Whether you bake bread every week or only pull out the mixing bowl for special occasions, the flour you choose makes a real difference to the quality, nutrition and taste of your baked goods. With growing awareness around pesticide residues and highly processed foods, more New Zealand families are switching to organic flour — and for very good reasons.

What Makes Flour "Organic"?

Certified organic flour comes from wheat or grains that have been grown without synthetic pesticides, herbicides or fertilisers. The certification process ensures the soil and growing practices meet strict standards, resulting in a product that is cleaner and more environmentally sustainable.

Conventional wheat is one of the most heavily sprayed grain crops in the world. Residues of herbicides and pesticides can remain in the final flour product. Organic certification removes this concern entirely.

Organic vs Conventional Flour: What's the Difference?

Taste: Many bakers swear that organic flour produces more flavourful baked goods. This is likely due to healthier soil microbiomes and more diverse mineral content in organically grown grains.

Nutrition: Organic grain farming practices tend to result in higher mineral density in the grain, including magnesium, zinc and iron. Whole grain organic flour retains the bran and germ, preserving fibre and B vitamins that are stripped out in refined white flour.

No bleaching agents: Most commercial white flours are bleached with chlorine or benzoyl peroxide to achieve a bright white colour. Organic flours use natural ageing processes instead, without chemical additives.

Types of Organic Flour Available

Organic Wholemeal Flour — made from the whole wheat grain including the bran and germ. Higher in fibre, nutrients and natural flavour. Ideal for hearty bread, muffins and wholefood baking.

Organic White Flour — milled from the starchy endosperm of the wheat kernel. Lighter in texture, still certified organic and free from chemical bleaching agents. Great for cakes, pastries and lighter breads.

Organic Rye Flour — stoneground from whole rye grain. Rich, earthy flavour perfect for sourdough, rye bread and dense loaves. High in fibre and nutrients.

Organic Spelt Flour — an ancient grain with a naturally nutty flavour. Easier to digest for some people compared to modern wheat. Ideal for bread, biscuits and pasta.

Baking Tips for Organic Flour

Organic wholemeal and rye flours absorb more liquid than refined white flours, so you may need to adjust your recipe slightly. If switching from conventional to organic flour, expect a slightly denser texture in your baked goods — this is normal and a sign of the greater fibre and nutrient content.

For lighter cakes and pastries, stick to organic white flour or a 50/50 blend of white and wholemeal.

Where to Buy Organic Flour in NZ

At Family Products, we stock a range of organic flour options including stoneground wholemeal, white, rye and spelt. Our flours are sourced from certified organic producers and are available in convenient bag sizes for everyday baking or in bulk quantities for households and small businesses that bake regularly. Shop our organic flour range today and taste the difference that quality ingredients make.