Serious Grains
A good meal is built from the ground up, and Serious Grains is the range for cooks and bakers who care about what goes in the bowl. It brings together unrefined, heritage and ancient grains chosen for their texture, flavour and nutrition, rather than the stripped-down, heavily processed carbohydrates that fill most supermarket shelves.
Whole Food Earth Club
Prisijungti prie Club
Nemokama prisijungti — atrakinkite mažesnes narių kainas kiekvienam užsakymui.
Prisijungti nemokamai6 produktai
Serious Grains: Ancient Grains & Baking Flours
These are grains as they're meant to be: nutty, satisfying and full of character. The range falls into three groups:
Ancient & heritage grains: protein-rich quinoa, versatile amaranth and hearty buckwheat among them. They bring different textures and deep, earthy flavours to grain bowls, salads and side dishes.
Baking flours: if you're serious about sourdough, rye loaves or rustic home baking, you need flours that perform. These give you a quality, unadulterated base for a good crumb, a proper crust and real depth of flavour.
Culinary staples: robust grains for warming, everyday meals, from a comforting winter stew to a creamy risotto or a batch of nutrient-dense bases for the week. They offer slow-release energy and stand up well in the pan.
Whether you're baking at the weekend or putting together a quick weeknight dinner, Serious Grains gives you wholesome, unrefined carbohydrates with the quality your recipes deserve. Stock the range and the foundation of a good meal is always there.
Save more with WFE Club
Club members pay lower prices across the range and get free delivery on mainland UK orders over £50. It's free to join, so the savings start on your first order. Join the Club.
Serious Grains FAQs
What are ancient and heritage grains? They're grains that have been grown more or less unchanged for a long time, like quinoa, amaranth, spelt and buckwheat, rather than the heavily bred modern varieties. Left wholegrain, they keep more of their fibre, protein and minerals.
Which of these grains are gluten-free? Quinoa, buckwheat and amaranth are naturally gluten-free, while spelt and some heritage wheats contain gluten. Check the individual product page if you're avoiding gluten.
Which flour should I use for sourdough or bread? Strong, higher-protein flours give bread its structure and rise. Heritage and wholegrain flours add flavour and character, and many bakers blend them with a strong white flour for the best balance.
How should I store grains and flours? Keep them airtight in a cool, dry cupboard. Wholegrains and wholegrain flours contain natural oils, so use them within a few months or keep them in the fridge to extend their life.
How does WFE Club save me money? Club members get lower prices across the range plus free delivery on mainland UK orders over £50. It's free to join and the member price shows at checkout. You can join the Club here.