Ancient Grains
Heritage crops that have stayed largely unchanged for thousands of years. They're never stripped of their bran and germ, so they keep their fibre, protein, minerals and nutty depth of flavour.
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ΔιάβασμαThe Lost Art of Real Grains: Rediscovering the Ancient Path to Nutrition and HealthEver walk down the supermarket pasta and rice aisle and feel like you've seen it all? White rice, refined pasta, maybe some couscous. It's p…
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- Organic quinoa: one of the few plant foods with complete protein, meaning all nine essential amino acids. Try the quinoa grain, flakes or flour.
- Organic buckwheat: a seed rather than a wheat, so it's naturally gluten-free, and good for porridge, pancakes and galettes. Available as whole groats, roasted kasha, flakes and flour.
- Amaranth & millet: tiny, naturally gluten-free staples of the Aztecs and ancient Asia, both rich in calcium and magnesium.
- Spelt & kamut: ancestors of modern wheat with a more fragile gluten structure that many people find easier to digest, and a rich, buttery flavour. Shop spelt grain, wholemeal spelt flour and kamut flour.
There's more to explore beyond the staples, including freekeh, einkorn, emmer, teff, fonio and sorghum.
Most come in bulk sizes for better per-kilo prices and less packaging. For the wider range, browse our Flours and Grains collections.
FAQs
What are ancient grains? They're grains and seeds that have been grown more or less unchanged for thousands of years, unlike modern wheat, which has been heavily bred over the last century. Because they're left wholegrain, they keep their bran and germ, and with it the fibre, protein and minerals.
Are ancient grains gluten-free? Some are, some aren't. Quinoa, buckwheat, amaranth, millet, teff, sorghum and fonio are naturally gluten-free. Spelt, kamut, einkorn, emmer and freekeh are wheat relatives and do contain gluten, so they're not suitable if you're coeliac or avoiding gluten. The product page lists the details for each.
How do I cook them? Most whole grains simmer in salted water like rice, usually 15 to 25 minutes depending on the grain, until tender. Flakes work for porridge and baking, and the flours suit bread, pancakes and pasta. Rinsing quinoa before cooking helps remove its natural bitter coating.
Are ancient grains healthier than regular wheat? They're wholegrain, so they tend to be higher in fibre, protein and minerals than refined white flour. Quinoa and amaranth also provide complete protein. They're a nutritious everyday swap, though we'd avoid making bigger health claims than that.
Do you sell them in bulk? Yes. Most come in a range of sizes from smaller pouches up to bulk sacks, and the larger sizes work out cheaper per kilo, which suits regular bakers, families and businesses.
Do you deliver across the UK? Yes, we deliver UK-wide, with free standard delivery on mainland UK orders over £35. Delivery options and any extra charges for remote areas are shown at checkout.