£2.49
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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 from British-grown Split Yellow Peas.
Collections: Dried Peas, Split & Whole , Flours – Cereal, Pulse & Pseudocereal , Hodmedod & Guest Products , Hodmedod's Pulses and Grains , Not Mockmills , Pulse & Seed Flours
Category: Available , Flour , Pulse Flour , Yellow Peas
Type: Flour
Frangipane Plum Tart with Yellow Pea Pastry
Banana, Walnut and Blackberry Pea Flour Loaf
Caramelised Leek and Onion Vegan Cheese Quiche
Yellow Pea Pastry Mince Pies
Simple but Delicious Pulse Pancakes
Browse all our recipes for pulse & quinoa flours
Yellow Pea Flour is great for sweet and savoury cooking and baking.
Split Yellow Peas
No Allergens
Gluten-free - batch tested at <20ppm
Typical values | Per 100g |
Energy | 1420kJ (335kcal) |
Fat | 1.6g |
of which saturates | 0.3g |
Carbohydrate | 55.3g |
of which sugars | 3.7g |
Fibre | 7.9g |
Protein | 21g |
Salt | 0g |
Excellent packaging and good flavour
Get in touch at hello@hodmedods.co.uk or 01986 467567
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Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.
My first loaf using Hope Farm YQ wholemeal together with Crow Hill Farm Rye starter/leaven, I found the taste exceptional with a lovely moist crumb, no big holes but plenty of acceptable ones. I baked it with a reasonable amount of steam in the oven. This flour is not cheap but for me the quality well justifies the cost.
I enjoy these with soya milk and berries as a porridge
Great taste from the mix of grains - jumbo & rolled oats; malted wheat, rye & barley flakes to which I add Hodmedod's linseed & pumpkin seeds; and some whole almonds. Tasty
Delighted to have found these - hard to get hold of
You can tell how much hard work and love has gone into this loaf. I ordered about 10 loaves of heart bakery bread for a big Ukrainian dinner I was making, and everyone commented on how brilliant the bread was. Thank you!