Gluten Free

Gram flour, or chickpea flour, is totally gluten free and made from ground chickpeas. It's pale yellow and fine-grain, with an earthy flavour to suited most savoury dishes, and traditionally and commonly used in Indian foods.

This flour is rich in fibre and nutrients, richer in protein than wheat flour, and a lower glycaemic index. It's also rich in minerals such as potassium, magnesium and phosphorus. 

For a great starter idea, try these Spring onion bhajis with a mint and coriander chutney.

Ingredients:

Starch (Potato, Maize), Palm Oil (from sustainable sources), Maltodextrin, Sea Salt, Caramelised Sugar, Yeast Extract, Natural Flavouring, Roasted Onion, Pepper, Emulsifier: Lecithins (Containing Soya), Natural Pepper Flavouring, Rosemary

For allergens, see ingredients in bold.

Suitable for vegans, vegetarians, and coeliacs.

Clearspring organic japanese tamari soya sauce. A gluten free alternative to regular soy sauce, it is great to add to sauces and dressings. 

Long-grain rice is slim and lengthy, nearly four to five times longer than it is wide. This longer grain, when cooked properly, tends to be much fluffier and less sticky. It produces a “drier” rice, which means that the grains are easily separated. They are best used for plain rice sides and pilafs. 

We are obsessed with biryani in our house - incredibly fragrant and full of flavour, colours and warm spices. Long grain rice is the perfect rice for this! Why not try making it yourself? We recommend this vegan biryani from Getsetvegan.com, easy to tailor to whatever veg you have to hand. 

We always recommend rinsing rice well before use, as it washes away any dirt and excess starch. Pour washed rice in boiling water, add salt and cover. When the water bubbles, reduce to a simmer and cook for 15-20 mins. Get rid of any excess water, and leave covered for 5 minutes, before fluffing with a fork.

Love peanuts? Love chocolate? Never fear - we bring you chocolate covered peanuts! Nutty deliciousness that will melt in your mouth. Incredibly more-ish. All we can say is 'get in my belly'.

Ingredients: Milk chocolate (52%) (sugar, milk powder, cocoa butter, cocoa mass, vegetable fat, whey (milk), emulsifier: sunflower lecithin (E322), glazing agents: gum arabic, shellac E904), Peanuts (48%).

Allergens: milk, peanuts

May contain other nuts.

Millet grain is a cereal that belongs to the grass family. While it may look like a seed, millet's nutritional profile is similar to that of sorghum and other cereals.

It has started gaining more popularity due to its great nutrition, including high in fibre, rich in essential amino acids, vitamins and minerals, naturally gluten-free, alkaline, non-allergenic, and easily digestible.

A low glycemic index makes them an ideal rice substitute, good for cholesterol, diabetes and weight loss.

We love these millet cakes with carrots and spinach from Love & Lemons.

Or try this easy 4-ingredient blueberry millet porridge from My Pure Plants, as a great alternative to an oaty breakfast. 

What an absolute classic. How can you say no to delicious milk chocolate covered in a candy coated shell, aka. MINI EGGS. We say, chocolate eggs are not just for Easter.

Warning: Could be used in bribing material for both adults and children. Very more-ish. 

Ingredients: Milk chocolate (70%) (sugar, cocoa butter, skimmed milk, cocoa mass, whole milk powder, whey powder (milk), butteroil (milk), emulsifier: soya lecithin; flavouring), sugar, colours: beetroot red, curcumin, copper complexes of chlorophyllins, iron oxides, beta carotene, sulphite ammonia caramel, titanium dioxde. BARLEY

May also contain peanuts and other nuts. 

These mixed root vegetable crisps are a super tasty alternative to potato crisps to satify those salty cravings. Gluten free, nut free, soya free, dairy free, but not flavour free! 

Even better - these tubs are totally circular and zero waste. Once we use a bucket, it goes back to our supplier, the buckets are sterilised and filled up again with these tasty treats for us all to consume. 

Ingredients: Mixed root vegetables 63% (parsnips, carrots, beetroots), cold pressed rapeseed oil, sea salt. 

Brown basmati, is the less processed sister to white basmati, with a nuttier and more fragrant taste.

It has a low glycemic index, lots of fibre, rich in B vitamins and can help reduce cholesterol. Other important nutrients it contains includes, magnesium, iron, copper and folate. In comparison to white basmati,brown basmati rice is slightly higher in calories, carbs, and fiber, and provides more magnesium, vitamin E, zinc, potassium, and phosphorus.

To get the best out of your basmati, rinse well, then place the rice in water. Swish it around to release the starches (the water should go cloudy) then chuck the water. Repeat this until the water is mostly clear and drain the rice with a strainer. To cook perfect fluffy brown rice, we recommend this great technique from Saveur.com.

