Baking with Stoneground flour

Make healthier, more nourishing baked goods for your family by replacing refined flour with Koperfontein Stonemills whole grain flour.


If you’re already used to baking with stone ground flour, you have probably already found the flour v’s liquid replacement balance in your traditional recipes. For those of you new to baking with this delicious, nutritious product, we have some tips to get you started.

Firstly, why substitute whole grain flour for refined all-purpose flour?

It’s higher in fiber. We all could use a little more fiber in our diets


Higher fiber intakes may help reduce your risk of heart disease and Type 2 diabetes, and help control blood sugar if you already have diabetes.


Products made with whole grain flour are more filling, and keep you full longer than their refined flour counterparts, potentially aiding in weight management.


It’s flavorful. Regular whole grain flour imparts a nutty, deeper flavor to the finished product. White whole grain flour has a lighter flavor.

Stone Ground Cake Flour and Self Raising Flour

If you want to beef up your whole-grain consumption, we suggest substituting no more than one-fourth of the white flour that a recipe calls for with our whole-grain cake flour to start. You can work your way up to a third with the next batch, then half, then the whole deal!


For every cup of refined flour you replace with stone ground, you may need more water, depending on the other liquid ingredients within the recipe. Compared to all-purpose flour, whole grain flour makes baked goods denser and coarser in texture, so it’s worth starting gently and finding the balance to get the lightness you expect.


This way, you’ll get used to seeing how the flour reacts within the recipe and how you may want to adjust other ingredients to taste. You can get more creative as you try new ideas!

Stone Ground White and Brown Bread Flour

You can replace white bread flour with stone ground flour cup for cup. For every cup you exchange, add five teaspoons of water. Add additional flour only when needed while shaping.  Try a 50/50 to start, as stone ground will not rise as much as you expect.

Depending on your bread recipe will depend on the amount of time you need to leave the dough to rise.

We have two great, easy recipes to get you started with using 100% stone ground flour – and we have no doubt become a staple for you and your family.

Other ingredients

If you’ve switch to stone ground now just for taste, but to kick start your healthy eating, we’ve got some more tips and ticks to help you get baking with healthier results! Time to get creative.



1 cup of refined sugar =

1 cup of mashed banana

1 cup of pureed dates and ½ cup of hot water

1 cup of coconut sugar

1/3 cup of granulated stevia

¾ cup of honey

2/3 cup of agave nectar



1 cup of butter (227g) =

1 cup of pureed avocado

1 cup of unsweetened apple sauce

1 cup of coconut oil

1 cup of mashed banana