Food

Flour milled from organic strong hard 100% whole wheat grain. Ideal for oven baked yeast cookery and bread machines.

Our 100 % Wholewheat is milled from our own heritage grains and is ideal for hand made loaves. Through the natural high Gluten content this flour produces a remarkably ?light? wholemeal loaf.

Milled a little differently to Wildfarmed's other flours, using a process that splits the grain prior to milling, T55 comes out a lot whiter and finer than the others in the range. Developed initially to make udon noodles, but produces excellent results in pasta and pastries as well.

Ideal for biscuits, cakes, pastries, muffins and baked goods.

Ideal for cakes, pastries and biscuits.

A fine unbleached flour with added raising agents for cake making; Ideal for deliciously light home made cakes like lemon sponge cake

Finely milled, organic flour with added raising agents for perfectly risen sponges and cakes.

Fine white flour milled from the finest quality organic soft wheat with added raising agents. Ideal for deliciously light homemade cakes.

Quality flour from East Lothian

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

Spelt grain, triticum speltum, is mentioned in the Old Testament book of Ezekiel. Hildegard of Bingen praised it in the 12th century and it has once again become popular with chefs and nutritionists.

Spelt is an ancient grain closely related to Emmer. The origins of spelt can be traced to Neolithic times between 6000 ? 5000BC.

Flour finely milled from soft 100% whole wheat grain, with added raising agents. Ideal for baking light, whole wheat sponges and cakes.

100% wholegrain spelt flour that has complex flavours and bakes a delicious loaf.

Like wheat, spelt contains gluten and so produces good bread which people prize for its flavour and its natural richness of minerals. Known as an ancient or 'Heritage' grain, spelt may be of interest to some people who have wheat allergies

Spelt, triticum speltum, was widely grown in Roman times. It is an ancestor of modern wheat and its genetic heritage is a cross of wild grasses and early cultivated cereals.

Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.

Our Wholemeal Spelt is finely milled to give you a silky texture and maximum flavour. We grow a true Spelt variety called Oberkulmer Rotkorn and not a wheat-Spelt cross as now mostly used by farmers. Spelt has traditionally more stretch than strength so bake it in a tin to keep the shape or mix with wheat flour.

Grown in Fife, this heritage grain mix is grown and milled onsite by our good friend Andrew Whitley

A certified organic wheat flour which is a diverse mixture of grain varieties, formed initially of historic varieties Rouge d?Ecosse, Golden Drop & Hunter?s. It is suitable for making real bread (with long fermentation and no additives) and pastries, cakes and biscuits