We also supply a range of gluten free flours:

Brown and white rice Flour (organic)
Brown rice flour is mostly carbohydrate but contains about 7.5% protein. It is a valuable source of the vitamins niacin and thiamine and also contains small amounts of iron and calcium. The outer layer of bran can be removed (along with the nutrients it contains) to produce white rice.

Soya Flour (organic)
Soya beans have an excellent nutritional content, around 40% protein, 20% carbohydrate, 18% oil. They are a good source of calcium, iron, phosphorus, sodium and potassium and of the vitamins B1, B2, B5 & E.

Studies have shown that some Celiacs cannot tolerate Soya products, so eat with caution

Gram Flour
Chana Dahl is a variety of chick pea most suited to milling into a high quality flour. As a pulse they are high in protein (21%) and are a good source of dietary fibre.

Potato Flour
High in carbohydrate and low in protein.

Buckwheat Flour
Buckwheat flour has a very strong flavour. It contains around 9% protein and is a good source of the vitamins B and is rich in minerals. Some people find it difficult to digest so the general advice is to only eat it in small quantities.

Corn or maize Flour
Low in protein. Can be used as a thickener, and makes a smooth clear sauce. It can be mixed with other flours for baking.

Although these flours are gluten free, there is still a great deal of controversy about which foods are safe, for example, some people may be allergic to corn flour, it is not thought to cause damage to the villi however, and is tolerated by most celiacs. If trying a product for the first time then we recommend that you use a small amount.