King Valley Popcorn founder Sharyn Carlesso has created the gluten-free popcorn flour after weeks of experimenting in her Greta West kitchen.

She said the high-fibre, wholegrain flour worked well in cakes, tortillas, pancakes and pasta. 

”The outcomes are simply amazing; light, fluffy and moist results in each experiment,” Ms Carlesso said.

“It’s a real winner for gluten-free flour – I know as we have gluten intolerance in my household how hard it can be to find something that replicates normal flour.”

Ms Carlesso, who lives on a 17-hectare property with her husband Robert and their children, Sebastian, 8, and Xavier, 3, planted a popping corn trial during October.

She produces small amounts of the popcorn flour from a mill at home but is negotiating with corporate players to supply it on a larger scale.

“It goes beyond just being a complete alternative to wheat flour because of its health properties; people could switch to popcorn flour for its health benefits too.

“Once thought of as a junk food, natural popcorn has been shown to reduce blood pressure, aid digestion because it’s high-fibre, regulate blood sugar and it’s high in antioxidants.

“It can help with weight loss because its fibre sustains you longer.”

Ms Carlesso has lodged an application with the patent office for her flour mix, which was derived from 95 per cent air popped popcorn.

“Within 12 months I hope to have a patent for trading; you cannot get this anywhere else in the world,” she said.

Ms Carlesso said though the flour was not yet available for sale, buyers could sample it in her pancakes and cakes at farmers’ markets on the Border and North East.

She will be at Murray River Farmers’ Market at Hovell Tree Reserve in Albury on Saturday and Yarrawonga Farmers Market on Sunday.

King Valley Popcorn products such as salted caramel and salted caramel with nuts are now stocked in 17 stores.

Ms Carlesso is also writing a book, Popping Mad, part motivational memoir-part popcorn recipes, which she hopes to publish early in 2017.