A soft wheat ’00’ style flour, milled with pizza and focaccia in mind. With a 4-8 hour proving time, it’s important to get the water quantity right in your dough. If you’re making Focaccia, ensure you liberally spritz water over your dough before it goes in the oven as it will require humidity for the best result.
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 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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