Gluten Free Flours

Marvellous in a Victoria Sandwich with loads of jam and cream, it holds its own with the best of the wheat flours.  Blended specifically to excel in a wide range of recipes, for inspiration check out our recipe section.

Teff is high in protein and contains all eight essential amino acids.  It’s good in gluten-free breads and recipes where you want a rich, dark flavour, or blend it with a starch and some creamy millet flour for a lighter result in your gluten-free loaves.

Blend it with white rice flour and some starch in your home baking, and use it to make a Mediterranean dish called Socca - delicious.   Toasting the flour before use develops the flavour.

Team it with another short flour - e.g. white rice - and a small amount of binder such as guar or xanthan gum to make an excellent base for tray bakes.

Blend it with a strong flour like buckwheat and some starch e.g. potato, to make a gluten-free loaf. It will add protein to waffles and pancakes and is often included in gluten-free flour blends for this reason.

Traditionally used on its own to make galettes in France, it has a strong flavour that works well in savoury recipes.  Include it as part of your gluten-free bread recipes where the protein helps to create a good rise, and blend it with millet or white rice flour to lighten it for an American-style pancake or waffle.

We've developed our own mini gluten-free madeleine recipe based on the traditional Italian Castagnaccio with fresh rosemary and pine kernels.  Delicious in bread, it produces a dense crumb that slices thinly for great Melba toast - serve it with melted Vacherin cheese baked in its box!

Here’s what Richard Bertinet, Master Baker, says about our Chestnut Flour:

“Chestnut flour gives a great flavour to your bread which you can enhance by incorporating some whole cooked chestnuts. It also has a rich, dark brown colour, which looks dramatic if you flour the tops of your loaves well, giving a lovely contrast of chocolate brown and white when the crusts burst."

It has a distinct flavour of its own, and also works well as a blend with white rice and tapioca starch. Don't confuse it with white processed cornflour which is just the maize starch.

Use it for making traditional Italian polenta dishes, for coating your sweet potato chips and roasted vegetables, and for adding to crumble toppings in very small quantities.

Soft and lightly flavoured millet is very good in gluten-free baking and can be substituted for maize where you need a corn free recipe. Combine it with white rice and tapioca starch for a basic blend.

Please be aware that this flour naturally has a shorter shelf life than our other flours.

the residue is dried to produce a white starchy powder that can be added to your gluten-free blends for bread, cakes and biscuits, where it will lighten them and add crispness to the finished product.

which gives a great boost to your gluten-free loaves and complements the flavour in savoury blends. Try mixing it with white teff, sorghum, rice and millet.  It makes a really good, crunchy cracker when you blend it with gluten-free oats.

It is slightly chewier than potato starch.  Try blending it with white rice flour for a basic wheat replacement in crumbles and fruit cakes, pancakes and waffles.

It is ground to a finer grade than brown rice flour, and blends very well with other gluten-free flours like millet and tapioca for use in gluten-free baking.

Originating in Australasia, it is grown around the world but as a staple part of the diet in parts of Africa. The wholegrain is used for milling into this lovely soft flour with a mild flavour.

The Shipton Mill gluten-free bread mix has been developed to be superbly easy to bake every time with a soft light crumb suitable for sandwiches or brilliant as toast. It is made with wholegrain teff and sorghum flour for wonderful flavours and uses no HPMC!

This flour is milled from the whole teff seed.