickpea flour.
Benefits:
- Gluten Free
- Vegan
- Low in Sugar
- Source of Iron
- Good Source of Dietary Fibre
- High in Protein
If you’d like to add this exciting new r