Organic Flour in Australia: A Complete Guide to Every Variety

Last updated: March 2026

This article is part of our Complete Guide to Buying Bulk Organic Food in Australia.

Most flour comes with almost no story. A paper bag, a logo, a best-before date. What's inside, where the grain was grown, how it was milled, who grew it: none of that makes it onto the label.

At Santos, we think that information matters. Which is why we want to tell you about Wholegrain Milling Co.

The Mill Behind the Flour

In 1978, Wendy and Harry Neale sat at their kitchen table in Gunnedah, NSW, with a small bench-mounted stone mill and started grinding organic flour. They believed organic grains would provide a better foundation for a healthy diet and life, and they were willing to build a business on that belief from scratch.

That same year, Santos Organics opened its doors in Byron Bay with a similar conviction: that people deserve access to genuinely good food, produced honestly, without compromise.

Nearly fifty years later both businesses are still running on the same values. Wholegrain Milling Co. has grown from that kitchen table into one of Australia's largest suppliers of chemical-free, organic and ancient grain flours, operating a state-of-the-art mill in Gunnedah with seven custom-built traditional stone mills and a specially designed roller mill. Their grain is traceable back to the farm it was grown on. Their own family farm in western NSW is certified organic. In 1984 they became the first flour mill in Australia to achieve organic certification.

Santos sources a significant portion of its flour range from Wholegrain Milling Co. When you buy SO-branded flour from Santos, you're buying Australian-grown, ACO certified organic grain, stone-milled or roller-milled by a family business that has been doing this since the same year we opened our doors.

That's the kind of provenance that doesn't fit on a supermarket shelf. But it fits perfectly on ours.

Why Organic Flour Matters

Wheat is one of the most heavily treated crops in conventional agriculture. Synthetic fungicides, herbicides, and critically, glyphosate used as a pre-harvest desiccant (a practice where crops are sprayed just before harvest to speed up drying) mean that residues can end up in the final flour.

Certified organic flour is grown without synthetic pesticides, herbicides, or chemical fertilisers. The organic certification: look for ACO (Australian Certified Organic) on the packaging, guarantees third-party verified compliance with those standards throughout the entire growing and milling process.

For a product you use as frequently as flour, that assurance is worth paying for.

Stone milling is the other piece of the quality equation. Industrial roller milling strips the bran and germ from the grain to produce a fine, shelf-stable white flour, but it also removes much of the fibre, vitamins, and natural oils in the process. Stone milling is gentler and slower, preserving more of the grain's natural nutrition and producing a flour with more complex flavour. Wholegrain Milling Co. uses both stone and roller milling depending on the flour type, always prioritising the method that best preserves the grain's integrity.

The Complete Guide to Organic Flour Varieties

Wheat Flours

Premium White Bakers Flour This is the workhorse of the bread baker's pantry. A high-protein white wheat flour with strong gluten development, it produces well-risen loaves with an open, airy crumb. The "bakers flour" designation indicates a protein content typically above 12%, which is what you need for yeasted breads, sourdough, pizza bases, and any dough that requires elasticity and structure.

If you bake bread regularly, this is the flour to buy in bulk. Shop SO Organic Wheat Premium White Bakers Flour 12.5kg.

White Wheat Flour A general purpose white flour suitable for cakes, pastries, biscuits, and everyday baking where you want a lighter result than wholemeal. Lower protein than bakers flour, which means less gluten development and a more tender crumb: exactly what you want in shortcrust pastry or a sponge cake.

Shop SO Organic White Wheat Flour 12.5kg.

Wholemeal Wheat Flour The whole grain version of wheat flour, milled with the bran and germ intact. More fibre, more minerals, more flavour, and a denser, more rustic result in baking. Excellent for hearty sandwich loaves, fruit cakes, and anywhere you want the depth of whole grain flavour. Many bakers use a blend of white and wholemeal to balance nutrition with lightness.

Shop SO Organic Wholemeal Wheat Flour 12.5kg.

Semolina Coarsely milled from durum wheat, semolina is the flour behind authentic Italian pasta, gnocchi, and some regional flatbreads. It has a golden colour, a slightly granular texture, and a naturally rich, nutty flavour. Also used dusted on baking trays to prevent sticking, and stirred into porridge in southern European tradition.

Shop SO Organic Semolina 12.5kg.

Wheat Grain (Whole Berries) Not a flour yet. Whole wheat berries are the raw, unmilled grain, ideal for home milling, slow-cooking whole in grain salads and pilafs, or sprouting. If you have a home grain mill, buying whole berries is the freshest possible way to access flour: grind what you need, when you need it, and use the rest as a whole grain.

