Which Flour is on offer?
At Organic Flour Mills we mill 7 different organic flours!
1. Wheat (or wholemeal) flour,
2. rye flour,
3. spelt flour,
and 4 gluten-free flours:
4. buckwheat flour,
5. millet flour,
6. quinoa flour,
7. and long-grain brown rice flour.
At Organic Flour Mills we mill only whole grains into whole-grain flours. We don’t refine the flour in any way. Instead, all the valuable nutriments of the whole grain are retained. And we don't add anything either!
What's so good about whole-grain flour?
The reason we mill only organically certified whole grains is to retain all the benefits of the bran and germ, along with the endosperm in the whole-grain flours produced. The bran is high in fibre, B vitamins, essential minerals, and protein. And the germ provides healthy fats, vitamin E and more B vitamins. The fibre and many essential vitamins, minerals and enzymes are lost if the flour is refined.
Why not White Flour?
We don't produce white flour at Organic Flour Mills. Why not? you may ask. Firstly, because we are committed to producing only the healthiest products for our customers. Secondly, because grain that is conventionally milled into “wholemeal” or into white flour, is stripped of both the bran and the germ in order to prolong shelf life at the expense of nutrition. A percentage of the bran is added back into the flour labelled “wholemeal” in NZ, but the germ is lost and sold separately as wheatgerm.
Our aim is to provide the healthiest yet finest flours possible - not heavy, but finely milled in our special Zentrofan mills to make lightweight bread that rises well, and in general baking, cookies, pizza and pie pastry, and cakes, etc. :)
We mill our flours only in our Zentrofan cyclone mills, which do not overheat the flour, again retaining maximum nutrients. Whereas both conventional and commercial milling tend to overheat the flour through the friction generated by the milling process, further degrading the nutriments. The Zentrofan mills more finely than other conventional stone-ground or commercial roller mills. (Read all about it in our article on Zentrofan milling.)
Which Flour is which?
At Organic Flour Mills we offer 3 organic gluten flours: wheat, spelt, and rye, as well as 4 organic gluten-free flours: buckwheat, brown rice, millet and quinoa. We use separate Zentrofan mills in separate flour rooms to prevent cross-contamination of our gluten and gluten-free flours.
Wheat flour is the most commonly used flour both commercially and domestically. We produce only whole grain wheat flour, which is vastly superior to refined “wholemeal flour” or white flour in nutritional benefits. At Organic Flour Mills we use only organic wheat, grown in the South Island of New Zealand by our trusted suppliers. Our current wheat is called "Viceroy" and has a nice plump kernel.
Rye flour has much less gluten than wheat flour, so is easier to digest. Rye flour has more fibre than wheat flour making it lighter, with a greater volume than wheat flour. This extra fibre also helps the digestive system. And rye flour is higher than wheat in essential micronutrients, especially B vitamins. Rye flour is often used combined with some wheat flour in baking. We use 20% rye with 80% spelt in 1 of our 3 loaves we bake, making a lighter loaf of bread by adding a little wheat gluten. At Organic Flour Mills we mill only organic whole grain ryecorn, grown in the South Island of NZ by our trusted farmers.
Spelt flour is our favourite because it is so easily digested, as its gluten molecule is water soluble. This makes it digestible by many who find wheat hard to eat. Spelt flour is 10 to 25% higher in protein than wheat flour, and is also richer in the B vitamins and in fibre than wheat. And spelt flour contains many vitamins, as well as a broad spectrum of minerals. At Organic Flour Mills we mill only whole grain spelt that is locally and organically grown for us in the Manawatu, NZ, then de-hulled just prior to milling on our Zentrofan cyclone mills. This produces a very fine nutritious flour that is ideal for baking bread. In fact our spelt flour is the main ingredient in all 3 loaves we bake at our Organic Flour Mills bakery.
Buckwheat flour is gluten-free, so it is popular in baking on its own, or mixed with our brown rice flour, by those who wish to avoid gluten. It is very nutritious, being a complete protein, containing all the amino acids. Buckwheat flour is also high in B vitamins, essential minerals, and fibre. It is low in fat, and has a low GIycemic Index, which helps control sugar levels, making it very suitable for diabetics. It is a great addition to any diet, not just for those who are gluten-free. At Organic Flour Mills we mill only whole grain buckwheat groats, the hull being removed before milling in our gluten-free Zentrofan cyclone mill.
Rice flour is a well-known gluten-free flour that is easy to digest. Our organic long-grain brown rice flour is high in B vitamins and a number of essential minerals, as well as having a low Glycemic Index, which makes it ideal for diabetics. Rice flour is very low in fat, but is not a complete protein, so is often mixed with quinoa, buckwheat or millet flour to provide all the amino acids that our bodies need. At Organic Flour Mills we mill our long-grain rice in our gluten-free Zentrofan cyclone mill, producing whole-grain rice flour which is good in cooking or baking, whether the diet is gluten-free or not.
Millet flour is our another gluten-free flour, which we mill from the larger foxtail millet. Its nutritional profile is similar to that of sorghum and other cereal grains. Millet flour is rich in protein, providing more amino acids than most other cereals. It is also high in fibre and antioxidants. Millet flour provides plenty of essential minerals including phosphorus, magnesium and calcium. It is used in a variety of dishes, including porridge and cookies. Millet flour’s numerous health benefits include helping to lower blood sugar and cholesterol levels. Its nutty taste and versatility make it well worth trying.
Quinoa flour is our other gluten-free flour, milled from our new organic quinoa grown in the South Island. Quinoa provides a complete protein, containing all the amino acids we need. Therefore it is good to add quinoa flour (or buckwheat flour) to rice flour, to provide the missing protein. Quinoa also contains omega 3 which is great for lowering bad cholesterol (LDL) by keeping the triglycerides down. Quinoa doesn't spike blood sugar so is good for diabetics too. It has a low GI (Glycemic Index) but is high in fibre, making it good for your digestion.
Sorghum flour is another gluten-free flour, also known as Jowar flour. Unfortunately we have been unable to find another stockist atm. Sorghum is actually a type of millet, so try our millet flour instead! Sorghum has an edible outer casing, which is milled into flour along with the entire whole grain. This rich fibre content aids digestion and bowel regularity. Other benefits of sorghum flour include its effect of boosting antioxidants in the bloodstream, thus preventing cell damage. Sorghum helps prevent the narrowing of blood vessels, thus keeping blood pressure down. Its regular use averts blocked arteries, and keeps cholesterol levels balanced. Sorghum flour is also an excellent source of protein and the essential minerals: potassium, magnesium, iron and is a rich source of vitamin B. Sorghum flour is used in many gluten-free baked goods or can be combined with other flours, including wheat flour. It is often substituted for brown rice flour, or added to buckwheat flour. Sorghum flour also promotes the formation of CO2 bubbles when making bread.