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Quinoa, Pea and Multi-Seed Loaf Packed with nutritious seeds, flaked quinoa and yellow pea flour, this vegan gluten-free loaf is healthy, virtuous and delicious! It makes for a superb afternoon tea or a sustaining but light lunch, perhaps with a bowl of Squash and Fava Bean Soup. Read More
Seeded Brown Loaf with Fava Bean Flour As well as devising cake and biscuit recipes for her blog The Art of Baking, Carol Kearns - who does the rather nice illustrations for our packaging - has developed this fabulous seeded loaf recipe using Hodmedod’s British grown and milled Fava Bean Flour. Read More
Frangipane Plum Tart with Yellow Pea Pastry This tempting plum tart uses Hodmedod's Yellow Pea Flour for a superbly crisp golden pastry with a subtly sweet and nutty flavour. The flour is naturally gluten-free but as easy to work as any wheat flour. Read More
Yellow Pea Pastry Mince Pies Bring the joy of pulses into your Christmas festivities with these mince pies using delicious and high-protein pastry made with our Yellow Pea Flour. All our pulse flours make superb pastry and this recipe can be very easily adapted for other pies and tarts. Read More
Green Pea Dhal Bread These delicious vegan and gluten-free dhal bread rolls are perfect as a snack, a lunchtime side to a salad, or a healthy accompaniment to south asian curries and stews. Besides Hodmedod's Green Pea Flour they contain a host of other healthy ingredients like chia seeds and coconut flour. This recipe was created by the inspired Salima Dhalla of the Breadren artisan bakery and kitchen. Read More

Harvest Cob Loaf with Flaked Quinoa
This scrumptious harvest cob, made with Wakelyns Stoneground Suffolk Flour, packed full of seeds and our Flaked Essex Quinoa, comes to us once again from friend of Hodmedod's; Sue Hudson.

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Daniel Coffey's Half Wholemeal loaf
Daniel Coffey, one of our regular customers, shared his recipe for this light but healthy wholemeal loaf made from Wakelyns Stoneground Suffolk Flour, it's a great alternative to a heavier full wholemeal loaf.

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Pastizzi
Sue Hudson is back again with this unbelievably moreish recipe from Malta. Pastizzi are a wonderfully savoury pastry filled with either ricotta cheese, or in this case, delightfully spiced mushy peas made from our very own British Grown Split Green Peas.

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Wholemeal Loaf with Fava Bean Flour
As well as devising cake and biscuit recipes for the EDP Norfolk Magazine, Carol Kearns - who does the beautiful illustrations for our packaging - has developed this fabulous every-day loaf recipe using Hodmedod’s British grown and milled Fava Bean Flour.

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Rhubarb and Ginger Cake
This mouthwatering Rhubarb and Ginger cake comes in from Maggie Franks, and makes excellent use of our Quinoa Flour. Beautifully moist and full of flavour, it is the perfect accompaniment to a nice hot cup of tea or coffee.

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