Our 100% whole grain ‘dark’ rye flour is perfect for traditional European black breads and adds depth of flavour when added to wheat flour breads and pastries.
Organically grown by Mike Rogers at Beeson Farm in Devon and stone milled at Wakelyns Agroforestry in Suffolk
Rye Flour has a deep, distinctive flavour traditionallt used to make robust, close textured breads.
Use alone, or mix with other flours to make bread, pancakes, pastries and biscuits.
|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