Flours, Bread and Baking

For stronger crumb structure and reduced 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

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.

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

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.

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.

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

Unique to Doves Farm, White Rye, secale cereale, is a popular grain grown throughout Central and Eastern Europe. This hardy crop can thrive in poor soils and cold conditions.

Marzipan is the ideal topping for fruit cakes. One packet of marzipan is sufficient to cover the top of a 20cm (8inch) round cake or an 18cm (7 inch) square cake.

Blended from naturally gluten free ingredients use this flour as an alternative to bread flour made from wheat. Follow our recipes to make bread in your oven or bread machine.

Wheatgerm is the edible and most nutritious part of the wheat grain. In fact, wheatgerm contains most of the 23 nutrients found in wheat, it is only really lacks the coarse fibre part of the grain which has been removed during production.

Also known as Ascorbic Acid, Vitamin C is used in bread making to help increase the volume and lift of the dough. For best results add 1 teaspoon of Vitamin C to 1kg of flour, mix together and then follow your usual recipe.

This bread is made for Biona by a family-owned bakery in Muensterland, Germany. Established in 1927, the bakery uses traditional artisan skills-freshly grinding the grains just before baking to create loaves packed with the wholegrain goodness needed as part of a healthy diet.

A great ingredient for gluten free cooking, This product is Gluten-free and is Vegan.

Vegan setting agent for all your sweet and savoury recipes. Use Vegeset in any of your recipes that call for gelatine. Vegeset works with any kind of liquid, including plant-based milk.

Vegan Smarties in a generous 125g bag – great for baking yummy vegan treats or simply enjoying as a sweet snack. Crisp, brightly coloured candy shell with a rich vegan chocolate filling.

Orgran's Vegan Easy Egg™ is a revolutionary product that lets you enjoy your favourite egg dishes once more. Experience scrambled eggs, quiche, frittata and omelette recipes with our vegetable based egg-free alternative. Equal to 15 eggs per pack, Vegan Easy Egg™ is cholesterol free and low in fat. For a good source of fibre and 7.5g of proteins per serve, this product will surely become a household favourite!