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Lotus’ Potato Starch Flour is a slippery, pure white and very fine flour. It is made from the dried starch of potatoes and can be used in baking...

Lotus’ Raw Wheat Germ is from the wheat embryos. Wheat Germ has a distinctive texture and nutty flavour. It is a good source of dietary fibre. G...

Lotus’ White Rice Flour is made by grinding polished rice into a fine flour. Rice flour is a great alternative to wheat based flours and is comm...

Lotus’ Brewer’s Yeast is an inactive yeast. It is a good source of fibre, protein and B complex vitamins Egg free Nut free No added sugar or sa...

Xanthan Gum is great for binding in baking. Country of Origin: China

Lotus’ Oat Bran is a tasty and versatile wheat free form of bran. It is a good source of fibre and is a great addition in baked foods or added t...

Lotus Guar Gum can be used to replace gluten in baking. Combine Guar Gum with gluten free flour to make bread, cake, biscuits and muffins. Non-...

Lotus Guar Gum can be used to replace gluten in baking. Combine Guar Gum with gluten free flour to make bread, cake, biscuits and muffins. Non-...

Lotus’ Tapioca Seed is made from the high starch flour produced from the root of the tapioca plant. Use this low fat, energy boosting ingredient...

Lotus’ Lecithin Granules is made from soybeans. This concentrated form of soy lecithin can be used as a natural emulsifier in cooking to stabili...

Lotus’ Bourghal is a nutty grain also known as cracked wheat. This Bourghal has been made by whole wheat groats being steamed, cracked and then ...