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A premium strong wheat flour ideal for baking crusty bread and pizza bases, our Bread & Pizza Flour is milled using the whole grain, and we only sieve off half the bran, retaining much of the wheat’s nutrients. This milling method is perfect for rich sourdough as enzymes in the bran assist in fermentation. A textured light-brown flour with a heartier flavour than our Premium Unbleached Plain Flour.
Our blend of premium flours, ancient grains, and seeds for baking bread. Add your own starter for true sourdough or add yeast for classic sourdough taste with quick results. Use your bread machine or bake in the oven.
Bake your own classic sourdough organic bread at home with our blend of premium flours. Add your own starter for true sourdough or add yeast for classic sourdough taste with quick results. Use your bread machine or bake in the oven.
Our Organic Stoneground Wholegrain Plain Flour is milled using the whole wheat grain, which contains the wheat’s bran, germ and endosperm, resulting in a delicious, highly nutritious flour. This strong all-purpose flour is light brown in colour with a wholesome flavour and texture.
We mill the whole wheat grain using traditional stone mills, then carefully blend with leavening agents to produce this delicious nutritious flour. The full wheat flavour of Wholegrain Self Raising Flour is perfect for wholesome nutritious baked goods that require a lighter texture.
Our Organic Unbleached Plain Flour is milled using hard wheat to produce a strong flour. We only sieve off the bran so the flour retains a substantial proportion of the natural wheat’s nutrients making it perfect for everyday baking. This lovely creamy coloured flour has a gentle nutty wheat taste.
Our Organic Unbleached Self Raising Flour is made by adding leavening agents to our Premium Unbleached Flour to create a high quality flour that is ideal for airy cakes, biscuits and scones. It has a lovely creamy colour with a gentle nutty wheat taste and light texture when baked.
Our Organic Soft Cake Flour is roller milled from soft wheat to produce a smooth, flavoursome flour that is excellent for baking fine-textured cakes, biscuits and short-crust pastries. A lower-protein flour with a lovely creamy colour. Use baking powder if required by the recipe.
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