FLOURS

Blended from naturally gluten free ingredients, use this flour as an alternative to bread flour made from wheat.

A stone-ground flour milled from wholegrain buckwheat which is grown, stored or processed adjacent to wheat and other cereals. Traditionally used for pancakes and pasta. Buckwheat is a member of the rhubarb family which ripens in late autumn. It is a traditional food in Russia where it is known as kasha, as well as featuring in dishes from Northern China, Tibet and Europe. The flour has a calico colour and natural sweetness which can impart a pleasing flavour to noodles, pancakes, pasta and home baking. Buckwheat flour is low in gluten and well suited to cake and biscuit baking. For bread baking combine buckwheat flour with a strong bread flour.

Kamut wheat can help reducing total cholesterol & low density lipoprotein cholesterol

Doves Farm Organic Stoneground Wholemeal 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. This spelt flour is Soil Association and Kosher certified. It is available 5 packets of 1 kg each.

Every flour is different. Some are hearty like wheat, others are light like Bob’s Red Mill Teff Flour. It’s a texture that works well in delectably delicate dishes like the traditional Ethiopian teff meal, injera, as well as breads, cakes and other baked goods. Teff is also a nutritional powerhouse containing protein, fiber, calcium, iron and more. Adding this mildly nutty flour to your baking recipes introduces complex flavors, pleasant textures and nutrients. Oh, and did we mention it’s gluten free too?