£1.69 £2.79
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Wheat bran sifted from stone-ground flour milled at Gilchesters Organics in Hertfordshire. |
Bran is the hard outermost layer of wheat grain, a natural by-product of white flour as it's sifted out in milling. It's full of flavour an excellent source of insoluble fibre and other nutrients.
Though we only sell wholemeal flour we still want to find kitchens and bakers keen to use bran and semolina. This is because the process of making white flour involves removing up to 35% of the wheat grain. These parts of the grain, which include semolina and bran, are full of flavour and nutrition. We think it's a pity to feed them to animals or compost them, especially given the effort that goes in to growing them.
Stone-milled at Gilchesters Organics in Hertfordshire from wheat grown in Gloucestershire.
Wheat bran has a sweet and nutty flavour. It's great with smoothies, yoghurt, porridge or muesli, or added to bread and other baking.
Mix into ingredients for baking (adding to or replacing some of the flour) or sprinkle over porridge, muesli, other cereals, smoothies or yoghurt.
Wheat Bran
For allergens, including cereals containing gluten, see ingredients in bold.
| Typical values | Per 100g |
| Energy | 904kJ (216kcal) |
| Fat | 4g |
| of which saturates | 1g |
| Carbohydrate | 22g |
| of which sugars | 0g |
| Fibre | 43g |
| Protein | 11g |
| Salt | <0.01g |
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I often find fava beans a bit bitter (is it just me?!) so have previously just used them in quite heavily flavoured dishes. Not these ones though - no bitterness at all - just really tasty. I often eat them just with a bit of seasoning and drizzle of oil!
This unusual flour is something everyone should try. I use it in sourdough and yeasted bread, and it makes an unusually dense dough that is actually rather textured and nice to stretch and fold even when using at 50:50 with white. It has a very nice flavour with a long prove - and so far has never over-proved on me by going liquidy. Aside from its unusual flavour and appearance, I have achieved a good firm and edible crust that doesn't turn into nasty shards
I make fantastic tasty hummus with Carlin Peas . I cook up the whole pack, then freeze in very small batches., equivalent to a canful, and they defrost overnight. I sometimes add butter beans or flageolets and vary the flavour with all sorts,…paprika, sun-dried tomatoes, aubergine etc. Or I can add them frozen to meat or veg stews, stir fries etc. love them!!
Really like this dish, great flavour and some real substance to it!
Fantastic grain for making risotto's and stews creates a really great creamy texture during cooking without the addition of dairy (although the addition of dairy elevates everything!) They don't overcook unlike rice so its almost a foolproof alternative, the end results are a moreish bite to the cooked grain.