Flours we Use buckwheat flour gram flour whole grain brown rice flour

Buckwheat flour

Even though this flour has the name wheat in it, it is actually gluten free. 

It is high in minerals, antioxidants, a great source of protein and is a good source of fibre.

This is an ancient grain, the size of a poppy seed, it comes in various colours and has a malty taste.  It is also high in protein, fibre and contains all 8 essential amino acids.

Brown rice is made from the whole grain and is heavier than white rice flour. It is naturally high in fibre, rich in vitamin B6 and minerals.

White rice is made from grinding raw long or medium polished rice grains where the outer bran and germ layers have been removed. whole grain brown rice flour

Quinoa is a pseudo-grain which means that although we use it as a grain it is actually a seed. It has an earthy and subtle nutty flavour. It has a good source of protein and iron, contains all the essential amino acids and is high in fibre,

This is an ancient grain.  It is finely ground from the whole grain kernel.  It is high in fibre, it has a significant source of many vitamins and minerals and protein.

This is a tiny ancient grain. It has a nutty flavour.  Rich source of nutrients, B vitamins, magnesium and iron. 

Made from 100% chana dal. Is high protein, fibre, rich in minerals, vitamins, 

It is made from the dried corn kernals. Is a good source of fiber, vitamins, minerals, and antioxidants.