An ancient African staple that will take your nutrition back to basics. This stone milled wheat alternative is mild-tasting, gluten-free and doesn’t form acid, so it’s easy to digest. Great for bread and thickening.
Helps with heart function, energy creation and supports your mental and emotional state (vitamin B1, B5, B6 and B9)
Protects cells from damaging free radicals and supports the immune and nervous systems (iron and copper)
Contributes to healthy bones, teeth, connective tissue and muscles (manganese and magnesium)
Supports normal function of cells and promotes development in children (phosphorus)
What goes in.
Certified organic millet.
What's kept out.
Fillers and preservatives.
Did you know?
Did you know that most wheat isn’t what it used to be? Due to modern modification, commercial wheat is now faster to grow and more resilient to pests. This has come at a big cost to health. Its new, unnatural properties aggravate our intestinal lining, inhibit mineral absorption and cause immunoreactive issues. Switching to wheat-free or organic flour is best for our health.
Sourced in Australia.
Millet flour has a knack for making bread, but it does a mean breakfast, too. Make like the Central Africans and use millet flour to whip up a smooth and creamy spiced porridge: cook as you would oats, then add your milk of choice, cinnamon and nutmeg.
Back in 1969 when John Gorton was PM and The Beatles were still together, Four Leaf flour mill was in its burgeoning days. Located in South Australia, this family-owned organic grain processing establishment is as wholesome as they come. They use only Australian grown ingredients, and use machinery designed and built by farm owner Gavin himself. Gavin’s knack for engineering (and a new mill workshop onsite) has allowed for grain cleaning, hulling, steaming and rolling, which has led to over 60 lines of grain products. These days, Four Leaf continues to create premium oats and flour using ingredients sourced from their own farm, as well as farms around the country.