INGREDIENTS -GLUTEN FREE FLOUR
26 DIFFERENT GLUTEN FREE, PRESERVATIVE FREE FLOURS PLUS 8 READY BLENDED FLOUR MIXES.
UNDERSTANDING ORGANIC FLOUR -see below
NEW GLUTEN FREE BLENDS NOW AVAILABLE
Try the Brown and Ivory Teff Flour and the Banana Flour
LOLA'S ALL PURPOSE FLOUR, LOLA'S BREAD AND PASTRY FLOUR, GRAIN FREE BLEND,
POTATO FREE BLEND,LOW FODMAP BLEND, LOLA'S WHOLEGRAIN BLEND
this is a product information page only, please go to the secure Order Form to place your order.
AMARANTH FLOUR ORGANIC
This finely ground, highly nutritious flour can be included in any recipe.
just replace up to 50g of your regular flour blend with Amaranth Flour.
Amaranth flour is derived from the seeds of the amaranth plant. This type of flour is typically seen in health food stores, but some regular food stores carry it as well. It has grown in popularity because it is gluten-free, and many individuals who cannot have gluten cook with this type of flour for its health benefits.Product of India
Amaranth Wraps from Lola's Multi-Allergy Cookbook
History: Amaranth plants are ancient plants that originated in the Americas.They also grow in Mexico, Eastern Africa, Central America, India, Nepal and China. The Manual also states that amaranth growth was at its peak during Aztec civilization in Mexico. Amaranth is drought-tolerant, which is beneficial and helps with grain production.
The lack of gluten in arrowroot flour makes it useful as a replacement for wheat flour in some baking uses. Like other pure starches, however, arrowroot is almost pure carbohydrates and devoid of protein, thus it does not provide a complete substitute for wheat flour for bread-making, which requires gluten. Arrowroot thickens at a lower temperature than flour or cornstarch, is not weakened by acidic ingredients, has a more neutral taste, and is not affected by freezing.
Product of India
Australian Organic Besan Flour is now available.
Our Besan flour is all from Roasted Chickpeas
protein flour that we sell
has been tested gluten and preservative free,
blended from Stone-ground Australian roasted chickpeas, it has no strong aftertaste and is used in Lola's Superfine and All Purpose Flour Blends. It is made from ground chickpeas Used in many countries, it is a staple ingredient in many cuisines. Gram flour can be made from either raw chickpeas or roasted chickpeas. The roasted variety is more flavorful, while the raw variety has a slightly bitter taste. Besan is an excellent flour for gluten free bread making because of the high protein content.
The plant grows to between 20–50 cm (8–20 inches) high and has small feathery leaves on either side of the stem. Chickpeas are a type of pulse with one seedpod containing two or three peas. It has white flowers with blue, violet or pink veins. Chickpeas need a subtropical or tropical climate with more than 400 millimetres (16 in) of annual rain. They can be grown in a temperate climate but yields will be much lower.
There are two kinds used in Australia:
The Desi (meaning 'country' is also known as Bengal gram or kala China. Kabuli (meaning 'from Kabul' in Hindi, since they were thought to have come from Afghanistan when first seen in India) Desi is likely the earliest form since it closely resembles seeds found both on archaeological sites and the wild plant ancestor
Desi chickpeas have a markedly higher fiber content than Kabuli and hence a very low GI, which may make them suitable for people with blood sugar problems. The desi type is used to make Chana Dal, which is a split chickpea with the skin removed.
PRODUCT OF AUSTRALIA
Lady Finger Bananas are used due to their superior quality and exquisite flavor. Banana flour has been a staple food source in many countries for centuries however rarely mentioned in developed western countries. Bananas are one of a small handful of foods that contain resistance starch (RS2). RS2 is unlike normal starches in that they are not digested in the small intestine, yet are digested in the large intestine providing numerous health benefits as mentioned below. Mt. Uncle’s Banana Flour is also naturally high in Potassium, Magnesium, Dietary Fiber and Vitamin E. Lady Finger Bananas are one of a handful of foods containing RS2, an important form of resistant starch along with high amounts of potassium and other minerals. Resistant starches, unlike normal starches, are not digested in the small intestine. RS2 is distinctive in the fact that they do break down in the large intestine, providing numerous benefits mentioned below. The recommend daily intake of resistance starch is 20 grams as reported by CSIRO
Origin: grown in Thailand,
processed in Australia
Certification: Australian Certified Organic-ACO
Organic Brown Rice Flour is produced by milling unhulled grains of rice kernels (brown rice)
into a fine flour with no further processing or refinement.
Ideally Brown Rice Flour should be refrigerated to retain freshness.
