Flours, Bread and Baking

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

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.

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.

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.

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

Quality flour from East Lothian

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

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

Made from white rice this flour has a neutral taste and blends well with other gluten free flours. Can be used in baking both sweet and savoury and for thickening a number of sauces too.

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

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.

Organic Peruvian White Chocolate Couverture  Buttons

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.

Make your own seitan?.just add seasoning of choice