All the taste, texture and good nutrition that comes with whole grain, Here you can find wholemeal flour, mainly organic, for breadmaking, pastry and cakes - catering sizes and gluten free too
Flour is obtained from grains (or pseudograins). In 'white' or 'refined' grains, when they are milled, the gran and the germ of each kernel are separated and removed. This has both good and bad results: the milled grains are more stable, but they lack the vital nutrients and nutty flavour that distinguish wholegrains from their refined cousins.
If you are new to wholegrains, the taste and texture can take some getting used to. There's a bit more of a 'chew' - but that comes with more flavour, and of course, more nutrients.
Our range of wholegrain flours may take a little adjusting to. Perhaps the best way to overcome any initial teething problems is to mix 25% wholegrain flour with 75% refined, and alter the ratio over time.
A number of wholegrains (especially quinoa) are considered 'complete proteins' (containing all eight essential amino acids: once thought only to come from animal proteins or from a combination of plant-based foods). These wholegrains are therefore ideal to incorporate into your diet.
Wholegrain flours typically swell and keep you feeling fuller for longer – think how long a bowl of wholemeal porridge keeps you feeling full!
Many wholegrains (thanks to their bran and germ) are loaded with B vitamins, magnesium and other important nutrients. Wholegrain flours also add roughage to your diet.
Signup here to get our Newsletter, special offers and vouchers.