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.
The reason we mill only whole grains is to maintain 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 grain or flour are refined. Grain that is conventionally milled into “wholemeal” or 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.
We mill our flours only on our Zentrofan cyclone mills, which do not overheat the flour, again retaining maximum nutrients. Whereas both conventional and industrial milling tend to overheat the flour through the friction generated by the milling process, further degrading the nutriments. (See article on Zentrofan milling.)
At Organic Flour Mills we offer 3 gluten flours: wheat, spelt, and rye, as well as 4 gluten-free flours: buckwheat, rice and our 2 new flours: millet and sorghum. 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 New Zealand by our trusted suppliers.
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 flour in essential micronutrients, especially B vitamins. Rye flour is often used combined with some wheat flour in baking, making a lighter loaf of bread when wheat gluten is added. At Organic Flour Mills we mill only organic whole grain ryecorn, grown in the South Island of New Zealand by our trusted farmers.
Spelt flour is our favourite because it is so easily digested, as it contains a water soluble gluten, that makes it digestible by many who find wheat hard to digest. 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, 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..
Buckwheat flour is gluten-free, so it is popular in baking on its own, or mixed with 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 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. Whole-grain rice flour is good in cooking or
baking, whether the diet is gluten-free or not.
Sorghum flour is one of our 2 new gluten-free flours and is also known as Jowar flour. Sorghum has an edible outer casing, which is milled into flour 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 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.
Millet flour is our other new 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.