Flours – Cereal, Pulse & Pseudocereal

Green Pea Flour, Organic

Hodmedod's British Pulses & Grains

£2.99

With its pale green hue and subtle pea flavour, this flour is perfect for both sweet and savoury baking. It's great for batters, pancakes, bhajis, dhosas and makes quick and easy soups, sauces and dips.

Gluten-free. Milled in Gloucestershire from British-grown Split Green Peas.

YQ Wheat Flour, Stoneground Wholemeal, Organic

Hodmedod's British Pulses & Grains

Sorry, not available right now £2.99

This flour is revolutionary! It's milled from the YQ (Yield and Quality) wheat population bred at Wakelyns Agroforestry by Professor Martin Wolfe and the Organic...

Einkorn Flour, Stoneground Wholemeal, Organic

Hodmedod's British Pulses & Grains

£3.49

Einkorn is a domesticated early wild ancestor of wheat with husks that tightly enclose the grains. It was one of the first plants to be domesticated and cultivated as an arable crop. It's low yielding but requires minimal inputs and can grow on poor soils and marginal land.

Sometimes known as littlespelt in English, the more commonly used German name einkorn literally means "one grain" as each spikelet contains just a single grain.

Stoneground and wholemeal it retains its full nutrients and flavour and is suitable for yeasted and sourdough breads, pastry and cakes. 

Our current batch of Einkorn is 12.3% protein with a Hagberg falling number of 367.

British Buckwheat Flour, Light, Organic

Hodmedod's British Pulses & Grains

Sorry, not available right now £2.99

Our light buckwheat flour is milled from whole buckwheat groats with the hulls sieved out. It's ideal for traditional Brittany crêpes or galettes, buckwheat pancakes served with sweet or savoury fillings.

The organic British buckwheat used to produce this flour is grown on three organic farms in Northumberland. The flour is milled for us by Maple Farm at Kelsale in Suffolk.

Hemp Flour, Fine High Protein

Hodmedod's British Pulses & Grains

£3.99

After pressing for oil the hemp meal is milled and sieved to produce flour that’s full of fibre, protein & other nutrients. The fine flour, also known as Hemp Protein, has a naturally very high protein content of 50% but less fibre than coarse hemp flour.

The contrasting nutritional content of the coarse and fine flour is the result of the protein content milling to a finer particle size than the fibre.

Hemp seeds are the nutritious seeds of varieties of Cannabis Sativa with no psychoactive THC content. They offer an ideal ratio of omega 3 and 6 fatty acids, and are rich in plant-based proteins and fibre.

We're working with the British Hemp Company to offer a range of hemp seed products grown by their network of British hemp growers and processed at their base in Wiltshire.

Emmer Flour, Stoneground Wholemeal

Hodmedod's British Pulses & Grains

Sorry, not available right now £2.99

Atle is a high quality spring-sown bread-making wheat variety, first grown in Sweden in 1936 and popular in Britain in the 1950s and early 1960s.

Stoneground and wholemeal it retains its full nutrients and flavour and is suitable for yeasted and sourdough breads, pastry and cakes. 

Our current batch of Emmer is 18.3% protein with a Hagberg falling number of 291.

Domesticated in the Fertile Crescent (probably present day Turkey or Syria) from a wild wheat at least 10,000 years ago, Emmer has a genuine claim to being an ancient grain. Along with Einkorn it was a staple in the Bronze and Iron Age, but over millennia and as new varieties were selected by farmers, it became confined to isolated often mountainous regions of Asia and Europe.

Emmer fell out of favour because, like its ancient cousins Spelt and Einkorn, it doesn't thresh easily and so after harvest an extra process is required to remove the grain from the ear. The Italians continued to prize it for its flavour and use as a wholegrain for farro, and more recently it's been discovered by a wider audience - by farmers because it fits well into low-input systems and by home cooks and bakers because of its nutty flavour, nutritional profile and gluten profile - which many who struggle with modern wheats find more digestible.

Wheat Semolina, Organic

Hodmedod's British Pulses & Grains

Sorry, not available right now £1.99

Organic wheat semolina sifted from stone-ground flour milled at the traditional Worsborough water mill in Barnsley.

Semolina - also known as wheat middlings - is a coarse flour consisting mostly of the nutritious wheat grain germ, a natural by-product of white flour that's sifted out in milling. Highly nutritious and flavoursome, semolina is used in baking and to make pasta, cous cous, pastries and breakfast cereals, as well as the eponymous pudding.

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 Worsborough Mill in Barnsley from wheat grown in Norfolk.

Wheat Bran, Organic

Hodmedod's British Pulses & Grains

Sorry, not available right now £1.49

Organic wheat bran sifted from stone-ground flour milled at the traditional Worsborough water mill in Barnsley.

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 Worsborough Mill in Barnsley from wheat grown in Norfolk.

British Buckwheat Flour, Dark

Hodmedod's British Pulses & Grains

Sorry, not available right now £2.99

Our dark buckwheat flour is milled from whole buckwheat groats, husks and all, to give a full flavoured but fine flour.

The flour is ideal for traditional Breton crêpes or galettes, buckwheat pancakes served with sweet or savoury fillings.

The British buckwheat used to produce this flour is grown by George Young in Essex. The flour is milled for us by Shipton Mill.

Spelt Flour, Stoneground Wholemeal, Organic

Hodmedod's British Pulses & Grains

£2.99

Grown for at least 7,000 years, and thought to be a gift from the goddess Demeter by the ancient Greeks, Spelt was a key part...

Yellow Pea Flour

Hodmedod's British Pulses & Grains

£2.99

This sweet and nutty tasting light yellow flour is ideal for sweet and savoury baking. It's great for cookies, batters, scones, pancakes and more. Use to thicken sauces or make the best gravy.

Gluten-free. Milled in Gloucestershire from British-grown Split Yellow Peas.

Fava Bean Flour - end of line bargain - 30% off

Hodmedod's British Pulses & Grains

Sorry, not available right now £2.09

Fava bean flour has a distinctive earthy flavour best for savoury dishes. It's often mixed with other flours and great for pizzas, pancakes and batters.

Gluten-free. Milled from British-grown Split Fava Beans.

Quinoa Flour - short-dated bargain - 50% off

Hodmedod's British Pulses & Grains

Sorry, not available right now £1.99

Quinoa flour has a subtly earthy and nutty flavour, working well in both sweet and savoury baking. It's great for cakes, cookies, and biscuits as well as making excellent pancakes, tortillas, pies and breads.

Gluten-free. Milled from British-grown White Quinoa.