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Please note PRICE CHANGES on some products from 17th May 2008.
Stoneground 100% Wholewheat Flour
Our bestseller. A specialist, well-balanced flour with a distictive quality, flavour, and energy. An excellent multi-purpose flour for bread, cakes, biscuits and pastry. Because of the bran, this flour may need extra liquid for bread, cakes and pastry.
NEW ! Harvest Flour
This flour has been specially created for use with Bread Machines. It is a delicious mix of Stoneground Wheatmeal Flour combined with Linseed, Pumkin and Millet seeds. All ingredients are organic. Purchases support the Tourism and Conservation Partnership
85% Wheatmeal Flour
15% of the bran, which is the outside layer of the wheat, is sieved off to leave a finer, paler, lighter flour.
100% Wholewheat Self-Raising Flour
This flour contains Sodium Bicarbonate and Acid Calcium Phosphate - both raising agents approved by the Soil Association. The 100% Wholewheat Self-Raising Flour is excellent for moist cakes and scones.
85% Wheatmeal Self-Raising Flour
This flour contains Sodium Bicarbonate and Acid Calcium Phosphate - both raising agents approved by the Soil Association. The 85% Wheatmeal Self-Raising is ideal for those who prefer their baking a little lighter.
"Granarius" Malted Flour
Stoneground Wheat Flour with Malted Wheat for a specially malty flavour and crunchy texture. A bestseller.
85% Barley Flour
Barley Flour makes a slightly heavier loaf, lower in gluten, and sweeter, but it is good for those who cannot have wheat. It makes excellent sponges with the addition of baking powder - a teaspoon of baking powder to 8oz of flour.
"Special Blend" Flour
We are proud to say that we "invented" this recipe especially for vegans and vegetarians, as the combination of grains, seeds and legumes makes a complete protein. Stoneground Wheat Flours with Soya Flour, Sesame Seeds and Sunflower Seeds. An excellent multi-purpose flour for bread, cakes, biscuits and pastry. Also very popular with non-vegetarians! With a touch of soya flour, Special Blend makes excellent pastry.
"No-Knead" Flour
Our latest flour made especially for people in a hurry. No need to knead - just put the very warm mixture in a baking tin and leave to rise somewhere warm (e.g. on top of a cooker), then bake. That's it! It has a more open texture which some people prefer. A hit in the tearoom! Made with coarse wholewheat flour and pinhead oatmeal.
Unbleached White Flour
Stoneground,Bio-Dynamic quality, sieved through a cylindrical "bolter" to remove about 40% of the bran and semolina. Makes a delicious, light, creamy bread - best eaten fresh.
"Four Grain Blend" Flour
Stoneground Wheat Flour with Cracked Rye Flakes, Barley Flakes and Oat Flakes. A lovely crunchy texture and delicious taste for biscuits, crumble tops and flapjacks, as well as a solid loaf full of flakes. After two or three days, it makes very good toast.
Pancake Flour
Delicious Bran reduced Flour - Perfect for Pancake Mixes or Sauces.
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Flours
