Speciality Flours

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

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.

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

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.

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.

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.

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

Vital Wheat Gluten is used to make seitan, a fantastic meat replacement ideal for a vegetarian and vegan diet. It is also used by bakers for its wonderful binding properties.

Make your own seitan….just add seasoning of choice