For bakers in New Zealand, choosing locally-grown flour can support not only your health but also local agriculture and sustainable practices. Whether you’re after flour without added folic acid or gluten, or spray-free options, there’s an increasing range of nutritious and environmentally friendly flours produced right here in New Zealand. Let’s dive into the best choices for your pantry, and why spray-free, biostimulant-grown flour is a great option for New Zealanders.

How is flour made in New Zealand?

New Zealand’s flour production is rooted in a blend of traditional and modern, sustainable practices. The process typically begins with locally grown grains—such as wheat, oats, rye, and spelt—harvested from farms across the country. Grains are then carefully cleaned and sorted to ensure only the best quality is used for milling. In larger milling facilities, the grains are ground in stages, starting with breaking down the kernel to separate the bran, germ, and endosperm. For whole grain flours like Humble Flour, all parts of the grain are retained, while other flours might involve separating or refining certain parts, like the bran, to create a finer texture.

At Humble Flour we focus on minimally processed flour, avoiding bleaching or enriching additives. Supporting local mills not only provides fresher flour that is nourishing, high quality and full of flavour, but also contributes to the sustainability and growth of New Zealand’s agricultural economy. New Zealand currently imports over three quarters of the milling wheat it uses for flour. To us, that’s just bonkers.

What is the healthiest locally grown flour?

When it comes to the healthiest flour options available in New Zealand, whole grain flours from local growers top the list.

A quick 101 on wheat-based flours:

Wheat kernels have three parts:

The outer covering of the bran makes up about 14 percent of the grain’s weight
The germ or embryo that makes up about 3 percent of its weight
The endosperm, the largest portion of the wheat kernel, which makes up about 83 percent of the grain’s weight

In simple terms, white flour contains just the endosperm whereas our whole-wheat flour contains all three parts of the kernel for extra nutrition and flavour. Wholemeal is white flour with a small amount of bran added back in. Look for brands that produce whole grain flour from New Zealand-grown wheat and other grains for maximum freshness and nutritional value.

Supporting New Zealand-grown flour means choosing fresher products that support local ecosystems and have a smaller carbon footprint due to reduced transport needs.

Flour without folic acid or spray: What to look for in NZ

If you’re looking for flour without added folic acid, some New Zealand brands produce organic or unbleached flours, which typically do not include this fortification. Spray free brands are minimally processed, preserving the natural nutrients of the grain without synthetic additions.

Those seeking gluten-free options can explore locally produced rice flour, buckwheat flour, and coconut flour. These are typically made from New Zealand-grown ingredients, providing a pure product that’s naturally free from gluten and artificial additives.

New Zealand baking flour options: Which should you choose?

Selecting the right baking flour depends on your recipe and preferences:

Bread flour: For those who enjoy a good, chewy bread, New Zealand-grown wheat flours have the higher gluten content needed for classic bread recipes.
Whole wheat flour: This is one of the most versatile local options. If you’re after a denser, more nutrient-packed alternative to all-purpose flour, whole wheat is a great substitute.
Unbleached all-purpose flour: For general baking, New Zealand-grown unbleached flour provides a balanced texture without additives.

Our Whole Wheat Flour meets all your baking needs, and it’s better because it’s local.

Choosing spray-free flour and biostimulants for healthier options

When selecting New Zealand-grown flour, consider if it’s spray-free. Spray-free flour is produced without pesticides or herbicides, making it a cleaner, healthier option. A handful of NZ flour producers offer spray-free products including Humble Flour. We use low input farming practices that sustainably produce flour and are better for local ecosystems.

Biostimulants, made from organic materials, help crops grow more robustly without chemical intervention, protecting the soil and reducing the chance of harmful residues in food. Choosing flour from farms that use biostimulants supports a healthier environment and a more nutritious product on your table.

Is whole wheat flour from NZ healthy?

Absolutely. Whole wheat flour from New Zealand-grown wheat is high in fibre, B vitamins, magnesium, and iron. It supports healthy digestion, heart health, and sustained energy. The shorter supply chain from field to table also means your flour is fresher and retains more of its nutrients than imported varieties.

Choosing the right flour for your kiwi baking is a great way to support local growers, reduce your environmental impact, and enhance the nutritional value of your meals. Whether you’re baking with whole wheat, experimenting with gluten-free, or crafting sourdough, New Zealand-grown, spray-free flours are an excellent choice for health-conscious, eco-friendly baking.

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A Comprehensive Guide to New Zealand Made Flour