Flours, Bread and Baking

Our Rye Flour has a distinctive flavour and is still milled the old fashioned way, using whole grains of rye in the stoneground process. It is naturally lower in gluten than wheat, producing close textured breads with a pleasing continental flavour.

Barley flour has a sweet, nut-like flavour that enhances the flavour of pancakes, breads and more.

NEW RECIPE! We have improved our popular naturally gluten free Brown Bread Flour blend to give an even better rise and lovelier texture. Now including gram as well as buckwheat flour, use this flour blend as an alternative to bread flour made from wheat.

Rice flour is made from ground raw rice and is used to make rice noodles and some pancakes, such as South Indian poppadoms. It can be used to thicken soups and stews, as well as providing an alternative to wheat flour in cakes and biscuits.

Naturally gluten free, plain in flavour, creamy in colour and easy to digest, rice flour can be used to make great puddings and biscuits. It can also be used to thicken sauces in sweet and savoury dishes.

Brown Rice Flour is a gluten-free flour (wheat free) that can make baking for people with gluten sensitivities much easier.

Buckwheat Flour is flavourful, versatile and milled from whole gluten free buckwheat which is perfect for making gluten free bread, noodles and delicious sweet or savoury pancakes.

From fellow worker co-op in Brighton-great gluten free option for making pancakes

A stoneground flour milled from 100% wholegrain, organic buckwheat. Buckwheat flour is traditionally used for making pancakes, noodles and pasta but it’s natural sweetness also makes it delicious for home baking.

Made from the finest selected organic coconuts, this is a healthy alternative to wheat and other grain flours. Ideal for both sweet and savoury baking.

Corn flour is used for breading and in combination with other flours in baked goods. Corn flour is milled from the whole kernel, while cornstarch is obtained from the endosperm portion of the kernel.

Our Gluten Free, Organic Cornflour is great for thickening sauces and desserts. This is a useful aid in the kitchen, and is designed to sit alongside your other baking ingredients.

Our Gluten Free, Organic Cornflour is great for thickening sauces and desserts. This is a useful aid in the kitchen, and is designed to sit alongside your other baking ingredients.

Commonly used as a thickener for soups, stews, sauces and other dishes.

Will help thicken any sauce.

Commonly used as a thickener for soups, stews, sauces and other dishes.

Dark rye is generally made up of all parts of the rye which produces a stronger taste, darker colour, and thicker loaf. Ideal for a sourdough starter.

A wholemeal organic rye flour used to make dark rye breads.

Made using only the best of Scotland's oats and milled traditionally at Montgarrie Mill

Widely used for its versatility in batters, soups, desserts and some breads