Australian bakery ingredients manufacturer McKenzie’s has released five new gluten-free flours as part of a new specialty flours range.
The flours come in five variants: Chick Pea, Coconut, Corn, Lentil and Quinoa. In addition to being gluten-free, these flours can improve the nutrient value in baked goods, according to McKenzie's, as well as add flavour and texture.
McKenzie's has also recently completed a comprehensive rebrand of its logo and product packaging, with the new range the first of McKenzie’s products to sport the new look.
McKenzie’s marketing manager Bianca Piscopo said she hoped the new packaging would design inspire home cooks to get into the kitchen and experiment with alternative flours in everyday cooking.
“Our new packaging provides step by step recipes on how to create some of those family favourites using the specialty flour range. We hope to spur creativity and ingenuity in the kitchen and encourage Australians to feel more confident and adventurous with their cooking.
“We want to inspire our customers to make homemade treats that little bit healthier, but still feeling like they are indulging and eating delicious goodies. Our specialty flours have a unique flavour profile and texture and are the perfect way to mix up baking with a healthy twist.”
McKenzie’s has also released a Flour Power recipe e-booklet with recipes and images that showcase the diversity of the specialty flour range.
The Quinoa Flour has an RRP of $8.60, while the other four variants have an RRP of $3.60.
