Grains

Our wholegrain range

Wholegrains are minimally processed, keeping the fibre, protein and slow-release energy nature intended. Stock the staples that form the base of most meals — rice, quinoa, barley, couscous, rye and beyond.

How to use wholegrains

Simmer as fluffy sides and grain-bowl bases, fold cooked-and-cooled grains into salads, or add to soups and stews for body. Most keep for months stored cool, dry and airtight.

Frequently asked questions about grains

Which grains are gluten-free?

Quinoa, rice, buckwheat, millet and amaranth are naturally gluten-free; wheat, barley, rye, spelt and freekeh contain gluten.

Are wholegrains better than refined grains?

Wholegrains keep their bran and germ, so they're higher in fibre and nutrients and release energy more slowly.

How should I store grains?

Keep them airtight in a cool, dry place away from heat and moisture — most last several months to a year.