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) 115g (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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