Rosella is traditionally a biscuit wheat that was developed in the ‘80s. It has a lovely buttery, honey like flavour and delicate crumb. It mills into a soft, fluffy and light flour which is ideal for cakes, pastries, biscuits and scones. It’s a great substitute for plain flour but with added flavour and nutritional value. For self-raising flour, we recommend adding 2 tsp baking powder per cup of flour.
Rosella Wholewheat Cake Flour
Out of stock
We are Ian and Courtney and we produce wholegrain, stoneground flour from grain grown on our family’s farm ‘Woodstock’ in Berrigan, NSW. Woodstock has been in Ian’s family for four generations and has been Certified Organic for 24 years. The farm integrates sheep, cattle and various crops on a beautiful 2000 acres in the Southern Riverina.
Woodstock Flour was established in 2016 as a way for us to be involved in the family farm. It was founded on a love of food, family and farming.
With backgrounds in environmental conservation, we have come to see farming as a way to restore our landscape through the building of soil, biodiversity and community.