Low-FODMAP Flour: Baking breakthrough for IBS
The world’s first flour to be certified low in FODMAPs – carbohydrates that can cause abdominal bloating and digestive discomfort associated with Irritable Bowel Syndrome (IBS) – has hit supermarket shelves. It follows five years in development by the only 100 per cent Australian flour miller, Manildra Group.
The Healthy Baker Low FODMAP Plain Flour has been certified for millions of Australians suffering IBS symptoms, re-opening the door to a smorgasbord of healthy and delicious baked foods ranging from pizza and gravies, to banana bread, hot cross buns, cookies, crumbles, cakes, scones, slices, muffins, lamingtons and more.
The Healthy Baker Low FODMAP Plain Flour has been tested by government-registered Australian certifier FODMAP Friendly with DTS laboratories, and accredited for people suffering IBS-like symptoms who have unsuccessfully tried a gluten-free diet.
Australia’s biggest flour mill, located at Manildra in regional NSW, has pioneered an all-natural, chemical-free wet extraction process to remove FODMAPs from the grain of Manildra’s 100 per cent Australian, GMO-free wheat.
The Healthy Baker Low FODMAP Plain Flour – the latest addition to our full range of unbleached, triple-sifted, and vitamin, calcium and folate-enriched flours – is now stocked
by Woolworths supermarkets. For optimum nutritional health, The Healthy Baker’s full range of flours are available in 1kg air-tight, durable PET containers that are easy to store and suitable for reuse after keeping your flour at its freshest.
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