Made by milling whole brown rice into a fine flour.
More nutritious than most commercially available rice flour which is made from white rice.
Useful as a replacement for wheaten wholemeal flour in bread recipes.
It is also suitable for Teff recipes such as flatbreads and is used in Lola's Wholegrain Blend.
best used in a blend with potato starch, tapioca starch, rice flour or other flours.
This is one of the most nutritious foods and one of the easy one to to digest . It is rich in calcium and protein
and also have good amount of iron and other minerals. It is low in fat most of which are unsaturated fats.
Product of India.
It has no strong aftertaste and it is perfect for your gluten free baking.
Although it is not rated Organic it has been tested for insecticide residue and found to be free of chemicals.
Product of Australia
Despite the name, buckwheat is not related to wheat, as it is not a grass. Instead,
buckwheat is related to sorrel, and rhubarb.
The cultivation of buckwheat grain declined sharply in the 20th century with the adoption
of nitrogen fertilizer that increased the productivity of other staples.
Food scientists have discovered that buckwheat is a rich source of what is called
"biologically available protein." This means that buckwheat has a well-balanced assortment
of essential and non-essential amino acids, the building blocks of protein.
It is considered a superior source of protein when compared to wheat, rice and even millet.
ORGANIC BUCKWHEAT FLOUR
A comparison of the mineral content of buckwheat flour and
rice flour shows that buckwheat flour has:
- 4 times more iron
- 3 times more calcium
- Over 9 times more magnesium
- Almost 6 times more potassium
- About twice as much zinc, copper and manganese
Gluten and Preservative Free
Certification: Control Union Certifications-CUN
Origin: Sri Lanka
Coconut Flour is made from fresh organic coconut meat. The meat is dried and defatted and then finely ground into a powder very similar in consistency to wheat flour and is a great as a low-carb, high-fibre, gluten-free alternative to wheat flour for baking and cooking
- Coconut Flour is a low carb. flour. It is ideal for baking low – carb. breads and baked goods. It has fewer digestible (net) carbohydrate than any other flour, including soy! It even has fewer digestible carbs than most vegetables.
- Coconut Flour is a good source of protein. It has as much protein as wheat flour but it has none of the specific protein in wheat called "gluten". This is an advantage for a growing percentage of the population that have developed an allergy to gluten or a wheat sensitivity.
- Coconut Flour is high in fibre. It contains 38.5% fibre which is the highest percentage of dietary fibre found in any flour (wheat bran is 27% fibre). Coconut flour contains almost 3 times as much fibre as soy flour. It is also free of the nutrient-binding Phytic Acid found in grain fibres which can reduce the body’s absorption of key nutrients.
- Coconut Flour can be used to make breads, cakes, pies, and other baked goods. Use 15-25% in place of other flours in most standard recipes. A variety of delicious baked goods can also be made using 100% coconut flour.
- Coconut Flour is gluten-free and hypoallergenic. It is ideal for those who follow a low – carb eating plan. It works well as part of a weight loss program because it’s high fibre content helps provide a feeling of satiety.
In an attempt to solve these problems, food manufacturers have developed a variety of wheat-free or low-carb breads and flours made from soy, beans, and nuts. Most of these alternatives to wheat are expensive and don’t taste that good, unless they are loaded with flavour enhancers and sweeteners.
- Blood Sugar and Diabetes Blood sugar is an important issue for anyone who is concerned about heart disease, overweight, hypoglycaemia, and especially diabetes because it affects all of these conditions
- Organic Coconut Flour is a versatile ingredient that can be used in a range of recipes. Coconut flour makes a delightful coating for chicken and fish. It can also be used to make breads, cakes, biscuits, pancakes and muffins, in curries, smoothies, sprinkled on top of muesli or yoghurt and as a protein-packed porridge. Due to its high fibre content, coconut flour requires an equal ratio of liquid to flour. Coconut flour can replace up to 20% of the flour in a recipe, but an equal amount of liquid is needed to compensate. For baking, generally use 1/4 to 1/3 cup of coconut flour in place of other flours in most standard recipes.
Product of New Zealand
Often called Corn Starch, Maizena or Maize Starch is a refined, processed white flour made from only the starch of maize or corn grain. The starch is obtained from the endosperm of the corn kernel. Corn starch is a popular food ingredient used in thickening sauces or soups, and is used in making corn syrup and other sugars. This white cornflour is not recommended for using in large quantities as a flour for baking as it's starch and sugar content it too high, very small quantities such as when thickening the filling for Lemon Meringue Pie.
A couple of random Cornflour facts: Until 1850, cornstarch was used for starching clothes in laundries. Heated corn starch raises the blood glucose levels even faster than sugar!
