Around 82% of wheat used by UK flour millers is grown in the UK. Other wheats used in UK grists include North American,German and French.

We use wheat flour that has been milled in the normal way, to give white flour. Whole wheat flour (with bran etc. left in) gives a product with very dark color and somewhat unusual flavor.

Wheat flour is prepared by grinding cleaned wheat grains. Wheat gluten is the principle protein component of wheat flour. Wheat gluten is obtained by hydrating wheat flour and mechanically separating the wheat gluten from the starch and other flour components.

A whole host of other grains can be used to make flour including barley, buckwheat, maize (corn), gram, oats, rye, sorghum, soya and spelt.

When wheat flour and water are mixed into a dough, and is thoroughly kneaded under water, the rubbery and extensible mass left over is wet gluten.

Soft winter wheat is a variety of wheat that has a low protein content and low gluten content. It is the type of flour recommended for cakes, biscuits, and quick breads. White Lily flour is lower in protein content because the soft wheat is pure-- not blended with hard wheat. Hard wheat has a much higher protein content and gluten content.

Wheat gluten is the principal protein component of wheat flour and may be used as a thickener in pet foods. It also has uses in human food products as a stabilizer or thickener. It is not generally associated with food contamination.

The GI of a food is determined by testing on real people, who have to eat the food being tested so that their blood glucose levels can be monitored. It is therefore virtually impossible for the researchers to test the GI of a food that is not normally eaten in that form (e.g. flour on its own, or other uncooked recipe ingredients). Back to top

UK flour millers use 5.5 million tonnes of wheat each year to produce around 4.3 million tonnes of flour.

Giving up your favorite foods is not forever, just until the symptoms subside. You can begin to add back the omitted foods in about three to six months, after the immune system has a chance to rest and rejuvenate. With the alarmingly rapid increase in Immune System Diseases, the stronger we can become, the healthier we'll be.

Place one or more cups of Quick or Old Fashioned Quaker Oats into a food processor or blender. Process for 1 minute, or until the oats are the consistency of cornmeal or a course flour. Store unused (dry) oat flour in a covered container as you would wheat flour.

FDA traced the source of the product labeled as wheat gluten to a single supplier, Xuzhou Anying Biologic Technology Development Company, of China. ChemNutra Inc. of Las Vegas imported and distributed the wheat gluten to pet food manufacturers. On April 3, 2007, ChemNutra issued a recall of all suspect products labeled as wheat gluten that it had imported and distributed. Learn more about the ChemNutra recall at www.fda.gov/oc/po/firmrecalls/chemnutra04_07.html .

There are no wheat ingredients or incidental wheat present in the products or on the lines that produce corn products.

The raw material used to make liquid zeolite comes from zeolite mines in Montana and Texas, which are renowned for their exceptionally high purity.

Wheat bran aids in digestion and also gives bread a richer taste. Recipes don’t normally call for very much, but it can be found in the flour isle at the supermarket.

There are many grains which can be milled, but common wheat has long been a favourite because it produces flour which is ideal for a wide range of cooking and baking.

WoodBlocX is made from Scottish or Latvian pine. Pine is strong and very durable when pressure treated, and it tends not to warp so much when it dries.

Learn why most people with grass pollen allergies or an allergy to a single cereal grain, such as wheat, can eat other cereal grains without problems. This is true even if a person has positive allergy tests to multiple food cereal grains.