An exceptionally tasty and nutritious flour that is lower in gluten and very well suited in cake and pastry making. It can be used for bread , due to it being lower in gluten, some have found it better to mix with strong bread flour that is higher in gluten, giving an excellent balance and adding flavour to a standard strong bread flour. Available as white and wholemeal, this flour is freshly milled and treated as a fresh product, and should be consumed within 3 months of milling date.

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