Improve your flour power

Stoneground at Dunany Farm, Togher.
100% natural product.

Stoneground at Dunany Farm, Togher. 

100% natural product. 

Organic, wholemeal fine ground flour.

Stoneground at Dunany Farm, Togher
100% natural product

Macroom Flour is milled in the traditional manner from the Walton Milling Tradition, established 1832.

This flour is extra coarse stoneground wholewheat is additive and preservative free.

Organic Buckwheat Flour

At Odlums, we have been milling the finest quality wheat to bring you Ireland’s favourite flour for over 160 years! Our expertise began in 1845 when the Odlum family opened their first flour mill in Portlaoise and we have been milling Ireland’s best-loved flour ever since. Bake with the Best is our philosophy and using Odlums’ ingredients guarantees baking brilliance and delicious results every time! 

A bowl of Flahavans is all about taste. Creating that taste starts with sourcing the finest quality oats from the rich rolling farmlands of southeast Ireland. Our mill situated in a small village in Waterford, has been an independant family business for over 200 years. We use milling techniques handed down over generations to create perfect porridge oats. The unspoilt local environment and mild wet climate is ideal for growing the finest oats. At harvest time we take in our new season oats, drying and storing them for the year ahead. Because our ats are less processed, they keep their natuarl wholesome texture and flavour, the result is a warm nourishing bowl of Flahavan's; Cooking Instructions- Cook on the hob(serves 2)- Stir half a cup(80g) into 400 mls of water/milk. Bring to the boil and simmer for 5-7 minutes stirring occasionall, allow to stand for 1 minute before serving; Microwave-Stir 40 g of Flahavans Course Cut oatmeal into 170 mls of water/milk, Microwave on high for 3 minutes, stir and return to microwave to cook for another 1 minute before serving(based on a 900W microwave)

Since its establishment in 1983 as one of Ireland’s first organic farms, Ballybrado became a centre point for a movement that was critical of the unsustainable way in which food was being produced, its effect on our environment and our health.

Today the team sustainability has become an important parameter for think tanks around the world who asses the long-term effects of human activity: how we treat our global resources, how we deal with climate change and even how we develop sustainable market economies.

After decades of organic farming at Ballybrado the place has become a haven for wildlife and a splendid example for living and working in harmony with nature, in line with the philosophy “Think global, act local”. 

You can use spelt to bake breads, cakes, pastries and even pasta. When baking, spelt behaves like wheat flour. You may just find the dough is a little stickier.

Perfect for hand baking and bread machines.

The story of Hovis begins in 1886 with a miller named Richard ‘Stoney’ Smith from Macclesfield, Cheshire who radically changed the way flour was milled. Granary’s unique taste an flavour comes from malting the wheat, which is slowly toasted and flaked over time, a tradition started by the Benedictine Monks of Burton Abbey. 

Rye is an excellent source of dietary fibre, minerals and vitamins. It is a much appreciated addition to today's bread palate and is mainly used in sourdough baking.

At Odlums, we have been milling the finest quality wheat to bring you Ireland’s favourite flour for over 160 years! Our expertise began in 1845 when the Odlum family opened their first flour mill in Portlaoise and we have been milling Ireland’s best-loved flour ever since. Bake with the Best is our philosophy and using Odlums’ ingredients guarantees baking brilliance and delicious results every time! 

The Whole Grain - nothing added, nothing taken away! 100% whole grade wheat flour, stone ground, adds extra bite to baking, Ideal for all your home baking

The Whole Grain - nothing added, nothing taken away! 100% whole grade wheat flour, stone ground, Ideal for all your home baking

Perfect for baking and bread machines.

The story of Hovis begins in 1886 with a miller named Richard 'Stoney' Smith from Macclesfield, Chesire who radically changed the way four was milled. The wholesome flavour of strong white is the result of over 120 years od milling experience spent perfecting the taste, texture and goodness of the wheat to give you a superior loaf.

Use it the same as ordinary flour in any recipe. The ideal Bread Flour.

