Fava Bean Flour, Organic
Hodmedod's British Pulses & Grains
£2.99
Fava bean flour has a subtle flavour and is great in both savoury and sweet dishes, either used alone or mixed with other flours. It's perfect for pizzas and pancakes, batters and bhaji, and is excellent for thickening sauces.
Gluten-free. Milled in Gloucestershire from British-grown Organic Split Fava Beans.
Recipes for Pulse & Quinoa Flours
Seeded Brown Loaf with Fava Bean Flour
More Recipes
Fava Bean, Ginger and Sweet Potato Cake
Fava Bean and Green Pea Flatbreads
Wholemeal Loaf with Fava Bean Flour
Fava Farfalle with Pinenuts and Tomato
Browse all our recipes for pulse & quinoa flours
Complete Product Details
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Fava Bean Flour is great for sweet and savoury cooking and baking.
Cooking instructions
- Best mixed with other flours at around 25% fava bean flour.
- Or use at 3 to 5% as a flour improver to help bread rise well.
- Leave batters and doughs to rest for at least an hour for best results.
- Try toasting before use for a more subtle, nuttier flavour.
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Ingredients
Split Fava Beans
Allergy information
No Allergens
Gluten-free - batch tested at <20ppm -
Typical values Per 100g Energy 1394kJ (330kcal) Fat 1.5g of which saturates 0.4g Carbohydrate 47.6g of which sugars 3.3g Fibre 9.8g Protein 26.5g Salt 0.1g -
- Suitable for vegans and vegetarians
- Naturally high protein and high fibre
- No artificial ingredients
- GM free
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Atle Wheat Flour, Stoneground Wholemeal
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| Wholemeal wheat flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from Atle variety wheat grown by Paul and Tobias Watkins at Hulver Farm in Suffolk. |
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 ideal for breads, pastry and cakes.
Our current batch of Atle Wheat is 14.5% protein with a Hagberg falling number of 358.
Complete Product Details
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Perfect for bread making and baking.
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Ingredients
Wheat Flour
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
- The nutritional figures below are for generic wholemeal flour. Our current batch of Atle Wheat Flour has been analysed as:
- Protein: 14.5%
- Hagberg falling number: 358
Typical values
(generic wholemeal flour)Per 100g Energy 1409kJ (337kcal) Fat 2.3g of which saturates 0.6g Carbohydrate 59.4g of which sugars 2.7g Fibre 9.5g Protein 12.4g Salt 0.01g -
- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
- No artificial ingredients
- GM free
- Recyclable paper packaging
Squareheads Master Wheat Flour, Stoneground Wholemeal
Hodmedod's British Pulses & Grains
£2.19 £2.49
| Wholemeal wheat flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from Squareheads Master variety wheatd grown by Paul and Tobias Watkins at Hulver Farm in Suffolk. |
Squareheads Master is a 19th century variety of milling wheat, grown since the 1860s to provide grain for bread making and straw for thatching. Read more about our Squareheads Master wheat...
Stoneground and wholemeal it retains its full nutrients and flavour and is ideal for baking, pastry and cakes.
Our current batch of Squareheads Master Wheat is 11.1% protein and has a Hagberg falling number of 378.
Complete Product Details
-
Perfect for bread making and baking.
-
Ingredients
Wheat Flour
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
- The nutritional figures below are for generic wholemeal flour. Our current batch of Blacksmith Wheat has been analysed as:
- Protein: 11.1%
- Hagberg falling number: 378
Typical values
(generic wholemeal flour)Per 100g Energy 1409kJ (337kcal) Fat 2.3g of which saturates 0.6g Carbohydrate 59.4g of which sugars 2.7g Fibre 9.5g Protein 12.4g Salt 0.01g -
- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
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- Recyclable paper packaging
Kent Old Hoary Wheat Flour, Stoneground Wholemeal
Hodmedod's British Pulses & Grains
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| Wholemeal wheat flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from Kent Old Hoary wheat grown by Mark Lea at Green Acres Farm in Shropshire. |
Kent Old Hoary is a tall landrace wheat which would have been grown for baking and was recorded in the 1740s as being one of the principle quality wheats used by London bakers.
Stoneground and wholemeal it retains its full nutrients and flavour and is ideal for breads, pastry and cakes.
Our current batch of Kent Old Hoary Wheat is 13.87% protein with a Hagberg falling number of 344.
Complete Product Details
-
Perfect for bread making and baking.
-
Ingredients
Wheat Flour
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
- The nutritional figures below are for generic wholemeal flour. Our current batch of Kent Old Hoary Wheat Flour has been analysed as:
- Protein: 13.87%
- Hagberg falling number: 344
Typical values
(generic wholemeal flour)Per 100g Energy 1409kJ (337kcal) Fat 2.3g of which saturates 0.6g Carbohydrate 59.4g of which sugars 2.7g Fibre 9.5g Protein 12.4g Salt 0.01g -
- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
- No artificial ingredients
- GM free
- Recyclable paper packaging