Try something different? Spiced basmati rice with cauliflower and pomegranate by America's Test Kitchen from One Green Planet

Buckwheat flour is a nutritious and traditional wholegrain gluten-free flour with very distinctive earthy taste. Buckwheat flour is ground from Buckwheat, a herb related to rhubarb and sorrel, and is commonly referred to as a pseudo-grain. 

It is a carbohydrate, but contains a high level of protein and fibre, aiding in digestion. It is also thought to contain anti-oxidants, which can help lower cholesterol and blood pressure. 

Due to its lack in gluten, it should not be used in a 1:1 swap with wheat flour, however better results can occur if in use with a starchy flour. It additionally doesn't rise well, therefore is best suited to pancakes, biscuits or in pastry.

Top tip: If using it in a cake, combine it with a starchy flour, which as sweet rice flour, tapioca flour or nut flour, to produce a light and fluffy bake.

Common traditional uses include buckwheat blinis, galettes and soba noodles. 

Pairs well with: chocolate, coffee, caramel, nuts and spices. 

Buckwheat groats are the hulled seeds of the buckwheat plant, and their taste is quite mild. Gluten free and delicious!

They can be used in breakfast, to make energy bars and are a great gluten free alternative to oats. 

We love them in granola!

Contain: buckwheat

Cornflour, or corn starch, is a commonly used thickener in cooking soups, stews, sauces and desserts. 

Also used in holding together pie fruit-fillings, or adding a crispy coat to those veggies and proteins. 

Naturally gluten free

Unleash the power of wholesome goodness with Clearspring's 100% Brown Rice Noodles. These versatile noodles are crafted from the finest organic brown rice, delivering a delightful blend of texture and flavor. Perfect for stir-fries, soups, or noodle dishes, they're a guilt-free way to savor every bite. Experience the pure taste of nature, one noodle at a time.

Discover the nutritional benefits and versatility of Organic Quinoa Flakes. These flakes are sourced from certified organic farms and are made from whole quinoa grains that are rolled flat, preserving their natural goodness. They are ideal for creating hot cereals, porridge, or adding to baked goods. 

Ingredients: Quinoa Flakes.

For 10 top ways to use quinoa flakes, visit this website: https://www.simplyquinoa.com/10-amazing-ways-to-use-quinoa-flakes/

Tapioca flour, also known as tapioca starch, is a gluten free, grain free flour made from the starch extracted from the cassava root. It's a fine, white powder with a neutral flavor and is commonly used in gluten-free baking and as a thickener in cooking. 

Ingredients: Organic tapioca

Our wild rice mix is made up of long grain brown rice, wild rice, and camargue red rice. The combination of rices adds a nuttier and more exotic flavour to your favourite dishes.

Try this awesome wild rice pilaf from Chew Out Loud.

Or this delicious wild rice pilau from Shivani Loves Food.

Allergen info: packed in a environment containing gluten, sesame seeds & nuts.

Polenta is often referred to as “Italian grits" and originated in Northern Italy. Like grits, polenta is a hearty porridge with a grainy texture. As it is derived from corn, it is naturally gluten-free, making it the perfect choice for those with a gluten intolerance or allergy (depending on the packaging process). 

As a soft, just-cooked porridge, polenta owns a sweet corn flavor and robust texture. It takes on the flavours of its added ingredients, so get creative!

When polenta cools, it hardens and takes the shape of its container. This solid form of polenta is a versatile ingredient in a number of tasty creations. These polenta pieces can be grilled, baked, sautéed or pan-fried… the possibilities are endless. 

Try this creamy vegan polenta with mushrooms, spinach and pine nuts from Bianca Zapatka, which takes only 15 minutes to make.

Alternatively try making your own crispy vegan parmesan and herb polenta chips from Minimalist Baker. 

Popcorn kernels are a specific type of dried popping corn, so we're sorry but you can't just dry and cook regular shop-bought corn to get popcorn.

Within each kernel of dried popcorn there is still moisture. During the heating process, the moisture becomes pressurized steam, and once enough pressure builds, the hulls rupture. An airy foam is produced from the starch contained in the kernel, which cools quickly into the popcorn puff we know.

The most common method of popping popcorn kernels is heating up some oil in a dry pan (a wet pan will make the oil spit) before adding the popcorn kernals, covering, and waiting for those pops! Simply toss in your favourite topping, whether it be the classic salty, sugar/sugar syrup, chilli flakes, or cinnamon. We love melting a bit of marmite with vegan butter (or regular butter if you fancy) and mixing it in with the popcorn. Get creative! 

Top tip: To stop the kernels burning on the bottom of the pan, follow this linked method from Simply recipes to show you how.