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£3.55
Stoneground strong flour ideal for bread baking.
In stock
Ingredients: wheat flour [calcium carbonate, iron, niacin, thiamin], malted wheat flakes
Allergens in bold
Nutritional Information Per 100g
energy kJ 1427 kJ
energy kCal 341 kCal
fat 1.40g
of which saturates 0.20g
carbohydrates 75.30g
of which sugars 1.40g
fibre 3.10g
protein 9.50g
sodium 0.004g
salt 0.01g
| Weight | 1.550 kg |
|---|---|
| Dietary | Vegan / Vegetarian |
Blended from naturally gluten free ingredients use this flour as an alternative to bread flour made from wheat.
This product is Coeliac UK and Kosher certified.
In stock
Potato starch – also known as potato flour – is extracted from potatoes. The cells of the root tubers of the potato plant contain starch granules (leucoplasts). To extract the starch, the potatoes are crushed and the starch grains are released from the cells. The starch is then washed out and dried to powder. Potato starch has been produced in the same basic way for centuries – even the ancient Incas knew how to make potato starch. It has no potato flavour so works well in most recipes. As part of the starch component of a gluten-free flour blend, potato starch lends a light, fluffy texture to baked goods. Use potato flour to bake muffins and cookies or add it to sauces, gravies and soups to create a thicker consistency.
This product is Vegan.
Awarded 3 Stars in The Great Taste Awards
Great Taste Award Winner.
Judges comment “This flour made the most delicious loaf of bread: perfectly risen and shaped, and with a good crumb and crust. It sliced well and the appearance of the sliced loaf was most attractive and enticing. The mixture and proportions of the chosen seeds are well balanced and make for delicious eating.”
In stock
Our semolina is a fine semolina flour (Durum Wheat) traditionally used for making puddings, pasta and Indian sweets. It is also widely used for rolling pizza dough and to add a crispy crust to roast potatoes. It is high in protein and low in fat.
