Flours, Bread and Baking

For stronger crumb structure and reduced crumbling in gluten free baking.

Use this natural binder and thickener in sauces or to improve crumb structure and reduce crumbling in gluten free baking.

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

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

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.

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

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.

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

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

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

Grown and milled in East Lothian- buy local

Our 100 % Rye is now grown on farm at Gilchesters. After 5 years of research we have now established a variety that grows well up here and once milled, this flour has tremendous flavour and great baking quality.

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

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.

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

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.

Quality flour from East Lothian

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

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

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