Seeking a specific flavour and texture, or catering to a dietary need? We’ll help you sort the wheat from the chaff
Guide, Bread, Baking, Bakery, Gluten Free, Free From
September 07, 2018

1 spinneysFOOD Self-Raising Flour
Self-raising differs from its plain-flour cousin through the pre-addition of baking powder, a raising agent. Our spinneysFOOD variety is made from wheat and the leavening agents disodium phosphate and sodium bicarbonate – and you can be sure there are no artificial colours and flavours present. Be careful to only use self-raising flour in recipes that call for it, as the leavening agents mean that it is likely to produce undesirable results.

2 Bob’s Red Mill Super Fine Almond Flour
This gluten-free nut flour, made from ground almonds, is also vegan and paleo friendly. And it’s a great source of vitamin E and magnesium. If you’re watching your carb count, this is a good high-protein substitute for traditional wheat flour, whether you’re baking or making batters.

3 Waitrose Organic Stoneground Wholemeal Plain British Wheat Flour
Wholemeal flour is coarser than many other flours as it is made using the entire wheat kernel, retaining the bran and germ. As a result, the high-fibre flour adds an additional element of nutrition to baked goods as well as an extra flavour dimension. Wholemeal flour has a significantly shorter shelflife than refined flours, so remember to store it in a sealed container in a cool, dark place.

4 Waitrose Sweet & Nutty Spelt Flour
This whole grain, non-wheat flour is very easy to substitute for traditional all-purpose wheat flour in most recipes. A cereal grain from the wheat family, flour made from spelt contains a higher proportion of protein than wheat flour, and has a different form of gluten, which means it requires less kneading. Known for its delicious taste, spelt flour is very popular in a range of baked products and has been cultivated for around 7,000 years.

5 Bob’s Red Mill Hazelnut Meal Flour
Made from whole hazelnuts grown in North America, hazelnut meal is grain-free, gluten-free and low in starch. Combine it with other flours to add a nutty, flavoursome twist to your baking – particularly pancakes, pastries or cookies – or use it to bread fish or chicken, or as an ‘extra’ for breakfast cereals or healthy smoothies. Remember, if you combine hazelnut meal flour with other flour, the finished product may no longer be gluten free.

6 Bob’s Red Mill Quinoa Flour
Another option for those on a gluten-free diet, quinoa (pronounced keen-waa) flour is stoneground from whole-grain quinoa and is more versatile in baking than many people think. There are delicious versions of muffins, pancakes and waffles made using this, with excellent health benefits: the grain is high in protein, contains essential amino acids, calcium, vitamin E and antioxidants.

7 Doves Farm Wholemeal Rye Flour
Commonly used to make rye and sourdough breads, rye flour has naturally low gluten levels, which lend its products a distinctive flavour. Rye bread is also higher in fibre than wheat flour bread, meaning you feel fuller for longer after a slice. Doves’ flour is stoneground using whole grains of rye.

8 Bob’s Red Mill Millet Flour
Millet is one of the world’s earliest cultivated grains, with a wide variety of uses including in cereal, soups, breads and as a baby food. It has an individual, sweet, nutty taste, and as well as being gluten-free, its high protein levels make it ideal for a vegetarian diet. Some bakers work by combining millet flour with other flours when making scones, pancakes or breads.

9 Bob’s Red Mill Semolina Flour
Semolina is most often associated with the creation of hand-made, Italian style pasta – its high gluten content ensures that pasta is stretchy and pliable. Ground from durum wheat, semolina flour can also be used to create tasty pizza bases, as well as giving a wonderful yellow colour to bread and biscuit doughs. Its colouring is derived from a rougher variety of wheat than is used for white flour, which also makes it a healthier option.

10 spinneysFOOD All-Purpose Flour
A staple in any kitchen, all-purpose flour, also known as plain flour, is commonly used for pastries and biscuits, and, when combined with a raising agent, cakes. It’s a good source of copper, iron, phosphorus, and zinc. Like our spinneysFOOD Self-Raising Flour, our all-purpose flour contains no artificial colours and flavours and is fortified with iron and folic acid.

11 Bob’s Red Mill Gluten-Free Corn Flour
This flour is made from whole-grain yellow corn kernels in a stone-ground process that retains the germ, bran and endosperm. It’s high in fibre and adds shots of flavour and nutrition to a variety of gluten-free baked products such cornbread, corn cakes, rolls, buns and muffins.