Stoneground Flour

Stoneground flour is made by grinding grain between two stones. This traditional method is thought to retain more of the grain's natural nutrients and flavour compared to modern roller milling. It is commonly made from wheat, but can also be produced from other grains like rye or spelt.

Stoneground flour is used as a primary ingredient in baking, particularly for bread, biscuits, and crackers. Its coarser texture and distinct flavour can add character to baked goods. Manufacturers use it for its nutritional profile and the rustic quality it imparts.

Stoneground flour is a food ingredient, not a food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. Wholemeal stoneground flour contains fibre, which is important for digestive health, as advised by the NHS and the Eatwell Guide. While specific health claims are not made for stoneground flour itself, a diet rich in whole grains is generally associated with various health benefits. Evidence for the comparative health benefits of stoneground versus other milling methods is mixed and subject to ongoing research.