Amaranth flour is very similar in texture to Coarse Cornmeal which is often used to make Polenta. Amaranth is naturally gluten-free and has a high starch content making it ideal to add some stickiness to other gluten-free flours.
Barley Flour is ideal for making breads and rolls. It has a darker colour than wheat flour, mild flavour and high protein content.
Buckwheat is a gluten/wheat free pseudo-grain which has a mild, nutty flavour. It can be used to make breads, cakes and pancakes.
Chestnut Flour is a soft and sweet flour which is perfect for making crepes, waffles, pie bases and shortbreads.
Chickpea flour is quite savoury in flavour. It is also known as Gram flour or Besan Flour and is used commonly for making flat breads.
Coconut flour is suitable for bread, cake, biscuit baking with a high fibre count and a natural self raising tendency. It does have a delicious coconut aroma but the flavour diffuses somewhat in the baking process.
Corn flour is a naturally wheat free grain. It is used to make corn breads and tortillas and the corn starch (the very fine white flour) is used to thicken up sauces and stews.
Raw Hazelnuts ground into a powder that can be used as flour when mixed with other flours.
Hemp flour is dark grey in colour with a distinct nutty and plant-like flavour. It is rich in protein, minerals, essential omega fats and fibre. Ideal for adding to bread recipes.
Maize is the same as corn, although it has a white colouration. It can be used to make bakes and flat breads.
Millet is a light, golden yellow coloured flour that has a subtle sweetness. It is often included with other flours such as buckwheat and rice flour to make breads and sweet biscuits.
Oat Meal, Oat Germ and Oat Bran.
Flours specifically for pasta-making.
Polenta is a versatile form of ground cornmeal that can be used as an alternative to rice, pasta or semolina.
Potato flour is gluten-free and perfect for helping to bind bread and cake doughs together or for thickening up soups and sauces.
A gluten-free flour from this versatile grain. Use quinoa flour for breads, pancakes and in general flour mixes. Quinoa is highly nutritious and full of protein.
Both Brown Rice & White Rice Flour
Rice flour is useful in thickening sweet and savoury sauces, making gluten free breads, pastas and cakes. It is easy to digest and low in fat.
Rye is quite a robust flour. Similar to barley flour it can be used to make dark, dense loaves and pancakes.
A wheat-based ingredient that is commonly used in puddings.
Wholegrain, sweet sorghum flour This flour is excellent for making gluten free bread, cakes and biscuits.
Soya flour tastes a little like gram (chick pea) flour. It is golden in colour, high in protein and gluten-free. It is usually mixed in with other flours to make bread more nutritious and tasty.
Spelt flour is a relation of wheat. It has a light golden brown colour and a nutty flavour. It is easier to digest and higher in protein than wheat. It can be used for sweet and savoury cooking and baking and behaves similarly to a plain wheat flour.
Tapioca is a very fine, white, starchy flour which is used commonly in gluten free baking to help bind and raise cakes and breads. It has no flavour, so it can also be used similarly to potato flour or corn flour to thicken up soups, stews and sauces.
Teff is a grass and the tiny seeds are ground into flour. A high protein and fibre flour suitable for gluten-free cooking.
Tigernuts are actually small tubers. When whole tigernuts are ground down they make a naturally sweet flour, which makes an ideal addition to baking. Tigernut flour is high in fibre and is naturally free from gluten.
Wholemeal, traditional and organic wheat flour for bread-making, pastry and a whole variety of other purposes.
Pounded yam powder is a fine, soft flour and an African speciality and staple food. It is used to make a soft dough (slightly like a large dumpling) and accompanies stews, soups and vegetable dishes.