Hungry Scarecrow
“We pride ourselves as the heralds of ‘Ancient Grain Goodness,’ champions of ‘Gluten Freedom,’ and are committed to the essence of ‘Always Natural’ food.”
Barbara you’re the the brains behind Hungry Scarecrow - tell us your story and why you founded Hungry Scarecrow?
As a chef I'd always been interested in eating healthy. 20 plus years ago I experienced some health issues and began eliminating certain ingredients from my diet sugar, dairy and wheat. I read up on the importance of gut health.
I was alarmed at the number of additives in our foods, especially gf breads, the list is endless and rather off putting and can't be good for people with allergies and intolerances.
I started researching and experimenting with ancient grains like millet and quinoa, also sourdough baking, replacing the additives like xanthan gum, for a natural fibre, psyllium.
On your website you use the phrase, 'honest products' what do you mean by that?
The products I create are, simply put, good for you and honest. Especially if you have gut problems. We're waking up to what's in our food and becoming more aware of how it can affect our health.
I never really ventured into using anything but wheat flour before I had to transition to a gluten free diet, can you tell us about some of the flours available and the nutritional benefits?
For example my first product, The Rustic, uses quinoa flour which is a good source of protein, fibre and antioxidants. It's also a slow release food so helps regulate blood sugar levels which is important for diabetics.
I use millet flour for my focaccia and pizza base. Like the quinoa it helps with blood sugar spikes which can happen when eating carbs and is full of insoluble fibre which helps lower cholesterol levels.
Millet is also a good source of vitamins, minerals and essential amino acids which all help with heart health and brain function. I also developed a mix using brown rice flour which is great if you can't tolerate other gf grains.
Where can we find out more and buy your products?
I currently sell online, Amazon, Yumbles and my website and aim to be in some stores during 2025.
Which is your personal favourite flour and what is its nutritional super power?
It's difficult to choose my favourite, but the focaccia is probably the most I eat. It freezes really well. I also toast it and smother in butter and jam, the combination of sweet and salt is deliciously invigorating and moreish first thing in the morning.
Many of your products are mixes of different flours. Why is that?
My mixes take the guess work and costs (not needing to buy lots of flours) out of the equation. They are all carefully blended and balanced giving you the best in taste and texture whilst avoiding the nasty additives.
As a former chef, can you give any tips to those who have not made bread before it can be a daunting task prone to failure!
All my flours are versatile and can be used to make biscuits, soda breads, flat breads, bread sticks and more.
Look out for my new website which will have baking tutorials and lots of information such as sourdough baking.
I find the best flour to use for making a sourdough starter is millet flour, it keeps in the fridge for a long time without the need for refreshing. Top tips: if using yeast make sure it's in date or your bread will not rise!.
At Hungry Scarecrow, we believe that wholesome food should be accessible to all. Our healthy products include brilliant, bake-your-own pizza and bread flour mixes, rustic, focaccia, and soft rolls that are packed with the rich, time-honoured taste of ancient grains, artisanal expertise, and zero artificial additives.
While our products are 'Free-From' and suitable for diverse dietary needs, we've ensured they deliver the same exceptional taste and texture that food lovers crave.
The Original Bread Mix