To produce the richness of this flour, whole grains of wheat, rye and barley are steeped in water before being carefully spread on the malting...
This white flour, with its unique balance of flavours and textures, is our ode to a beautiful heritage English grain called Maris Widgeon. Our millers prepare it in stout elm wood bins. We blend the Maris Widgeon with carefully selected organic wheats from the continent, to create a flour that will give you consistent baking results each time.... **Apologies, 2.5kg bags temporarily unavailable until week commencing 22nd August**
This wholemeal flour, with its unique balance of flavours and textures, is our ode to a beautiful heritage English grain called Maris Widgeon. Our millers prepare it in stout elm wood bins. We blend the Maris Widgeon with carefully selected organic wheats from the continent, to create a flour that will give you consistent baking results each time.... **Apologies, 2.5kg bags temporarily unavailable until week commencing 22nd August**
Beautiful stoneground wholemeal flour with added organic raising agents to make this ideal for baking, and now available in convenient 1kg size. Makes absolutely...
Milled from a blend of continental and English organic wheats, this flour is perfect as the organic option for sourdoughs, yeasted and enriched breads. For this flour, we select organic wheat crops that are.....
This type of flour was originally milled as a comparatively coarse, rustic flour in Northern Italy and used for ciabatta, a distinctive loaf which acquired its name because it looked rather like a slipper. Our ciabatta flour is a high protein white wheat flour that......
Blended with a specially selected slow acting raising agent, this flour delivers best results when baking cakes or crumpets...
We mill our soft cake and pastry flour from English organic wheat. The climate provides excellent growing conditions for soft wheats, which are perfectly suited to...
This 100% wholemeal pastry flour has been milled to an exceptionally fine consistency, to give you the very best results. Wholemeal flours...
A blend of Canadian and English organic wheat. The diversity of the English countryside means that each delivery of English organic wheat can vary from the last.
This beautiful organic wholemeal flour is milled from the highest protein wheats sourced from the Eurasian Steppes. We use the ancient process of stone-grinding to achieve a flour that is packed with flavour. It will require.....
A really traditional wholemeal flour for making farmhouse wholemeal bread. This flour produces bread packed with flavour and texture...
A bread flour packed full of flavour due to the delicious blend of malted grains and wheat flour, carefully chosen by us to add a richness and colour to your loaves. Suitable for both yeasted and sourdough breads.....
Having removed the husk from the groat each one is cut into 2 or 3 parts, making a coarse "pinhead" oat. Using pinhead oats when baking provides a...
This flour is milled from whole groats to make a coarse oatmeal flour. It is designed to be used in biscuits, and can be......
Neither wholemeal nor white, large pieces of rolled whole wheat and bran give the flour a beautiful flecked appearance. Traditionally used for...
Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.
Spelt is an ancient grain closely related to Emmer. The origins of spelt can be traced to Neolithic times between 6000 – 5000BC.
Famed in Italy for its use in the production of pasta, Semolina is a fine grit which can be added to a dough to create texture and a great crust....
Beautiful, golden and packed with nutrients. Many people use it as a topping to their breakfast cereals or, if you like, mix in 5% when baking...
Our founder, John Lister, visited the 18th century mill of Michelbacher Mühle, west of the ancient city of Cologne, in order to learn how to mill this traditional rye flour. We call it a “light” rye due to its paler colour, which is...
A wholemeal rye flour used to make dark rye breads. Some Master Bakers use dark rye flour for making the "sponge" used in traditional rye doughs....
The whole rye grain crushed into two or three pieces and used traditionally in the preparation of pumpernickel bread. It is also referred to as "cracked" rye.
Emmer is a close relative to Durum wheat and has been grown for centuries in remote parts of Italy........
The Wheat Flakes have been malted from carefully selected wheats; steeped in water then spread evenly over the malting floor to begin the slow...
Named after the Khorasan region of Northern Iran, our Khorasan flour is produced from an ancient variety of Durum wheat named ‘Khorasan’. These...
Into each of the five seeds contained in this flour, the plants have concentrated all the nutrients for future life.
One of the earliest cultivated grains, Barley flour has a mild, distinctive and very slightly nutty flavour.
Made from one of the largest staple grains in the world, this flour is a great all rounder with a neutral taste...
Buckwheat is distantly related to the rhubarb family and is a naturally gluten-free pseudo-grain, it is also a complete protein containing all the amino acids...
Chestnuts are high in protein, naturally sweet and gluten-free. Ours come from France or Italy and are only available seasonally. This sweet flour is perfect for autumn and winter baking....
A medium to fine gluten-free flour milled from the pale, golden seed of a grass, it is high in magnesium and has a lovely creamy texture...
Milled from brown rice grains it is slightly heavier than white rice flour, and has a gentle earthy flavour - sometimes described as 'nutty'....
Maize flour is finely milled from maize kernels, and is naturally gluten-free and golden yellow adding lovely colour to your recipes....
Potato starch is obtained by grinding the potato tubers and then washing the pulp with water to remove the fibre and proteins...
This starch works well as a 30% addition to all the heavier flours, where it lightens the result and also contributes to the binding properties needed for successful gluten-free baking...
Essential for a lemon and orange polenta cake - we've been making them for over 25 years and they never fail to delight!...
Guar gum is a natural product derived from the endosperm of the guar bean. It is used in small amounts as a binder in gluten-free baking.
Ein’korn is one of the earliest cultivated varieties of wheat. It differs from modern wheat in that it is genetically distinct and only has single grains on either side of the ear, hence its name Ein’korn from the German 'ein' meaning one...
Our biodynamic stoneground wholemeal flour is typically used to make a rich wholemeal bread.This is a soft, low protein flour, made from pure Biodynamic wheat. To bake bread successfully requires a gentle touch as it is not a strong flour. For stronger wholemeal flours try....
An organic medium atta flour, perfect for making chapattis and other Indian style breads....
Milled from the finest white quinoa which has long been lauded for its nutritional benefits, this flour is high in protein...
It took us years to perfect this stoneground “white” flour, which crosses the divide between a traditional stoneground wholemeal, and a modern white bread flour. We source all the wheat from Grange Farm, Bredon, a local organic grower. We slowly grind the wheat...
Our fig, spelt and pumpkin seed flour blend is made using sun-dried Calimyrna figs which are prized for their natural sweetness and flavour, grown near the ancient city of Ephesus in Turkey. Harvested by hand....
"Lammas Fayre" Stoneground Wholemeal flour is milled from a unique blend of over 100 heritage wheat varieties grown at neighbouring Cotswold farms.....
“LAMMAS FAYRE” Wholesome White Flour is milled from a unique blend of over 100 heritage wheat varieties grown at neighbouring Cotswold farms....
using dried porcini mushrooms and chopped Moroccan dry black olives and a mixture of Shipton Mill organic flours with a sourdough starter this loaf was a great success.
A french-style country bread made with a wheat sourdough
Shipton Mill Ltd
Long Newnton, Tetbury
Gloucestershire GL8 8RP
Directions
01666 505050
enquiries@shipton-mill.com
Company number is 1458168, registered in England & Wales
© 2022 Shipton Mill Ltd
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