GOODFOLKS KITHUL FLOUR
රු1,000.00
Traditional Kithul palm flour — gluten-free, low GI, and one of Sri Lanka’s most genuinely obscure pantry ingredients.
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Description
A Flour Worth Discovering. Kithul Palm. Gluten-Free. Ayurvedic.
Kithul Flour from Sri Lanka — milled from the dried pith of the fishtail palm (Caryota urens), the same palm that produces Kithul Treacle. Fine-textured, mildly sweet, and one of the most genuinely obscure pantry ingredients in the Goodfolks range. Used in traditional Sri Lankan cooking and Ayurvedic practice for centuries, Kithul Flour is gluten-free, low GI, and carries a subtle sweetness and cooling character that makes it distinct from every other flour in a standard kitchen. Not widely known outside Sri Lanka — which is precisely why it’s here.
Benefits
- Gluten-Free: Naturally free from gluten — suitable for gluten-sensitive and coeliac households.
- Low GI: Supports more stable blood sugar response compared to refined wheat flour.
- Traditionally Ayurvedic: Used in Ayurvedic practice for its cooling and digestive properties.
- High Fibre: Supports gut health and digestive comfort.
Product Weight (Gross) 120g (for 100g Pouch )
Made Without No additives, bleaching agents, flavour enhancers, or preservatives.
Why JOYUS Chose This
Kithul Flour is genuinely rare — even within Sri Lanka it’s a speciality ingredient, produced by a small number of traditional millers sourcing from the same Sinharaja foothill communities that supply the Kithul Treacle. The Goodfolks range carries both: the treacle and the flour, from the same palm, the same region, the same community network. For buyers interested in provenance, that connection is the story.
Ingredients 100% Kithul Palm Flour (Caryota urens)
Country of Origin Sri Lanka
Packaging Type Resealable Pouch
Shelf Life 12 Months
Who Is It For
Adventurous bakers and gluten-free cooks who want to go beyond the standard alternative flour repertoire. Ayurvedic practitioners and wellness-oriented cooks who use traditional Sri Lankan ingredients. Visitors and diaspora buyers for whom Kithul is already a familiar taste — the flour extends the Kithul experience beyond the treacle into cooking and baking.
How to Use
- Use in traditional Sri Lankan pittu, roti, or hoppers as a partial or full wheat flour substitute
- Blend with coconut flour or rice flour for gluten-free baking — the mild sweetness works well in pancakes and flatbreads
- Use as a thickener for curries and sauces — the fine texture incorporates cleanly
- Mix into porridge or warm cereals for a traditional Ayurvedic preparation
- A relatively absorbent flour — adjust liquid slightly when substituting. Store in a cool, dry place. Reseal immediately after use.
Product FAQs
- What does it taste like? Mildly sweet with a subtle earthy note — distinct from coconut flour and rice flour, with a character that reflects its Ayurvedic heritage.
- Can I substitute it 1:1 for wheat flour? Not directly — it behaves differently in baking. Best used in blends with other gluten-free flours or in traditional preparations designed for it.
- How is it different from Kithul Treacle? Different part of the same palm — the treacle comes from the sap, the flour from the dried pith. Related provenance, entirely different culinary applications.
- Is it certified organic? Sourced through traditional small-scale production without synthetic inputs. Not currently certified — full sourcing detail at goodfolks.shop.
Impact Goodfolks sources Kithul Flour through the same community networks that supply the Kithul Treacle — small-scale traditional millers in the Sinharaja foothill region. Visit goodfolks.shop for the full sourcing story.
Disclaimer Nutritional claims are based on the ingredients used. Consult a healthcare professional for specific dietary needs.
Allergy Info & Warnings Suitable for vegans. Gluten-free. Generally well tolerated. Discontinue use if any adverse reaction occurs.
Specs
| DIMENSIONS | |
|---|---|
| Product Weight | 100g |
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