Ayu’s Soak & Cook Organic Gluten-Free Multi-Grain Mixed Flour

 (500g) is a nutrient-dense alternative to traditional wheat flour, specifically formulated for health-conscious consumers and those with gluten sensitivities. This flour stands out due to its unique preparation method and organic certification. 

Key Product Features

• Gluten-Free & Organic: Crafted from 100% organic, chemical-free grains, making it a safe choice for those with celiac disease or non-celiac gluten sensitivity.

• Nutrient-Rich Blend: Typically includes a balanced mix of ancient grains and millets such as Jowar (Sorghum), Bajra (Pearl Millet), Ragi (Finger Millet), and Oats, providing a wide spectrum of vitamins, minerals, and antioxidants.

• High Fibre & Protein: Supports muscle health, aids in digestion, and provides long-lasting satiety, which is beneficial for weight management.

• Low Glycemic Index (GI): Helps regulate blood sugar levels by providing a slow and steady release of energy, making it suitable for diabetics.

• Soak & Cook Method: This innovative feature allows for faster meal preparation—specifically for certain preparations like noodles or quick batters—by requiring only a brief soak in hot water rather than prolonged boiling. 

  Two Brothers Organic Farms +6

Health Benefits

• Digestive Support: High dietary fibre content promotes gut health and helps prevent constipation.

• Heart & Bone Health: Grains like Ragi contribute essential calcium and iron for bone strength, while millets like Jowar support heart health by helping to manage cholesterol.

• Sustained Energy: Unlike refined flours, the complex carbohydrates in this mix provide consistent energy throughout the day without sudden spikes or crashes. 

  Two Brothers Organic Farms +2

Recommended Usage

This versatile flour can be used to prepare a variety of traditional and modern dishes:

• Daily Meals: Ideal for making soft rotis, parathas, and cheelas.

• Specialty Dishes: Can be used for pizza bases, pancakes, and healthy baked snacks.

• Cooking Tip: For better results with gluten-free dough, it is often recommended to use warm water for kneading and allow the dough to rest for 15–20 minutes before cooking.