Food

Ground wheat using steel rollers rather than stone is popular with our bakers

Top quality white bread flour made for the professional bread baker from high protein organic wheats.

Ground wheat using steel rollers rather than stone is popular with our bakers

Especially gristed from high protein organic hard wheats, this flour is milled for professional bread production.

Bran is the hard outer layer of cereal grain and is high in fibre so assists in maintaining good gut health

NEW RECIPE! We have improved our popular naturally gluten free Brown Bread Flour blend to give an even better rise and lovelier texture. Now including gram as well as buckwheat flour, use this flour blend as an alternative to bread flour made from wheat.

Rice flour is made from ground raw rice and is used to make rice noodles and some pancakes, such as South Indian poppadoms. It can be used to thicken soups and stews, as well as providing an alternative to wheat flour in cakes and biscuits.

Naturally gluten free, plain in flavour, creamy in colour and easy to digest, rice flour can be used to make great puddings and biscuits. It can also be used to thicken sauces in sweet and savoury dishes.

Brown Rice Flour is a gluten-free flour (wheat free) that can make baking for people with gluten sensitivities much easier.

Wholemeal spelt flour grown and milled in Scotland. Mungoswells is an arable farm north of Haddington in the 'bread basket' county of East Lothian.

Buckwheat Flour is flavourful, versatile and milled from whole gluten free buckwheat which is perfect for making gluten free bread, noodles and delicious sweet or savoury pancakes.

From fellow worker co-op in Brighton-great gluten free option for making pancakes

A stoneground flour milled from 100% wholegrain, organic buckwheat. Buckwheat flour is traditionally used for making pancakes, noodles and pasta but it?s natural sweetness also makes it delicious for home baking.

Our raw, un-dutched Cacao Powder has a dark and full flavour. It makes a fabulous addition to your smoothie or shake. Great in puddings, in baking and cooking.

This flour is perfectly suited to long fermentation breads and sourdoughs, although it can also be used for baking yeasted loaves. The natural strength of the wheat protein helps the dough remain in prime condition.

Dairy free 'chocolate' drops containing 60% cocoa. These are suitable for many baking applications including chocolate chip cookies.

A unique fine white from double milled semolina flour for making Italian breads like Ciabatta and Pizza bases. Suitable for the bread machine and all ovens this flour rises very well and produces when baked a lovely yellow colour with a good crust. We pack our best-seller in 1.5 and 3 kg bags and you can find a fantastic recipe for Ciabatta by Andrew Whitley on the side of the bag. Suitable for VEGANS.

Warm yourself with a hot cop of cocoa. Organic and ideal for baking.