Having no relationship or connection with wheat, the triangular buckwheat seed is referred to as a grain although it is a seed from a member of the rhubarb family. After removing the inedible outer husk buckwheat mills into a lightly speckled flour with a mild, sweet flavour and is sometimes known as sarasin flour. It is traditionally used to make Blini, Galettes and Buckwheat Breakfast Pancakes as well as Buckwheat Noodles and FREEE Buckwheat Penne.

Popular in Mediterranean, Middle Eastern and Indian cuisine, chickpeas are also known as garbanzo beans. They are a pulse rather than a grain which is naturally high in protein and high in fibre. Use pale yellow chickpea flour for Chickpea Sauce, Farinata Flatbread, Pakora Batters, Batter and Sauces.

Gram Flour or besan, is milled from a yellow split pea which is slightly smaller than a chickpea and known as chana dal in India. This is a popular ingredient in Indian dishes such as Onion Bhajis or Dosa Pancakes and sweat treats such as Vegan Pistachio Fudge. Gram flour can also be used in place of eggs in dishes such as Gram Flour Potato Omelette or Onion and Bacon Quiche. Gram flour is high in protein and high in fibre as well as being surprisingly good for making Gluten Free Pastry.

Specific varieties of maize, which are also called corn, are grown depending on how it is to be processed and consumed. Specific varieties are more suitable for eating as sweetcorn, for making into popcorn, or for milling into flour. We use hard, dry, yellow maize kernels to mill coarse maize grits for making FREEE Cornflakes, while maize flour is used in FREEE Cookies and Pasta. Very fine white maize flour can be found in FREEE Cornflour.

After the inedible outer oat husk has been mechanically removed, the oat grain is rolled into flakes which are naturally high in fibre. FREEE Porridge Oats are a popular breakfast choice and the core ingredient for Flapjacks and FREEE Oat Bars. We also use our delicious British oats in FREEE Supergrain Hoops. Oats are milled into creamy-white, wholegrain oat flour which has a subtle sweetness and is a versatile ingredient for making Crumbles, Cookies and Muffins.

Potatoes are the tubers produced on the roots of the potato plant. Originating in South America, potatoes are now cultivated in many parts of the world. Soft and white, starchy potato flour, sometimes known as fécule, is especially good for thickening soups and stews because it becomes transparent when cooked and does not leave a starchy flavour. FREEE Potato Flour is also good for making light Crisp Batter, like our Crispy Battered Prawns and will bake a very light Layer Cake, such as our Strawberry Layer Cake.

Originating in South America, quinoa was highly prized by the Inca civilisation. Quinoa mills into an off-white colour flour with a warm,  earthy, wholesome flavour. It is a source of fibre and protein that can be used for sweet and savoury baking such as Pizza or Peanut Butter Traybake. We use quinoa flour in our FREEE Supergrain Hoops, Multigrain Pasta and some of our FREEE cookies.

Rice, of which there are many types, can grow in a variety of conditions making it a staple grain for many cultures around the world. It has a neutral taste and is easy to digest so often chosen by those with a delicate digestive system. Off-white and slightly creamy in colour, rice flour can be used in sweet and savoury dishes, for thickening White Sauce, making Pastry, as well as baking Cookies and Gluten Free Bread.

This flour is made from the root of the cassava or manioc plant. Naturally white in colour, this flour is soft and silky with starchy properties that are perfect for making glossy, sweet and savoury items such as Chocolate Mousse, or Sweet Chili Sauce. This fine flour also makes fantastic Tempura Batter such as the one used in this Asparagus Tempura recipe and light crisp Snap Biscuits.