Wildfarmed Wheatflour

Wildfarmed wheat flour is made from wheat grown using regenerative farming practices, which aim to improve soil health and biodiversity. This flour is typically stoneground to preserve more of the grain's natural nutrients and flavour. It is used in a variety of baked goods, offering a distinct taste and texture compared to conventionally milled flours.

Wheat flour is a fundamental ingredient in baking, providing structure and texture to a wide range of products such as cakes, pastries, and pies. It acts as the primary binding agent, absorbing liquids and forming a dough or batter that can be shaped and baked. Its protein content contributes to the elasticity of dough, essential for products like bread and some pastries.

Wheat flour is a staple food and not considered a food additive. The UK's Eatwell Guide recommends that starchy carbohydrates like bread, rice, and pasta should form the basis of meals, with wholemeal varieties being a good source of fibre. Whole grains, including whole wheat flour, contain fibre, vitamins, and minerals. While some people have coeliac disease or non-coeliac gluten sensitivity, requiring them to avoid gluten found in wheat, for the general population, wheat flour is a safe and nutritious component of the diet.