• Source of Protein
• High in Fibre
• Raw Dried
• Stone Milled

Blas na hEireann 2017: Chefs Choice

Use it the same as ordinary flour in any recipe. Ideal for pancakes, cakes, scones, cookies & much more

• Source of Protein
• High in Fibre
• Raw Dried
• Stone Milled

Sprouted Flour Fine Milled Wheat 750g

Use it the same as ordinary flour in any recipe. Ideal for pancakes, cakes, scones, cookies & much more

• Source of Protein
• High in Fibre
• Raw Dried
• Stone Milled

High in dietary fibre

From the tiny, idyllic island of Sri Lanka, this finely ground powder made from dried coconut is perfect as a high-quality natural substitute for grain-based flours. Its creamy, soft texture and subtle, nutty taste makes it suitable for both savoury and sweet dishes.

How to use: Use in home baking for pastries, breads, cupcakes and generally as a substitute for wheat flour. Also fantastic as a thickener- add a little to soups, stews, curries and gravies to thicken. When substituting for other flours use 35-50% of the amount suggested in most recipes. 

Organic 100% Sprouted Rye Flour - use in bread, brownies, cookies

• High in fibre
• Raw dried
• Stone milled
• Intense  flavour

Plain Wholemeal flour

Made from Irish wheat, grown locally here in Kilkenny, The Little Mill Plain Wholemeal Flour is a coarse flour that is suitable for making soda breads.

The little Mills stoneground wholemeal flour has been produced by the Mosse Family, who have been milling by the banks of the River Nore in Co. Kilkenny for seven generations. “Our wholemeal flour has been produced using traditional stoneground milling methods, which means unlike refined flour it retains all of its nutritional goodness, B & E vitamins, antioxidants, fibre, protein, minerals and healthy oils. Nothing added, nothing taken away, wholemeal flour as it should be.”

Organic 100% Sprouted Buckwhaet Flour - the ideal pancake flour

• Source of protein
• High in fibre
• Raw dried
• Stone milled
• Intense nutty flavour

The little Mills stoneground wholemeal flour has been produced by the Mosse Family, who have been milling on the banks of the River Nore in Co. Kilkenny for seven generations. “Our wholemeal flour has been produced using traditional stoneground milling methods, which means unlike refined flour it retains all of its nutritional goodness, B & E vitamins, antioxidants, fibre, protein, minerals and healthy oils. Nothing added, nothing taken away, wholemeal flour as it should be”.

Milled from strong hard wheat and sieved to make a fine wheat bread flour. Ideal for use in bread machines, for oven baked yeast cookery and profiteroles. 

Creamy in colour and neutral in flavour rice flour is embraced by many sweet and savoury dishes. It makes great puddings, biscuits and baked goods and can be used to thicken sauces.

Organic Stoneground from an ancient relative of modern wheat, spelt will add delicious complex flavours to all your baking. 

This special flour blend milled from naturally gluten free ingredients is a great alternative to everyday wheat flour. Follow one of our gluten free recipes or adapt a traditional recipe by adding a little extra liquid.  

Dove's Farm has been established for over 35 years; our original organic and farming ethos remains at the heart of our business and is sgared by our customers, farmers and suppliers around the world. We follow international organic rules, rotating crops, grassland and livestock to develop natural soil fertility and help wildlife conservation. We're proud to be one of the few independant food businesses to have raised the profile and awareness of organic and gluten free baking. We make a large range of flours from many different grains, beans and seeds without adding refined gluten or enzymes. By blending grain varieties we can ensure the ideal characteristics for baking, for example, soft wheat varieties for cakes, pastry and sauces or stronger hard wheat for bread making flours that suit you.

Flour milled from organic strong hard 100% whole wheat grain. Ideal for oven baked yeast cookery and bread machines. 

The De Cecco Soft wheat flour "00" is ideal for creating different homemade dishes. You can use it to make excellent handmade pasta, fresh bread, or soft pizza dough, as well as breading and pastries. This is a naturally versatile and ready to-use product, ideal for any use in the kitchen.