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Lotus Gluten Flour is a premium form of Vital Wheat protein made from wheat, but with around twice the gluten strength of normal flour. It is used to bake lighter bread and increase elasticity in baking or to make mock meats for plant-based diets.
- Source of Fibre & Protein
Sourced internationally and packed in Australia. Packaged in a re-sealable oxygen barrier bag to preserve freshness.
Lotus Gluten Flour is high in protein, non-GMO and suitable for vegetarians. Lotus wheat gluten is high in gluten and low in starch. When used as an additive in baking, its purpose is to add elasticity to flours that would otherwise be low in gluten, such as whole wheat flour or rye. It improves the rise of the raw dough and also improves the texture and chewiness of the final product.
Lotus ethically sources the finest organic and GMO-free foods from sustainable farms around the world and packs them in a hypoallergenic facility in Melbourne, using airtight resealable bags to preserve freshness