Five gluten-free grains
Caroline Aherne, founder of The Free From Bakehouse, on her go-to grains for wheat-free baking
“THE BEST INGREDIENTS ARE THOSE WITH STRUCTURAL PROTEIN THAT CAN WORK IN A SIMILAR WAY TO GLUTEN”
Although no single alternative will ever fully replace wheat flour, there is an alchemy to creating flavoursome, gluten-free bakes using a combination of different grains. The best ingredients are those with structural protein that can work in a similar way to gluten by binding the mix together.
Sorghum
An important flour for gluten-free baking on account of its high protein and fibre content, and its sweet flavour. When mixed with a couple of other flours, sorghum is particularly good for light bakes.
Teff
Used in Ethiopian cuisine to make injera, the country’s staple flatbread, teff is available in dark and light versions. The light version is good in cakes, such as victoria sponges. The dark version works in crackers, biscuits and pastry.
Rice flours
Brown rice flour, which is bland and has a slightly gritty texture, is a staple base flour. White rice flour has higher levels of starch and works extremely well in flour mixes, as it not only aids the binding process but also holds in moisture.
Buckwheat
Buckwheat isn’t actually wheat – it comes from the rhubarb family. It has a nutty, slightly bitter flavour and a high protein content. In France, it’s popular in savoury pancakes called galettes, and in biscuits. Make sure you’re buying certified gluten-free buckwheat.
Oat flour
Oat flour is a great source of protein and fibre. When fine, it adds a softness to bread dough; when not so fine, it produces a really good texture in biscuits. Look for certified gluten-free oat flour or else buy porridge or whole oats that you can grind yourself.
From Borough Market: The Knowledge with Angela Clutton (Hodder & Stoughton 2022)
