Protein Flour, 450g

Gluten-Free Baking That Actually Works.

A true 1:1 swap for regular flour, built to nourish—not just bulk out your recipes.

Tired of dry, crumbly gluten-free bakes that spike your blood sugar and leave you hungry?

We use quinoa flour for protein, oats for structure, blended with chia seeds which act as a natural binder to mimic the stretch of gluten .

The results - breads, flapjacks and muffins that hold their moisture and keep you satisfied.

Bake with Purpose.

What's Inside

Quinoa flour, gluten-free oat flour, tapioca starch, chia seeds.

4 ingredients. No gums, no starches from unknown sources, no protein isolates. Just whole-food ingredients that your body recognises and your baking rewards.

Nutritional Information

Typical values per 100g.

Information as per National Food Composition Tables by the South African Medical Research Council (MRC) and supplier ingredient information files.

What the numbers mean for your baking

11.5g of protein per 100g. Protein delivered from quinoa, a complete plant protein, rather than refined wheat.

Only 0.7g of sugars per 100g. So won’t impact your recipes sweetness or cause an unexpected blood sugar spike. You control what goes into your bake.

8.7g of fibre per 100g. Considerably higher than standard refined flour (which typically contains less than 3g per 100g). The chia seeds and gluten-free oat flour both contribute to this, supporting digestion with every bite.

Just 12mg of sodium per 100g. Naturally very low in sodium — ideal for those managing their intake, and excellent for both sweet and savoury recipes.

8g of fat, only 1.1g saturated. The fat in Protein Flour comes primarily from the chia seeds and quinoa — both sources of healthy unsaturated fats, not empty, inflammatory ones.

What you can make with it

Breads, muffins, pancakes, waffles, crackers, pizza bases, wraps, flatbreads, cookies, and energy bars.

Use it cup-for-cup in any recipe that calls for plain flour. For best results, rest the batter for 10 minutes before baking.