Organic Flours

Enjoy wholesome Anita’s Organic flours – pure and simple.
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Choose from our nutritious selection of pure, 100 per cent whole-grain and all-purpose artisan-quality flours, fresh ground from top-quality B.C.- and prairie-grown Certified Organic grains.

Barley, Fresh Ground

Barley flour is easy to digest and a good source of protein, potassium, and trace minerals. Use it to add nutrition and substance, or combine with lighter flours for baking.

Brown Rice, Fresh Ground

Brown rice flour is ground from grains that are gluten free, non-allergenic, cholesterol free, low in sodium and fat, and a good source of B-complex vitamins and iron. Brown rice flour is more nutritious with more protein and nutrients than white rice flour, with over three times the magnesium, potassium, zinc, phosphorous, and folate, and twice the fibre. Often used for thickening purposes, to replace cornstarch or potato flour.

Buckwheat, Fresh Ground

Surprisingly, buckwheat flour is as protein rich as eggs, but without their cholesterol. It’s also high in potassium and B vitamins. It’s great as a thickener and in combination with other, lighter flours for baking. Buckwheat is not a classic cereal grain; it’s actually from the same plant family as rhubarb, making this flour ideal for corn- or wheat-allergen diets.

Corn Flour, Fresh Ground

High in polyunsaturates, corn flour is a good thickening agent, and is delicious in cornbread and breadings. Use this golden yellow flour to add B vitamins, minerals, and iron.

Kamut®, Fresh Ground

Kamut® flour is made from an ancient grain that contains more protein, magnesium, and zinc, and as much as 65 per cent more amino acids than wheat. Those with wheat sensitivities can often tolerate the simpler, water-soluble gluten structure of Kamut®.

Millet, Fresh Ground

Millet flour brings a creamy flavour to bread dough and baked goods. It’s ground from a gluten-free ancient grain that contains protein, vitamin B, iron, magnesium, and potassium.

Oat, Fresh Ground

Oat flour is high in protein, is an excellent source of vitamin B, and because of oat’s soluble fibre, can lower cholesterol levels and stabilize blood-sugar levels. It’s light in texture and colour, and a great addition to your baking for creamy flavours, soft crumb, and delicious crusts.

Spelt, Fresh Stone Ground

Spelt flour is made from an ancient form of modern wheat that can replace, or be combined with, other flours for baking. Higher in minerals and protein than wheat, spelt is also a good source of complex carbohydrates, vitamins A and B, and minerals, such as iron, potassium, and amino acids. With its full flavour flour, it’s also a great source of fibre, and can help lower cholesterol levels. Spelt does contain gluten, but like Kamut®, many people with gluten-sensitive diets can tolerate spelt because the water-soluble gluten structure is simpler than the fat-soluble gluten structure of wheat and other gluten-containing cereal grains.

Spelt, Fresh Fine Grind

This whole-grain flour is suitable for nearly all baking. It is nutritious, full of flavour, and powdery: perfect for cookies, muffins, pastries, bread, and buns. The smooth, uniform texture helps even novices bake a perfectly textured, light spelt loaf.

Spelt, All Purpose Unbleached

A silky sifted unbleached version of Spelt Flour. A perfect mix with Anita's Organic Whole Grain Spelt Flours to add airiness and amplitude to your spelt baking, especially breads and buns. Also wonderful when used on its own in virtually all spelt baking applications.

Cake & Pastry Flour, All Purpose

Unbleached and sifted, this white pastry flour lends an ideal flaky texture and delicate crumb to your cake and pastry applications when only a white flour will do. Mix with Anita's Organic Whole Wheat Pastry Flour to enjoy whole grain goodness and get the best of both worlds.

Pastry Whole Wheat, Fresh Ground

Ground to a fine texture from organic soft wheat kernels, this flour makes very tender cakes and pastries, and is a great way to increase the nutritional value and flavour of your baking while keeping flaky textures.

Whole Wheat, Fresh Stone Ground

A staple for every bread maker, Anita’s Organic Whole Wheat Flour is ground from higher-gluten, hard, red wheat. Stone ground at lower temperatures, this fresh flour brings the traditional texture and flavour of simpler days gone by.

Whole Wheat, Fresh Fine Grind

Light and powdery, this whole-grain flour is well suited for nearly all baking, including muffins, cookies, pancakes, bread, and buns. Without the coarseness found in most whole wheat flours, this finely ground flour has a more solid gluten bond for loftier breads.

White Whole Wheat, Fresh Fine Grind

This whole-grain flour is light coloured, and ground from hard white wheat kernels with a milder flavour than most whole wheat flours. It’s a great way to sneak great whole-grain nutrition into recipes typically made with white flour.

Unbleached White Flour

Anita’s Organic Unbleached White Flour is preferred by many artisan bakeries for their all-purpose and bread-baking needs. Freshly ground from high protein hard red spring wheat with no chemical oxidizing or bleaching agents used for whitening.