Flours & Grains

Our flours and grains range

Everyday baking flours through to speciality and gluten-free options — wheat, spelt and rye, almond and coconut, tapioca, teff and cornflour — plus wholegrains like quinoa, barley, millet and rye for cooking and milling.

Baking and cooking with them

Choose strong bread flour for rise and chew, plain flour for cakes and pastry, and gluten-free blends or single flours (which behave differently from wheat) for free-from baking. Wholegrains make nutritious sides, salads and porridges.

Frequently asked questions about flours and grains

Which flours are gluten-free?

Almond, coconut, rice, tapioca, teff, buckwheat and cornflour are gluten-free; wheat, spelt and rye are not.

How long does flour keep?

White flour keeps up to a year airtight; wholegrain and nut flours have natural oils, so use them within a few months or refrigerate.

Can I buy in bulk?

Yes — most flours and grains come in bulk sizes for better value, and store well in a cool, dry place.