Flour

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About Flour
Our flour collection offers a diverse range of types to suit all your culinary adventures. Plain flour is ideal for everyday baking like biscuits, scones, and thickening gravies, while self-raising flour takes the guesswork out of cakes and pancakes with its built-in leavening agents. For bread enthusiasts, our strong bread flour, rich in protein, develops exceptional gluten for chewy loaves and pizza bases that rival professional bakeries.

We stock speciality flours too, such as wholemeal for nutritious, hearty bakes, spelt for a nutty ancient grain twist, and gluten-free options made from rice, almond, or chickpea for inclusive baking. These flours come from reputable brands known for purity and freshness, ensuring no gritty textures or off-flavours. Benefits include better rise, improved texture, and enhanced flavour – perfect for beginners and experts alike.

Use cases abound: mix Italian '00' flour for authentic pasta or pizza, or try rye flour in traditional Scandinavian breads. Store in a cool, dry place in airtight containers to maintain freshness for months. Pair with our baking powders, yeasts, and sugars for complete recipes. With fast UK delivery, stocking up on flour has never been easier – bake with confidence today.
Frequently Asked Questions
What's the difference between plain and self-raising flour?

Plain flour lacks raising agents, making it versatile for recipes where you control the leavening, like shortcrust pastry or roux sauces. Self-raising flour has baking powder added, ideal for quick bakes such as muffins or Victoria sponge without needing extra ingredients. Always check your recipe to choose the right one.

How should I store flour to keep it fresh?

Keep flour in a cool, dry cupboard away from heat sources, in its original packaging or an airtight container. For longer storage, refrigerate or freeze it to prevent pests and rancidity, especially for whole grain varieties. Use within 6-12 months for best quality.

Is your flour suitable for gluten-free baking?

Yes, we offer dedicated gluten-free flours from rice, corn, and nut bases that perform well in cakes, breads, and pastries. These are milled in dedicated facilities to avoid cross-contamination. Blend with xanthan gum for better structure if needed.

What flour is best for bread making?

Strong bread flour with high protein (12-14%) is best, as it forms strong gluten networks for a good rise and chewy crumb. For softer breads, try strong white or wholemeal variants. Knead thoroughly and prove properly for optimal results.

Do you have organic or speciality flours?

Absolutely, our range includes organic plain and wholemeal flours, plus exotics like coconut, chickpea, and Italian '00' for pasta. These support diverse diets and authentic global recipes, all sourced sustainably.