A unique blend of soft wheat flour and corn starch, designed for superb cake baking. Particularly good for tall cakes and the softest sponges, it will give you professional patisserie level results at home.
A high quality wheat pasta flour, made up of an exclusive mix of grains. Only the heart of the grain is milled, resulting in a fine flour, perfect for pasta, particularly ‘stuffed’ pastas like ravioli. Creates a stretchy flour, suitable for rolling into super fine sheets. Will keep as a dough for several days and is a great thickener for béchamels and sauces.
A gluten and wheat free flour, it’s used a lot in Indian cuisine. We like to make Onion Bhajis or Italian Farinata with it (a light batter with olive and water, that’s rested for 6+ hours, and then baked in the oven to produce a devilishly moreish thick pancake like snack.
A fine powder like consistency, this flour is prized as the best baking flour in Italy. As it doesn’t need as much water as other flours to make a dough, it’s ideal for pizza bases, cakes, pastries, brioches and biscuits.
We set up From Field and Flower to bring fantastic products to London. To find out more about how and where we source our range of raw artisan honeys, honey cremes, rice and flour from, please click here.