Shop SO Organic Wheat Grain 12.5kg.

Ancient Grain Flours

White Khorasan Flour Khorasan, also sold under the trademarked name Kamut, is an ancient variety of wheat that predates modern hybridised wheat by thousands of years. It has never been crossbred for yield or shelf life, which means it retains characteristics that industrial wheat breeding has long since eliminated: a naturally buttery, rich flavour and a higher protein and mineral content than modern wheat.

The white (sifted) version produces a flour that behaves similarly to white wheat flour but with a noticeably more complex, almost sweet flavour. It works beautifully in bread, pasta, pastry, and pancakes. Some people who find modern wheat difficult to digest tolerate khorasan better, though it is not gluten-free and is not suitable for coeliac sufferers.

Australian-grown, Australian-milled. Shop SO Organic White Khorasan Flour 12.5kg or SO Organic White Khorasan Flour 1kg for a smaller trial size.

Wholemeal Khorasan Flour The whole grain version of khorasan, with bran and germ intact. Deeper in flavour, denser in texture, and higher in fibre than the white version. Particularly well-suited to sourdough, dense sandwich loaves, and crackers. The flavour is richer and more assertive than wholemeal wheat, often described as nuttier and more buttery.

Shop SO Organic Wholemeal Khorasan Flour 12.5kg or SO Organic Wholemeal Khorasan Flour 1kg.

Spelt Flours

White Spelt Flour Spelt is another ancient wheat relative that has been grown for thousands of years across Europe and the Middle East. It has a slightly lower gluten content than modern wheat and a distinctive mild, nutty sweetness that makes it particularly good in cakes, muffins, and biscuits. The gluten in spelt is more fragile than wheat gluten, which means it should not be overworked: mix spelt doughs gently and briefly.

Many bakers find spelt produces a more flavourful, tender result than white wheat flour for everyday baking. A genuinely excellent swap for all-purpose flour in most recipes.

Shop SO Organic White Spelt Flour 12.5kg.

Wholemeal Spelt Flour The whole grain spelt version, with bran and germ retained. Excellent in sourdough, dense loaves, and savoury baking. The flavour is fuller and earthier than white spelt. Often blended 50/50 with white spelt to balance nutrition and lightness.

Shop SO Organic Wholemeal Spelt Flour 25kg.

Rye Flour

Organic Rye Flour Rye is the flour of northern European baking: dense, earthy, and intensely flavoured. It has very low gluten content, which means it will not form the elastic structure of wheat dough. Instead, rye doughs are sticky, dense, and wet, and rely on the natural acids produced during sourdough fermentation to leaven and set.

Even a small addition of rye flour to a wheat sourdough (10-20%) dramatically improves flavour complexity and crust character. At higher proportions, you get the classic dense, moist rye breads of Scandinavian and German tradition: extraordinary flavour, exceptional keeping quality (rye bread stays fresh for a week or more), and a nutritional profile that is among the strongest of any grain flour.

Rye also ferments exceptionally well as a sourdough starter base. Many experienced sourdough bakers maintain a 100% rye starter for its reliable, vigorous activity.

Shop SO Organic Rye Flour 1kg and SO Organic Rye Flour 12.5kg.

Buckwheat Flour

Organic Buckwheat Flour Despite its name, buckwheat is entirely unrelated to wheat. It is a seed from a plant related to rhubarb, making it naturally gluten-free and nutritionally distinct from grain flours. Buckwheat flour has a strong, distinctive earthy flavour and a grey-brown colour that may surprise first-time users. It is the flour behind French galettes (savoury crepes), Japanese soba noodles, and traditional Russian blini.

In gluten-free baking, buckwheat brings structure and flavour that most other gluten-free flours lack. It is best blended with other gluten-free flours rather than used alone in most applications.

Shop SO Organic Buckwheat Flour 25kg.

Specialty and Gluten-Free Flours

These smaller-format flours cover the range of gluten-free and specialty baking needs:

Besan (Chickpea) Flour: naturally gluten-free, high protein, nutty and rich. The base of South Asian pakoras, Italian farinata, and French socca. An excellent binder and egg replacement in vegan baking. Shop SO Organic Besan Flour 1kg.

Coconut Flour: very high in fibre, naturally gluten-free, with a subtle sweetness. Absorbs significantly more liquid than wheat flour: recipes using coconut flour need to be specifically designed for it. Shop SO Organic Coconut Flour 1kg.

Corn Flour: finely milled from maize, used as a thickener in sauces, gravies, and soups, and as an ingredient in gluten-free baking blends. Shop SO Organic Corn Flour 1kg.

