We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.

Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.

May she rest in peace.

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Gluten Free Baking

The most important thing to remember about our traditional baking skills is that almost all the established techniques rely heavily on gluten to produce the products that we know and love.

A recent rise in the awareness of coeliac disease and the number of people choosing to follow  gluten-free diets has led to the dramatic increase in the number of gluten-free flours, flour blends, and mixes for gluten-free baking.

A new approach

When baking gluten free at home it is important to readjust your expectations. Although gluten-free baking can create some wonderful substitute products it cannot always recreate what are familiar with.

That is why at Shipton Mill we believe the best gluten-free baking plays to the strengths of each individual flour. We are very excited about exploring their properties and working in the best way to exploit them.

Inspriration from around the world

For the inspiration for our range of flours we like to look at cuisines and cultures form all over the world, of which many consume little or no wheat, or a diet of naturally gluten-free grains.

Examples of gluten-free recipes are incredibly varied across all cultures but what they all have in common is that they all work within the limitations of gluten-free grains and still manage wonderful creations. For example Ethiopia is famous for injera, a fermented flat bread made from Teff. Both Italy and America have a long history of using maize flours to produce, cakes, breads and muffins. India also uses lots of rice, lentil and chickpea and flours from which it creates amongst other things delicious
bajhis and pappadums.

The examples are limitless, but all have created products that do not require gluten for structure!

Deliberately different

The importance of this is that great gluten-free baking does not need to reinvent the wheel of products that traditionally rely on gluten for texture and structure. Some of the most interesting flours and their applications have been around for hundreds if not thousands of years in other cultures.

Nutritional benefits

Another advantage of taking inspiration in from different cultures is often these grains have been chosen and cultivated for many hundreds or thousands of years because of their fantastic nutritional properties. When working with delicious wholegrain flours such as teff, quinoa and buckwheat you are introducing great sources of protein, fibre and minerals that are devoid or lacking in gluten-free baking that relies heavily or entirely on starches.

Bring an open mind

There are also many classic recipes that transfer very easily into gluten-free baking. Any recipe that is based around a batter can have gluten-free flours substituted into it. For this you can either use a premix flour or have a go at creating your own using the vast range of flours that are available and in doing so tailor something to your tastes and have fun whilst doing it!

We believe it is vital to approach gluten-free baking with an open mind and to take inspiration from wherever we find it, this way we have made so many exciting discoveries rather than being frustrated in trying to recreate shadows of the traditional glutinous products.

Gluten Free Flours

Shipton Mill gluten-free plain white flour is great for everyday and keeping the cupboard stocked for lots of eventualities...

A well balanced blend of selected Gluten-Free flours to make tasty Gluten-Free bread.

Traditionally fermented and baked into Injeraa, brown teff has a malty flavour. Made using the whole grain it's packed with nutrients and now recognised as a superfood...

Potato starch is obtained by grinding the potato tubers and then washing the pulp with water to remove the fibre and proteins...

Milled from brown rice grains it is slightly heavier than white rice flour, and has a gentle earthy flavour - sometimes described as 'nutty'....