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Yellow Pea flour
  • Yellow Pea flour

    The peas mill into a wonderfully fine, bright primrose yellow flour – perfect for fritters and one of the best flours for light pastry. The strong pea flavour and smell mellows on cooking to perfectly complement both sweet and savoury.  It’s high in protein and fibre, rich in vitamins and minerals and a good source of resistant starch to promote good gut health.


    An easy substitute for chickpea (besan) flour in fritters and good thickener for soups and stews. According to Hodmedod’s it’s also great for cookies, batters, scones and pancakes. We can vouch for it in Christine McFadden’s Frangipane Tart with Yellow Pea Pastry. An absolute winner!

    • SOURCE

      Grain supplied by Burrum Biodynamics. Tania and Stephen are leaders in regenerative agriculture. They're generous in sharing their knowledge and produce grains, legumes and pulses with fabulous flavour, grown in healthy soils and filled with nutrients, not chemicals.


      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, 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. 


      Yellow Split Peas are naturally gluten-free. Stored and packed in a separate room, milled on dedicated gluten-free mills. Please note however that while we take great care in listing ingredients and maintaining safe kitchen practices, our products are NOT certified allergen free.

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