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Speciality

Organic Three Malts and Sunflower Brown Flour (705)
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...

Organic Light Malthouse Flour (301)
A delicious blend of malted grains and wheat flour carefully chosen to give texture, flavour and colour to the bread. Whole crisp golden malted...

5 Seed Blend (401)
This is a special blend of 5 seed mix, this product does not contain any flour. For those who love seeds and cereals to be a major part of their diet, this is an ideal mix containing malted wheat flakes, barley flakes,...

Sunflower and Wheat Flour (402)
A mix of pure sunflowers, ground to make a fresh flour, then blended with wheat flour. Sunflower flour has a wonderful flavour and in addition...

Organic Pinhead Oats for Porridge (403)
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...

Organic Medium Oatmeal for Biscuits (404)
Whole groats stoneground to make a coarse oatmeal flour which can be used in bread mixes as well as for blending with...

Organic Irish Soda Coarse Brown Bread Flour (406)
Neither wholemeal nor white, large pieces of rolled whole wheat and bran give the flour a beautiful flecked appearance. Traditionally used for...

Organic Spelt Wholemeal Flour (407)
Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.

Swiss Dark Flour (409)
I first discovered Swiss Dark Flour when visiting the small alpine village of Saas Fee. To find out how the bakers made such delicious breads, I...

Organic White Spelt Flour (408)
Spelt is an ancient grain closely related to Emmer. The origins of spelt can be traced to Neolithic times between 6000 – 5000BC.

Organic Semolina (507)
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....

Organic Wheatgerm and Bran (500g) (508)
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...

Organic Wheat Free Flour (415)
Our wheat free flour is made from specially blended barley, maize, rice and millet flours. The barley and rice flours help to produce a delicious nutty flavour. Ideal for baking cakes, biscuits, pastries and pancakes it is less suitable for bread making.

Organic Emmer Wholemeal Flour (414)
Emmer is a close relative to the Durum wheat and has been grown for centuries in remote parts of Italy........

Organic Khorasan Flour (413)
Named after the Khorasan region of Northern Iran, our Khorasan flour is produced from an ancient variety of Durum wheat named ‘Khorasan’. These...

Seeded White Organic Flour
Into each of the five seeds contained in this flour, the plants have concentrated all the nutrients for future life.

Organic Barley Flour
One of the earliest cultivated grains, Barley flour has a mild, distinctive and very slightly nutty flavour.

Organic Einkorn Wholemeal Flour
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 meaning one.

Organic Chapatti Flour
An organic medium atta flour, perfect for making chapattis and other Indian style breads....

Diastatic Malt Flour
Made from malted barley, diastatic malt is often used to soften the crumb of bread or give a darker crust colour.....

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Simple Einkorn Loaf

Simple Einkorn Loaf

An incredibly easy way to turn Shipton Mill's Einkorn flour into a dense, sweet, nutty loaf. No kneading and only one rise required.


Spelt Chocolate Profiteroles

Spelt Chocolate Profiteroles

Delicious served immediately but will keep well in the fridge for a few days


Tomato and Basil Loaf

Tomato and Basil Loaf

A light white bread perfect with soups or in a sandwich


Chappatti Bread

An authentic recipe from Sunil, our Indian Miller using Shipton Mill's Brand new Atta flour.


Helpful Hints for Pastry

Ever wondered how to prevent shrinkage when using pastry lined tart cases? Here's some helpful tips.


Panmarino potato & rosemary bread

Panmarino potato & rosemary bread

keeps well and delicious toasted


Richard Bertinet's Chestnut Flour Bread

Recipe from "Crust - Bread to Get Your Teeth Into"


Sourdough Buckwheat Crepes

Sourdough Buckwheat Crepes

A great use for that extra sourdough starter we all hate to throw away.