Flours

Stoates Oragnic Plain White Flour

Plain white flour, also known as all-purpose flour, is a staple in the baking cupboard, commonly used in cakes, pastries and biscuits.

When used in cakes, it is combined with a raising agent, such as baking powder or bicarbonate of soda, in order to get that fluffy light texture.

it is also used in quick breads, such as soda bread, producing a more densely textured loaf. 

Cornflour, or corn starch, is a commonly used thickener in cooking soups, stews, sauces and desserts. 

Also used in holding together pie fruit-fillings, or adding a crispy coat to those veggies and proteins. 

Naturally gluten free

Strong white bread flour, is obviously used in making bread, and is made from 'hard' wheat varieties. The main difference between bread flour and other flours is its higher protein content (12-14 %). This creates more rise and structural support for the dough, allowing the final product to lift and hold shape. It also creates a chewier texture and more browning in the crust.

Bread dough requires kneading, which not only mixes the ingredients together, but also combines the proteins in the flour to form gluten, creating an elastic and stretchy structure. 

Gluten free plain white flour. This flour is a blend milled from naturally gluten free rice, potato, tapioca, maize and buckwheat. Perfect for anyone on a gluten free diet, and a perfect alternative to everyday wheat flour (yet will require just a little extra liquid in most recipes).

Until noted otherwise, this flour is from the Dove's farm Freee range. Check out their website for the best results in your gluten free recipes.

This product is Coeliac UK and Kosher ceritified

Wholemeal flour, also known as wholegrain, is made using the whole of the wheat kernel. It adds flavour and nutrition to baked products, especially bread.

Wholewheath flour has a high fiber content, whereas most of the fibre in white flour is removed during processing. 

Rye flour is made from ground rye berries, also known as rye kernels.

Rye flour tends to contain enough gluten to make a yeasted loaf without additional flours added. It tends to make a dense, dark, richly flavoured bread, known as rye bread. Other common uses in cooking include within sourdough bread, crackers, gingerbread, crispbreads, or incorporated into fruited cakes and scones. 

Contains: gluten

Fancy trying your hand in making rye bread? Try out this Rye, ale and oat bread from Paul Hollywood

Gram flour, or chickpea flour, is totally gluten free and made from ground chickpeas. It's pale yellow and fine-grain, with an earthy flavour to suited most savoury dishes, and traditionally and commonly used in Indian foods.

This flour is rich in fibre and nutrients, richer in protein than wheat flour, and a lower glycaemic index. It's also rich in minerals such as potassium, magnesium and phosphorus. 

For a great starter idea, try these Spring onion bhajis with a mint and coriander chutney.

Self raising flour is a mixture made up of regular flour, and a raising agent (generally baking powder). The leavening power of the baking powder is mixed evenly throughout the flour, so you automatically get that nice rise out of your baked good every time you use self raising flour. 

Use this storecupboard staple to create beautifully fluffy cakes, scones, pancakes, biscuits, and other baked goods. 

Contains: gluten

Spelt flour comes from spelt, an ancient grain similar to wheat in appearance. Spelt has a tougher husk than wheat, which helps to protect the nutrients inside the grain.

The taste of spelt flour is nutty and slightly sweet, and it can be used in most recipes that require regular or wholewheat flour. 

Cholesterol-free, low-sodium and high-fibre. It also is a source of magnesium, iron, calcium and vit E. 

Although the gluten in spelt isn't the same as wheat gluten, its NOT suitable for a gluten-free diet.

Considered the gold standard for pasta and pizza dough, 00 flour is a finely ground wheat Italian flour. When baked at high temperatures in wood-fired ovens, it gives a crispy and crackly pizza crust with moderate chewiness.

Gluten free self raising flour. This flour is a blend milled from naturally gluten free rice, potato, tapioca, maize and buckwheat. Perfect for anyone on a gluten free diet, and can be substituted for everyday self raising flour (yet will require just a little extra liquid in most recipes)

Perfect for baking those fluffy gluten free treats. 

Until noted otherwise, this flour is from the Dove's farm Freee range. Check out their website for the best results in your gluten free recipes.

This product is Coeliac UK and Kosher ceritified

Paper bags of Stoates flour.

Gluten free strong white bread flour. This flour is a blend milled from naturally gluten free flour blend (rice, potato and tapioca) with natural gum (xanthan gum). Perfect for anyone on a gluten free diet.

Until noted otherwise, this flour is from the Dove's farm Freee range. Check out their website for the best results in your gluten free recipes.

This product is Coeliac UK and Kosher ceritified

Buckwheat flour is a nutritious and traditional wholegrain gluten-free flour with very distinctive earthy taste. Buckwheat flour is ground from Buckwheat, a herb related to rhubarb and sorrel, and is commonly referred to as a pseudo-grain. 

It is a carbohydrate, but contains a high level of protein and fibre, aiding in digestion. It is also thought to contain anti-oxidants, which can help lower cholesterol and blood pressure. 

Due to its lack in gluten, it should not be used in a 1:1 swap with wheat flour, however better results can occur if in use with a starchy flour. It additionally doesn't rise well, therefore is best suited to pancakes, biscuits or in pastry.

Top tip: If using it in a cake, combine it with a starchy flour, which as sweet rice flour, tapioca flour or nut flour, to produce a light and fluffy bake.

Common traditional uses include buckwheat blinis, galettes and soba noodles. 

Pairs well with: chocolate, coffee, caramel, nuts and spices. 

semolina flour is a common flour made from durum wheat. It's coarser and darker than all-purpose flour, with a more earthy aroma as compared to other wheat flours. 

It's most commonly used in the making of couscous and pasta, and is therefore very prevalent in Italy. It's also very high in gluten and protein. 

Other uses in making bread, pies, porridge or cakes, or in creating a great crust.

Allergens: gluten.