Welcome to our farm!

As a farming family in Pinnaroo, we grow, sprout and mill whole red lentils into a gluten-free, plant-based protein flour. Our passion is in agriculture, sustainability and creating nutritious sprouted ingredients.

Established 1926

Australia’s own sprouted red lentils

Sprouted lentil flour tantalises your taste buds with its soft, earthy and nutty flavour. The versatility of our flour allows your culinary skills to shine as it can easily be added into a wide range of sweet or savoury recipes. 

We’ve been inspired by the ancient art of sprouting as it substantially enhances the nutritional profile and softens the taste of the humble lentil. 

If you are looking for a wholefood plant-based product, or want an easy way to boost the nutritional value of your everyday recipes, our sprouted red lentil flour is your perfect ingredient. 

From our gate to your plate, we proudly provide a healthy superfood flour alternative that your whole family will enjoy.

Our Superfood Flour Mission

Our BIG dream is:

  • To be a leader in sprouted Australian plant-based products.
  • To use locally-grown produce and support our regional economy.
  • To grow nutritious foods whilst taking care of our soil.
  • To provide a versatile healthier Australian ingredient.

So, WHY are we doing this?

To use locally-grown produce and support our regional economy.

Our business idea was born from a series of problems Australian lentil farmers faced four years ago, when we were hit by steep overseas export tariffs.

Following this, our region experienced two consecutive bad-weather seasons with limited rainfall and severe frosts.

Due to the dry finish, the lentils were brittle, became chipped and dented and were rejected from the export market purely based on cosmetic imperfections – however they retained all of their nutritional goodness.

We were left with produce but no market to sell it to.
A third catalyst occurred on the home front. One of our daughters was a fussy eater and we needed to find an alternative protein source to incorporate into her diet.

We decided to try milling our lentils into a fine gluten-free flour as a way of incorporating the protein-packed pulse in biscuits, cakes and evening meals. It was a success and so our business began.

After six months in business, our team grew and our strong interest to innovate, lead us down the sprouting path. Sprouting out lentils in order to create an even more nutritious flour, became our new objective.

Our sprouted red lentil flour is:

  • Gluten free
  • A good source of protein
  • More micronutrients available
  • An excellent source of dietary fibre
  • Softer and subtle in taste
  • No additives or preservatives
  • Supports gut health


Health benefits – compared with our original lentil flour

  • 30% more iron
  • 25% more magnesium
  • 15% more folate
  • 10% more calcium

Our business is also conducting extensive research into sprouting other crop varieties which are grown on our farm. Watch this space!