Lotus Gluten Flour is high in protein and is used to bake lighter breads and to increase elasticity in baking.

What is gluten flour?
It’s a premium source of vital wheat protein made from wheat, with around five times the gluten strength of normal flour. When used as an additive in baking it adds elasticity to low gluten flours like whole wheat flour or rye. Gluten flour improves both the rise of raw dough and the texture and chewiness of the final product.

Lotus Gluten Flour is:
high protein
non-GMO
suitable for vegetarians
high in gluten
low in starch

The Lotus brand is well known for being committed to sourcing the highest quality organic ingredients and premium raw materials that taste great, without compromising shelf life. In Australia Lotus products are globally sourced, GMO-free, and packed in Melbourne in allergen-free production facilities. A process that uses re-sealable, oxygen barrier bags to maintain freshness.