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 great flour if you’re avoiding traditional wheat flours. It’s got a slightly sweet, nutty flavour, similar to whole wheat flour. It contains some glutens so makes an ideal substitute for wheat in most baking recipes.
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.
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