Spelt is an ancient grain mentioned in the old testament. It is a relative of modern wheat but much lower in gluten. This flour has been milled and sieved to remove the bran for baking.

Fine white flour milled from soft wheat varieties. Ideal for biscuits, scones, pancakes, sauces and everyday home cooking.

Rye is a popular grain grown throughout Central and Eastern Europe. This hardy crop can thrive in poor soils and cold conditions. Stoneground from 100% rye grain.

Flour milled from strong hard 100% whole wheat grain. Ideal for oven based yeast cookery and bread machines.

Spelt is an ancient grain widely grown in roman times. It is a relative of modern wheat but much lower in gluten. Its genetic heritage is a cross of wild grasses and early cultivated cereals