Baking with alternative grains & flours

Remember when flour came only in plain and self-raising varieties? These days there’s a world beyond wheat, with its ancient cousins spelt and Kamut making a big comeback and gluten-free alternatives like buckwheat and amaranth increasingly popular.

The great thing about these cereals is that they’re both nutritionally beneficial and have wonderfully complex tastes- generically referred to as “nuttiness”- that add depth and flavour to baked goods. For more information about different grains, their nutritional qualities and uses check our blog post here. Here are five of our favourite recipes using alternative grains from our website…