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Baking @ShiptonMill

We are millers, not bakers, but we do have direct access to some of the best baking expertise in the industry. So whilst we may not have the answer to every baking question readily available on this site, we can very likely find you the answer if you drop us a line.

More importantly, it is our product that is the central baking ingredient; it underpins everything that a baker does and by providing the best ingredient we hope to give all bakers, at whatever skill level, the best possible start.

In a similar way, this baking section isn't about us telling you how to bake, it is about providing a resource that will help you to help yourselves.

It aims to give inspiration to your baking, to encourage you to try new things and to share your baking with other who will appreciate it.

We hope you have fun using it.

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What's new?

Spelt LoafSpelt Loaf
Ideal for wheat intolerance! Delicious served warm or toasted lathered with butter.
Pizza DoughPizza Dough
Practice tossing your pizza dough with this recipe.
Gluten free bread with buckwheat, rice and potato flourGluten free bread with buckwheat, rice and potato flour
If you have a sensitive gut and you like eating bread you may find it difficult to find a loaf that suits you - this recipe contains a mixture of seeds and flours which are rich in nutrients and add to the flavour and texture of the bread, but are gluten free.
Intolerant Soda BreadIntolerant Soda Bread
This soda bread was brought about due to my brother and sister in laws lack of tolerance to gluten and yeast.