Tapioca Flour: derived from cassava root, used as a thickener and in gluten-free baking. Gives a slightly chewy texture when baked, which is prized in Brazilian cheese bread. Shop SO Organic Tapioca Flour 1kg.

Arrowroot Powder: a fine, neutral starch used as a thickener. A cleaner alternative to cornstarch with a silkier result in sauces. Shop SO Organic Arrowroot Powder 1kg.

Gluten-Free Self-Raising Flour: a ready-blended mix for gluten-free baking, taking the guesswork out of ratios and leavening. Shop SO Gluten Free Self Raising Flour 1kg.

How to Store Organic Flour

Organic flour, particularly wholemeal varieties and those with higher oil content (khorasan, spelt), can go rancid faster than refined white flour because the natural oils in the bran and germ are still present. A few simple rules:

White flour stores well in an airtight container in a cool, dark pantry for up to 6 months. Wholemeal, spelt, rye, and khorasan flours are best refrigerated and used within 3 to 4 months. For the 12.5kg and 25kg bags, decant into airtight containers for daily use and store the remainder in a sealed bag in a cool location. In a warm Queensland or NSW summer, refrigerating or freezing bulk flour significantly extends its freshness.

Buying Bulk Flour at Santos

Santos stocks Wholegrain Milling Co. flours in both retail 1kg packs for everyday home baking and bulk 12.5kg and 25kg bags for serious bakers, small cafes, and households that go through flour quickly enough to justify stocking up.

The bulk sizes are part of our Wholesale for Everyone approach: you do not need a business account or ABN to access them. They are simply the most economical and practical way to buy organic flour if you bake regularly, available online for delivery Australia-wide and in our Byron Bay, Mullumbimby, and Banksia stores.

Browse the full flour range at Santos Organics:

Retail 1kg packs: Rye Flour, White Khorasan Flour, Wholemeal Khorasan Flour, Besan Flour, Coconut Flour, Corn Flour, Tapioca Flour, Arrowroot Powder, Gluten Free Self Raising Flour

Bulk bags from Wholegrain Milling Co.: Premium White Bakers Flour 12.5kg, White Wheat Flour 12.5kg, Wholemeal Wheat Flour 12.5kg, White Khorasan Flour 12.5kg, Wholemeal Khorasan Flour 12.5kg, White Spelt Flour 12.5kg, Wholemeal Spelt Flour 25kg, Rye Flour 12.5kg, Buckwheat Flour 25kg, Semolina 12.5kg, Wheat Grain 12.5kg

Frequently Asked Questions

What is the difference between bakers flour and plain flour? Bakers flour has a higher protein content (typically 12% or above) which produces stronger gluten when mixed with water. This is what gives bread dough its elasticity and allows it to trap the gas bubbles produced by yeast, resulting in a well-risen loaf. Plain or all-purpose flour has lower protein and produces a more tender, less elastic result: better for cakes, pastry, and biscuits where you want a soft crumb rather than a chewy structure.

Is khorasan flour the same as Kamut? Kamut is a trademarked brand name for khorasan wheat. Khorasan is the ancient grain variety itself: an old Persian wheat that predates modern hybridised wheat. At Santos we stock Australian-grown khorasan flour milled by Wholegrain Milling Co. in Gunnedah NSW, sold under our SO label rather than the Kamut trademark, but it is the same grain.

Can I substitute spelt flour for regular wheat flour? In most recipes, yes, particularly white spelt for white wheat flour. Because spelt gluten is more fragile than wheat gluten, the main adjustment is to mix more gently and briefly, and not to over-knead. Spelt doughs can also be slightly stickier than wheat doughs. The flavour will be nuttier and more complex, which most people find an improvement.

Is rye flour gluten-free? No. Rye contains gluten and is not suitable for people with coeliac disease or gluten intolerance. Buckwheat flour, besan flour, coconut flour, tapioca flour, and arrowroot powder are all naturally gluten-free options in the Santos range.

Why does wholemeal flour go off faster than white flour? Wholemeal flour retains the bran and germ of the grain, both of which contain natural oils. Those oils are what give wholemeal flour its richer flavour, but they also go rancid over time, particularly in warm conditions. White flour has had the bran and germ removed, leaving mostly starch, which is much more shelf-stable. Storing wholemeal flours in the fridge or freezer significantly extends their freshness.

Where is Santos flour milled? The wheat, khorasan, spelt, rye, buckwheat, and semolina flours in our SO bulk range are sourced from Wholegrain Milling Co. in Gunnedah, NSW: Australia's most established organic flour mill, family-owned and operating since 1978. All grain is Australian-grown and ACO certified organic.

Browse the full Santos Organics bulk flour range online, or visit us in store in Byron Bay, Mullumbimby, or Banksia.