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Rosella Wheat Flour

Rosella Wheat Flour

An Australian variety wheat, developed in the 1980's, Rosella mills to a superb flour for biscuits, cakes, pastries and noodles. Although it's classed as a 'medium protein' wheat, it still makes a lovely flavoursome bread.

Woodstock Flour describe Rosella as ‘lovely buttery, honey like flavour and delicate crumb’ - and it really is! It mills beautifully into a soft, fine and light flour, ideal for cakes, pastries, biscuits and scones.

If you’re new to wholegrain baking, Rosella is a great flour to start. It’s a good substitute for plain flour, but with added flavour and nutritional value. You may need to add a little more liquid though - the bran in wholegrain flour will soak up more moisture than white flour.

In the spirit of ‘what’s old, is new again’ maybe it’s time to revisit all those classic Australian Women’s Weekly recipes... Happy days. 


    Grain grown by the Congdon family on their organic farm ‘Woodstock’ in Berrigan, New South Wales. Milled by Goodness Flour.


    If you have any concerns, please let me know. I'm always happy to help resolve anything that might not be quite right or as you expect it.


    Available for posting.

    Also available for collection at the Castlemaine, Bendigo, Lancefield and Woodend Monthly Farmer's Markets. If you can't collect from one of the Markets, just get in touch and we'll make a plan.

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