Flours, Bread and Baking

East End pure Gram Flour is made from 100% pure Chana Dal (Yellow Gram) and is perfect for preparing Onion bhajias, traditional potato and vegetable pakoras and some sweet dishes.

Packing a serious nutritional punch when compared to whole wheat flour, chickpea flour has less calories and carbs?plus?more protein.

Milled from chana dal, gram flour is sometimes called besan flour. This fine yellow flour is useful for fritters, batters, pancakes, sauces and as a vegan egg substitute.

Great for gluten free baking and can be used in bread. Commonly used as a thickener for soups, stews, sauces and other dishes.

Light rye flour is made from the inner section of the rye grain. It doesn?t include?any of the husk associated with darker ryes, and this means that the bread it makes will be lighter in colour, taste, and texture.

This is a light rye due to its paler colour as a result of a milling process that removes more of the bran, thereby producing a more refined rye flour. Suitable for light rye breads.

a result of our milling processes that sift out some of the bran in order to produce a more refined rye flour. This type of flour is suitable for light rye breads, and produces a lighter crumb and less dense texture than some of the dark ryes.

An essential ingredient in Mexican cuisine, this nixtamalized corn flour is most often used for making corn tortillas but can also be used to make atole or to thicken stews. Try adding a a bit to corn breads for extra 'corn' flavour.

Nutrient dense goodness perfect for a variety of baking

Bere is an ancient form of barley, with a unique appearance and taste, grown and milled in Orkney for over 300 years. 100% natural, it is perfect for baking bannocks, scones and biscuits.

Bere is an ancient form of barley, with a unique appearance and taste, grown and milled in Orkney for over 300 years. 100% natural, it is perfect for baking bannocks, scones and biscuits.

Our special flour blend milled from naturally gluten free ingredients is a great alternative to everyday wheat flour. Follow one of our gluten free recipes or adapt a traditional recipe by adding a little extra liquid.

Our special flour blend milled from naturally gluten free ingredients is a great alternative to everyday wheat flour. Follow one of our gluten free recipes or adapt a traditional recipe by adding a little extra liquid.

Use to make cakes, pancakes and pastry

Potato Starch can be used to replace cornstarch in most baking recipes. Potato starch powder tolerates higher temperatures than cornstarch, making it an excellent thickener for sauces, soups and stews.

Potato Starch can be used to replace cornstarch in most baking recipes. Potato starch powder tolerates higher temperatures than cornstarch, making it an excellent thickener for sauces, soups and stews.

Creamy in colour and neutral in flavour rice flour is embraced by many sweet and savoury dishes. It makes great puddings, biscuits and baked goods and can be used to thicken sauces.

Certified organic wholemeal rye flour which is suitable for making real bread (with long fermentation and no additives) and moist fruit cakes and North European spice biscuits.

A blend of naturally gluten free ingredients, use this flour as an alternative to self raising flour made from wheat. Follow one of our gluten free recipes or adapt a traditional recipe by adding a little extra liquid.

Tapioca flour is widely used in Asia and South America to make a variety of cakes and breads.