A light, soft, fine white flour, it can be used as a thickener for soups, sauces and for delicate foods and desserts, as it produces a high gloss translucent sheen. Use to partly replace other flours in recipes.
A staple of South East Asian food culture, the humble noodle is one of the most versatile ‘fast foods’ on earth. Delicious hot or cold and ideal for special diets. This product is Organic and is Vegan
Fine, tender noodles that can be used in both hot and cold, sweet or savory recipes. Vermicelli noodles are a staple of Eastern food culture and one of the most versatile and nourishing ‘fast foods’ on earth. King Soba Organic Vermicelli is delicious in stir fry dishes, soups, salads and sweet eastern desserts. King Soba Organic Vermicelli Noodles are ideal…
It is naturally high in fibre and has higher protein levels than wheat, as well as more B complex vitamins and both simple and complex carbohydrates. Many people who suffer from wheat intolerance find Spelt easier to digest, which is one of the reasons for its growing popularity. This product is Organic and is Vegan.
It’s smooth texture, fantastic flavour, and high fibre content is a great alternative to wheat pasta. Best yet, although not gluten free, spelt can be tolerated by some people with wheat allergies.
Wheat and gluten free, these unusual noodles are made with black rice, which turns deep purple on cooking. Also known as 'forbidden rice' it has a sticky texture and nutty flavour. Black rice is particularly nutritious containing five times more protein and minerals than ordinary white rice and are rich in iron, calcium, zinc, manganese, selenium and B vitamins
Spelt is one of the oldest cultivated grains (an ancient cousin of wheat). It is high in fibre, has a higher content of protein and vitamins than wheat and although not gluten free, Spelt can be tolerated by some people with wheat allergies. Praised in the 12th century by St. Hildegarde von Bingen as 'the best of grains'.
Spelt is one of the oldest cultivated grains (an ancient cousin of wheat). It is high in fibre, has a higher content of protein and vitamins than wheat and although not gluten free, Spelt can be tolerated by some people with wheat allergies. Praised in the 12th century by St. Hildegarde von Bingen as 'the best of grains'.
