Product description
Even flour labelled 100% whole wheat is usually milled using high-speed steel rollers. The heat generated strips away heat-sensitive B vitamins, oxidises the natural wheat germ oil, and leaves a flour that is technically whole wheat but functionally depleted.
We stone-grind our USDA certified organic wheat slowly — between two millstones at low speed, low heat. The bran (fibre, B vitamins, antioxidants), germ (vitamin E, folate, essential fatty acids, zinc, phosphorus), and endosperm (complex carbohydrates) all reach you intact. Nothing added. Nothing removed.
This is flour as it was milled before industrial food production changed what flour meant.
WHAT IT DOES FOR YOUR FAMILY
- Digestive health: 10g of dietary fibre per 100g feeds the gut microbiome and supports regular, comfortable digestion
- Steady energy: complex carbohydrates digest slowly — no post-meal blood sugar spike or crash
- Heart health: whole grain fibre is consistently linked with lower LDL cholesterol in long-term research
- Bone & immune health: the retained wheat germ delivers phosphorus, zinc, folate, and vitamin E — nutrients that refining removes
- Suitable for the whole family: adults, children above 2 years, and elderly family members
HOW TO USE IT
- Chapati & roti: Add warm water gradually, knead 5–7 minutes, rest 10–15 minutes covered, roll thin, cook on a hot tawa. Finish with A2 ghee.
- Paratha: Use the same dough, add filling, fold and roll, cook with ghee or cold-pressed oil.
- Whole wheat bread: 500g flour + 7g yeast + 8g salt + 1 tbsp oil + 330ml warm water. Knead 10 minutes, prove 1 hour, bake at 200°C for 30–35 minutes.
- Pancakes & baking: Direct 1:1 substitute in any pancake, muffin, or baking recipe.
Blend for a nutritional upgrade: 70% Rootz Whole Wheat + 30% Khapli or Sprouted Wheat Flour. Same everyday texture — meaningfully better nutrition.
INGREDIENTS
- 100% Certified Organic Whole Wheat (Triticum aestivum), stone-ground.
No additives | No preservatives | No bleaching | No Maida | Non-GMO.
Nutrition
Servings per 100g
| Nutrient | Value | % Daily Value |
|---|---|---|
| Energy | 340 kcal | --- |
| Saturated Fat | 0.4 g | 1% |
Folate / Vitamin B9 | 34mcg | 9% |
| Iron | 3.5 mg | 23% |
| Total Carbohydrate | 70 g | 8% |
| Dietary Fiber | 10 g | 11% |
Phosphorus | 300 mg | 7% |
| Protein | 13 g | 8% |
| Magnesium | 130 mg | 33% |
STORAGE
Transfer to an airtight container on opening. Refrigerate in UAE's warm climate preserves the natural wheat germ oils and extends shelf life.
Reviews
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Sign UpRegular whole wheat flour — even the "100% whole wheat" kind — is almost always milled using high-speed steel rollers that generate significant friction heat. This heat degrades heat-sensitive B vitamins, oxidises the natural wheat germ oil, and reduces the nutritional value of the final flour. Stone grinding is done at low speed between two millstones, generating minimal heat. This preserves the bran, germ, and endosperm in their natural state — including the B vitamins, vitamin E, essential fatty acids, and phosphorus that high-speed milling destroys. The result is a flour that is technically the same grain but nutritionally very different.
Yes — 1:1 replacement for any whole wheat atta in chapati, roti, paratha, bhakri, puri, and bread. A few tips: add warm water gradually (stone-ground flour can absorb slightly differently depending on the season and humidity), knead well for 5–7 minutes, and rest the dough for 10–15 minutes covered before rolling. The rotis will have a slightly nuttier aroma and a warmer colour than commercial refined atta. Most families stop noticing any difference within the first week and then prefer it.
UAE's warm and humid climate accelerates rancidity in the natural wheat germ oils that stone-ground flour retains — oils that refined flour has already lost. Once opened, transfer to an airtight container and refrigerate. This extends shelf life significantly and preserves flavor and nutrition.
The wheat kernel has three parts: the bran (outer layer, rich in fibre and B vitamins), the germ (the nutritional core, containing vitamin E, folate, essential fatty acids, zinc, and phosphorus), and the endosperm (the starchy inner body). Refined white flour uses only the endosperm. Standard whole wheat flour should include all three — but high-speed milling damages the germ and some bran nutrients through heat. Stone grinding preserves all three parts fully intact. For your family, this means more dietary fibre per roti, more B vitamins for energy metabolism, more vitamin E for immunity and skin health, and more minerals for bone and muscle function.
