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 in Essex from British-grown White Quinoa.
Quinoa Flour is great for sweet and savoury cooking and baking.
Gluten-free - batch tested at <20ppm
|Typical values||Per 100g|
|of which saturates||1g|
|of which sugars||7g|
These revolutionary wheat flakes are made from the YQ (Yield and Quality) wheat population bred at Wakelyns Agroforestry by Professor Martin Wolfe and the Organic Research Centre. The population is a crop of extraordinary diversity, that's emerged over time from a wide range of carefully chosen parent varieties, leading to fields of millions of genetically distinct individual wheat plants rather than the usual genetically uniform monocultures.
Perfect for porridge and muesli, fantastic in bread, crumbles, granola and flapjacks, or even with leeks.
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