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Gluten-Free Flour, Non-Wheat Flour & Mixes

Ratton Pantry is pleased to offer a huge collection of non-wheat and gluten-free flours by Shipton Mill to compliment our overall offering of premium and artisan flours for home-bakers and bakeries.

For people suffering from Coeliac disease, or for those that simply want to cut down or adopt an entirely gluten-free lifestyle, Gluten-free flour substitutions include amaranth flour, bean flour, corn flour, corn meal, millet flour, ground nuts, oat flour, potato flour, quinoa flour, rice flour, sorghum flour, soy flour, and tapioca flour or starch.

Outside the Western world, approximately 2/3rd of the world do not regularly eat wheat or wheat flour based products, relying on the benefits of maize or rice. To these nations, gluten free is the norm rather than the exception forced upon them by medical necessity.

In the West, so many more people are now finding themselves unable or unwilling to eat the so called “normal” flours containing gluten. This has given rise or at least made a huge contribution to a whole new food sector that is essentially labelled FREE FROM.

To many this means that the products are not for them – they are for dietary challenged individuals and could not possibly feature in a traditional diet or everyday food cupboard that most of us enjoy the full run of.

Shipton Mill’s NEW range of non-wheat flours are a really special range of unique and very interesting flours made from a variety of interesting grains and seeds. They are all milled in our new purpose-built mill on brand new equipment.

They are all, as it happens, Gluten Free, but they can be used by anyone to make tasty variations and additions to normal cooking as well as by those needing a gluten-free range of flours to thicken sauces, make biscuits or gluten-free bread and cake alternatives.

Many of the flours in this section are used in combination with other similar or gluten-free flours rather than individually. Naturally this depends on the recipe, but typically combinations of different flours combine to give different effects and are rarely used on their own.

Buy Non-Wheat and Gluten Free Flour from Ratton Pantry.

Gluten-free flour, starches and baking blends

Gluten-free baking uses flours and starches with very different properties from wheat. Rice, buckwheat, sorghum, teff, chickpea, chestnut, tapioca and potato can each contribute flavour, structure, colour or moisture management.

Because no single ingredient recreates every function of wheat flour, successful gluten-free recipes commonly combine several flours and starches with an appropriate binder.

Choose a blend or build your own

A formulated bread or pizza blend is the simplest option for yeast-raised dough because its components are balanced for structure and handling. Individual flours are useful for cakes, biscuits, sauces and custom blends.

Starches can lighten texture, while wholegrain or pulse flours contribute flavour and protein. Xanthan gum and similar binders may provide structure, but must be used at recipe-appropriate levels.

Ratton Pantry

Why buy gluten-free flour from Ratton Pantry

We stock both specialist pizza and bread blends and a wide selection of individual non-wheat flours and starches, giving customers a choice between convenience and recipe development.

Product labels and allergen information remain the authority. Anyone managing coeliac disease or an allergy should check every pack and control cross-contamination during storage and preparation.

Choosing gluten-free flour

For pizza or bread, start with a purpose-designed blend. For cakes, biscuits or thickening, choose a tested recipe that specifies the flour or starch rather than substituting by volume without adjustment.

Remember that non-wheat does not automatically mean gluten-free: rye, barley and ordinary spelt contain gluten. Oats must be specifically labelled gluten-free when that status is required.

Check ingredients, allergens, preparation environment and current packaging for every product.

Questions & answers

Gluten-Free Flour, Non-Wheat Flour & Mixes FAQs

Is every non-wheat flour gluten-free?

No. Rye, barley and ordinary spelt are non-wheat or alternative grains but still contain gluten. Check the product label and allergen information rather than relying on the grain name alone.

Can one gluten-free flour replace wheat flour directly?

Usually not. Gluten-free baking often works best with a blend of flours and starches because no single ingredient reproduces all the structure, moisture and texture provided by wheat flour.

What do xanthan gum and other binders do in gluten-free baking?

Binders can help hold water and provide structure where gluten is absent. The amount required depends on the recipe and the flour blend, so follow a tested formula.

Which gluten-free flour is good for pizza or bread?

A formulated gluten-free bread or pizza blend is the simplest starting point because the starches, proteins and binders have been balanced for dough. Caputo Fioreglut and Molino Dallagiovanna offer specialist options in this collection.

Are oats always gluten-free?

No. Oats can be contaminated by gluten-containing cereals during growing and processing. Anyone who needs a gluten-free diet should choose oats specifically labelled gluten-free and follow their medical guidance.

How should I check whether a flour suits coeliac customers?

Read the current pack label, allergen statement and preparation environment information. Do not rely solely on a collection title, and avoid cross-contamination during storage and use.