Fine rice flour is milled from long- or medium-grain rice.
This produces a white to cream colour, without any foreign odour or preservative
This Australian product is produced in Australia's Murray Valley Irrigation area.
ORGANIC WHITE RICE FLOUR
AUSTRALIAN GROWN AND PROCESSED
I have finally been able to source organic fine white rice flour!
this flour blend is a gluten and preservative free product that can be used
for any recipes in Lola's Wheat Free World Cookbooks.
Fine Besan Flour,Potato Starch,Tapioca Starch,Amaranth Flour.
GLUTENOUS RICE FLOUR
I use this flour in my Cream Puff Recipe
PRODUCT OF THAILAND
New gluten free, low fodmap flour blend that can be used in all of lola's recipes
to replace other blends.
Buckwheat Flour ,Potato Starch,Tapioca Starch,Brown Rice Flour.
suitable for use in the recipes of Lola's Multi-Allergy Cookbook
Developed specifically for the patients of a Specialist Allergy Consultant.
Free of legumes, Grain and Gluten this is a high protein flour suitable for most multiple allergy conditions.
With 30% ORGANIC AMARANTH FLOUR, POTATO STARCH,ORGANIC BUCKWHEAT FLOUR AND ORGANIC ARROWROOT
Lupin is uniquely high in protein (up to 40%) and dietary fibre (30%) low in fat (6%) and contains minimal starch and therefore has a very low Glycemic Index (GI). In terms of nutritional and health benefits on offer, lupin seed is an attractive ‘GM free’ alternative to soybeans.
The protein and fibre components of lupin have excellent functional properties in food laboratory studies. Lupin, in various processed forms, is included in a range of highly palatable bread and baked goods, meat products and beverages.
However the most exciting story to emerge in recent years is lupin’s amazing attributes with regard to health and in particular obesity and the metabolic syndrome which includes a cluster of factors such as high blood pressure, insulin resistance and elevated blood cholesterol.
Lupin enriched foods deliver on:
Keeping you feeling full longer
Subjects reported a significant decrease in hunger between meals.
Controlling blood sugar levels
Lupin flour inclusion into white bread significantly reduced the blood glucose response and the insulin response.
Millet is a collective term for a variety of grasses that produce small, rounded seeds that are harvested for food. These grasses are also called the millets, and there are five varieties in commercial production: browntop, foxtail, pearl, proso, and barnyard. It originated in Africa, where it still forms a crucial staple today, over 4,000 years ago.Millet is also widely grown across much of southern Asia and is one of the world's major grain crops.
Millet flour is made from ground millet grain. Often used as a gluten-free wheat flour substitute.
A hardy annual, millet is capable of growing in conditions that would kill other crops. It thrives in intense heat and poor soil, which makes it a natural choice for areas of the world that are turning into deserts. Millet can be relatively easily grown and is harvested like other grains, with the stalks being used for fuel, fodder, and bedding, while the grains are threshed.
Millet has high concentrations of numerous vitamins, as well as a high volume of protein — a little over 1/10 of the grain is protein. In addition, it is gluten free. Millet also grows quickly and can be harvested as soon as three months after planting, providing an opportunity to get two or even three crops in a year. It is less susceptible to pests than some other grains, and can be grown without the use of expensive pesticides as a result. There is some concern about sensitivity to fungus in nations that have developed genetically uniform strains targeted at increasing yields.Millet has a fairly mild flavor, which can be enhanced by lightly toasting the seeds before cooking. The faint nutty taste is relatively unobtrusive, and the grain is often seasoned with spices and herbs to make it less bland.
Org.Brown Rice Flour, Org.Millet Flour
Org.Quinoa Flour,Org.Tapioca Starch,
I have changed this blend to avoid corn and introduce more protein
to make the flour suitable for bread and general baking.
Gluten free and preservative free for use in allergy cookery.
PRODUCT OF POLAND
This product is not always available from Australian producers. I don't find any difference
in the quality but I do like to source Australian products when possible. It is interesting to note that
Australian Potato starch when available is more expensive than imported product. Imported Potato starch is gluten and preservative free.
To extract the starch, the potatoes are crushed; the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder.
Potato starch is a very refined starch, containing minimal protein or fat. This gives the powder a clear white colour, and the cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture and a minimal tendency to foaming or yellowing of the solution.
Potato Starch v Potato Flour Potato Starch can also be called Potato Starch Flour. Which can mislead us into thinking that Potato Starch is just the same as Potato Flour, but no, they are different. And the difference is that Potato Starch is made by first peeling the potatoes which are then made into a mush and watery mix which is next dehydrated. Potato Starch is not cooked at all. It has a bland taste and can easily be used in cooking to replace wheat flour. As it is not cooked it doesnt absorb much water in cooking. It can be used to thicken sauces and soups and makes a great gravy thickener.
