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10 Organic Flours You Should Have in Your Pantry (And What to Do With Each)
- by S R
10 Organic Flours You Should Have in Your Pantry (And What to Do With Each)
The days of a single bag of plain white flour being the only option in your cupboard are well behind us. Alternative flours have gone from niche health food items to genuinely useful, everyday ingredients — and the organic versions bring real advantages in both flavour and how they were grown.
Each flour on this list has distinct properties, nutritional benefits, and a natural home in certain recipes. Some are direct substitutes for wheat flour. Others work best in specific applications. Understanding what each one does well means you will actually reach for them — rather than letting them sit unused at the back of the shelf.
- Seeded loaves and sourdough
- Dense, rustic bread rolls
- Crackers and crispbreads
- Rye pancakes and wraps
- Galettes and savoury crepes
- Pancakes and pikelets
- Blini and Eastern European flatbreads
- Mixed into gluten-free bread blends
- Everyday bread loaves
- Muffins, scones, and cakes
- Pizza bases
- 1:1 swap for plain flour in most recipes
Alternative flours are not a compromise. Used well, they produce baked goods with more flavour, better nutrition, and often a more interesting texture than you get from refined white flour alone.
- Brownies and energy bars
- Cookies and shortbreads
- Grain-free tart bases
- Crumble toppings
- Keto muffins and quick breads
- Pancakes with extra eggs
- Grain-free coating for frying
- Blended with almond flour in cakes
- Socca (French chickpea flatbread)
- Pakoras and fritters
- Egg-free omelettes
- Thickening sauces and soups
Most alternative flours cannot be swapped 1:1 with wheat flour without adjusting other elements of the recipe. Coconut flour needs significantly more liquid; almond flour needs more binding agents. When trying a new flour, start with a recipe written specifically for it before adapting your own.
- Blended into gluten-free flour mixes
- Flatbreads and tortillas
- Added to pasta dough
- Protein-boosted pancake batter
- Gluten-free bread blends
- Flatbreads and rotis
- Light cakes and muffins
- Porridge and hot cereals
- Gluten-free bread and cake blends
- Rice noodles and dumplings
- Tempura and light coatings
- Thickening gravies and sauces
- Gluten-free flour blends for bread
- Chewy Brazilian pao de queijo
- Thickening sauces and pie fillings
- Adding elasticity to GF pastry
Building Your Flour Collection
You do not need all ten at once. A practical starting point is to choose one from each category: a wholegrain wheat-based flour (spelt or rye), a neutral gluten-free flour (rice or millet), a protein-rich option (almond or chickpea), and a starch for blending (tapioca). From those four, you can cover the majority of everyday baking and cooking needs.
The full organic flours range at Maven Wholefoods stocks all ten listed here. Buying certified organic means you know the grains were grown without synthetic pesticides or fertilisers — which matters more than it might seem for an ingredient you often use in its raw, unprocessed form.
Store each flour in an airtight container, away from heat and light. Nut-based flours like almond flour have a shorter shelf life due to their fat content and are best kept in the fridge once opened. Grain-based flours will keep well in a cool, dry cupboard for several months.
Shop the full organic flour range
All ten flours, certified organic, milled without additives and delivered straight to your kitchen.
- Posted in:
- almond flour
- beginners guide to cooking
- brown rice flour
- Buckwheat Flour
- Chickpea Flour
- coconut flour
- Flour
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- gluten free flours
- healthy lifestyle
- healthy living
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- millet flour
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- Quinoa Flour
- rice flour
- Rye Flour
- Rye Flour Dark
- Rye Flour light
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- spelt flour
- tapioca flour
- Tapioca Starch
- white rice flour
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