Food

Our Rye Flour has a distinctive flavour and is still milled the old fashioned way, using whole grains of rye in the stoneground process. It is naturally lower in gluten than wheat, producing close textured breads with a pleasing continental flavour.

With time the malts naturally mature, and when ready the grains are oven-roasted to create their individual flavour and lovely golden colours. Gently blended with sunflower, linseed and pumpkin seeds, the three malts makes a delicious, well-balanced brown bread flour, the colour of speckled hens. The protein content is 12.2%.

Clearspring's agar flakes, which are known as "kanten" in Japanese, are a high quality vegetarian alternative to gelatine for making desserts, jellies and aspics. They are traditionally made from sea plants in Japan. They have a neutral flavour and are free from any bleaching chemical or softening agents.

Certo has helped generations of jam makers to achieve great tasting jams, jellies and marmalades, time after time.

Widely used as a thickening agent as it produces a thick gel when mixed with hot water. In the past this was considered a useful source of nutrition for those with weak stomachs.

Our Baking Powder is a classic raising agent for adding to plain flours when making cakes, scones and puddings. Each tube contains 130g of Baking Powder, enough to make 26 Cinnamon cakes or a variety of other cakes.

Excellent raising agent for all your baking needs

Bicarbonate of Soda is a home baking raising agent and a household cleansing friend. It can be used instead of baking powder and will help dough to rise.

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.

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.

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.

Corn flour is used for breading and in combination with other flours in baked goods. Corn flour is milled from the whole kernel, while cornstarch is obtained from the endosperm portion of the kernel.

Our Gluten Free, Organic Cornflour is great for thickening sauces and desserts. This is a useful aid in the kitchen, and is designed to sit alongside your other baking ingredients.

Cream of tartar is a baking ingredient that is used sometimes used as the acidic ingredient in some brands of baking powder, as well as being a vital ingredient in making playdoh at home.

Allinson's Traditional Dried Active Yeast is compressed yeast from which the moisture has been removed. It needs to be reactivated with water before use and is recommended for traditional hand baking and can be used in bread makers as well.