Our 100% whole grain maslin flour is a blend of wheat and Rye, to create a unique, stoneground flour. Maslin is a field-grown mix of wheat and rye varieties (in fact the word means mixture), harvested and milled as one.
Organically grown by Mike Rogers at Beeson Farm in Devon and stone milled at Wakelyns Agroforestry in Suffolk
Maslin Flour has a deep, distinctive flavour traditionally used to make robust, close textured breads.
Wholegrain Rye and Wheat
|Typical values||Per 100g|
|of which saturates||0.3g|
|of which sugars||1.6g|
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 in Essex from British-grown Organic Split Fava Beans.View full product details
|Great Taste 2016 Award Winner|
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 Essex from British-grown Split Yellow Peas.View full product details