Local Rosella Wholewheat Cake Flour – 1kg


Out of stock



Stoneground, wholegrain Rosella flour milled fresh to order from rosella wheat grown in Berrigan. Rosella is traditionally a biscuit/cake wheat of medium protein. It makes for a beautiful golden crumb and buttery flavour. Rosella is a healthy and flavoursome substitute for plain flour and is great for cakes, biscuits, scones, etc. To substitute SR flour, we add 2 tsp baking powder for every cup of flour.

Our flour is best used fresh and has a six week shelf life, particularly over summer. Pop it in the fridge for up to three months if you don’t think you’ll use it within 6 weeks.