On the other hand Potato Flour has a definite potato flavour. Potato Flour is made made from the entire potato including the skin. When using potato flour in cooking you need to be aware that it will absorb large amounts of moisture as it was cooked during processing. Unlike potato starch you would not usually use potato flour in baking as it is heavy and would absorb alot of liquid.
is a grain crop grown primarily for its edible seeds. It is not a true cereal,
as it is not a member of the true grass family.
Quinoa is closely related to species such as beetroot and spinach.
grown in Australia
Red Sorghum Flour is a natural ingredient, made in Australia from locally grown sorghum that is free of any genetic modification. High in protein and other nutritional components, it is an environmentally friendly, healthy, and cost-effective alternative to other commercially available flours.
Replace this product with white sorghum flour in recipes for a wholegrain effect.
ORGANIC and NON-ORGANIC AUSTRALIAN
product of Australia
and TEFF FLOUR BROWN
GRAIN FROM ETHIOPIA PROCESSED IN AUSTRALIA IN A GLUTEN FREE FACILITY.
In making injera, teff flour is mixed with water and allowed to ferment for several days, as with sourdough starter. As a result of this process, injera has a mildly sour taste. The injera is then ready to bake into large flat pancakes. This is done either on a specialized electric stove or, more commonly, on a clay plate (Amharic mittad, Tigrinya mogogo) placed over a fire. Unusual for a yeast or sourdough bread, the dough has sufficient liquidity to be poured onto the baking surface, rather than rolled out. In terms of shape, injera compares to the French crêpe and the Indian dosa as a flatbread cooked in a circle and used as a base for other foods. The taste and texture, however, are unlike the crêpe and dosa, and more similar to the South Indian appam. The bottom surface of the injera, which touches the heating surface, will have a relatively smooth texture, while the top will become porous. This porous structure allows the injera to be a good bread to scoop up sauces and dishes.
Produced by finely milling the yellow maize grain (corn) through the
de-germinated maize mill into a soft, yellow flour.
for Lola's All Purpose Flour
Gluten and Preservative free
In the Philippines tapioca is usually confused with sago as the sap of the sago palm is often part of its preparation. A coarsely granular substance obtained by heating, and thus partly changing, the moistened starch obtained from the roots of the cassava. It is much used in puddings and as a thickening for soups. In India, the term "tapioca-root" is used to represent the root of the plant rather than the starch.This tapioca starch is free of preservatives and strong flavours making it perfect for confectionary such as Turkish Delight.
Tapioca starch and tapioca flour are the same thing. I have found that Asian type markets and products tend to label it as tapioca starch and companies like Bob’s Red Mill tend to label it as tapioca flour. , but there is no difference in the actual products. They are the same. When it comes to recipes it really varies by the author or cookbook on what it is called, but if a recipe calls for tapioca starch, you can easily use tapioca flour, since they are the same thing. Tapioca flour comes from the root of the cassava plant. It basically the same thing as tapioca pearls, like you would use for pudding, but tapioca flour has been ground into a a flour.Tapioca flour/starch adds structure to gluten free baking. It also helps give things a chewy and/or crisp texture, especially in things like cookies and cakes.
ORGANIC TAPIOCA STARCH
PRODUCT OF THAILAND
Lola's Ready Mixed Blends as used in Lola's Cookery Books
Organic flour is becoming popular now that we are aware of the insecticides used in food production.
Organic flour is produced without insecticides so it naturally contains the eggs of the field moth that lay their eggs in the flowers of the plant. Non-organic products use chemicals to sterilize the flour and this kills the eggs that hatch into larvae and then into tiny flour moths.
These grubs are not maggots from blowflies.
Field moths invade almost all grains and plants with the exception of chick peas that have their own protection in the plant.
The larvae are not harmful although their presence is unpleasant. Flour that has hatched insects can still be used if it is sifted and then either heat treated in the oven at 180C for 10 minutes and left to cool in the oven that has been turned off. An alternative method of sterilization is the freezing of the flour for 48 hours after sifting to remove any insects.
It is recommended that you store organic flour in refrigeration in humid weather.
Once you have sterilized your flour Bay leaves will discourage further infestation.
The treatment of organic flour is time consuming and hence adds to the expense of the flour,
many retailers will not stock organic products because of this problem.
We do try to watch for signs of infestation but the insects often do not hatch until the temperature is perfect for them. We do try to freeze all our organic flour to prevent the problem, however sometimes batches are missed with a large turnover of products.