Sold on chambelland breads and pastries? Why not bake your own?
We sell packets of rice or flour by the kilo and special mixes for breads and pastries,
so you can bake it yourself and enjoy all the goodness of chambelland in your own home.
Three flours for cooking and baking pastry and bread, all gluten-free.
White rice flour
Our exclusively whole-ground Japonica rice yields a premium-grade flour that does not require any chemical additives for baking bread. The grains of rice are harvested in Lombardy, then crushed in the chambelland mill in Provence.
Whole-grain rice flour
Our exclusively whole-ground Japonica rice yields a premium-grade flour that does not require any chemical additives for bread making. Because the rice bran is not removed, the flour retains all of its nutritional goodness.
Buckwheat flour is high in fibre and protein and can easily replace part of the wheat flour in bread, biscuit and muffin recipes. Its recognisable, signature taste has made it the preferred flour for making Breton galettes, Liege bouquettes, Indian chapatis, Japanese sobas and Italian pizzocheri...
chambelland baking mixes®
No-fuss, successful breadmaking for novice bakers.
Plain bread mix
The Chambelland knacks and know-how packed into a kilo of flour for outstanding, foolproof, gluten-free bread recipes.
Grain bread mix
THE mix for baking the chambelland best-seller* at home.
The go-to, fail-proof mix for baking your own gluten-free cakes, crepes, tarts and other pastries.
For cooking hassle-free sweet or savoury dishes.
white japonica rice
Its mat, creamy-white grains with their subtle scent of freshly-mown hay are equally suitable for hot or cold dishes: risotto, onigiri, sushi, stuffings, mixed salads, rice pudding, etc.
whole-grain japonica rice
Its shiny, honey-blond grains with their subtle scent of freshly-mown hay are equally suitable for hot or cold dishes: onigiri, sushi, stuffings, mixed salads, etc.
This book is many things: the tale of an adventure, a guide to breadmaking (with and without gluten) and rice, an exploration of bread cultures around the world, and a recipe book!
An unreserved, all-embracing, instructive insight into the world of chambelland, illustrated with magnificent photos.
in-shop pickup :