Our Ingredient Philosophy

We start with simple ingredients, crafting mixes that prioritize micronutrient‑rich whole grains. We use starches where they matter, for structure and texture, but whole grains lead every recipe. The result is a whole‑grain‑forward mix that showcases real flavour and texture, so you can create artisan‑quality baking at home.

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Sorghum Bicolor

Sorghum Flour

Flavour profile

Mild, slightly sweet, and neutral, making it easy to blend with other grains.

How we use it

We use sorghum in our pizza mix, where it helps create a soft, balanced dough that supports structure without overpowering flavour.

Historical origin / use

Sorghum is one of the world’s oldest grains, originating in Africa and widely used in traditional flatbreads and porridges.

Benefits

  • Naturally gluten-free
  • High in antioxidants
  • Good source of fibre
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Panicum miliaceum

Millet

Flavour profile

Light, slightly sweet, and subtly nutty. Millet is very versatile and mild.

How we use it

We use millet in both our pancake and pizza mixes, where it helps balance texture and contributes to a light, clean flavour profile.

Historical origin / use

Millet has been cultivated for thousands of years across Africa and Asia and was historically a staple grain before rice and wheat became dominant in many regions.

Benefits

  • Naturally gluten-free
  • Easy to digest
  • Rich in minerals like magnesium and phosphorus
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Plantago Ovata

Psyllium Husk

Flavour profile

Neutral when baked into dough.

How we use it

We use psyllium husk in all of our mixes to help bind the dough together, improving structure and moisture retention.

Historical origin / use

Derived from Plantago seeds, psyllium has been used for centuries in baking and traditional herbal practices.

Benefits

  • High in soluble fibre
  • Helps mimic gluten structure
  • Improves dough flexibility and hydration
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