Which bags deserve space on your shelf? Here’s our guide to some familiar friends and unusual alternatives – including gluten-free
BUCKWHEAT GLUTEN-FREE
Despite its name, buckwheat is free from wheat and gluten, and comes from a plant in the rhubarb family. It’s easily substituted for plain flour, but has a nutty, bitter flavour, so you could mix it with another gluten-free flour or ground almonds. Buckwheat’s great in blinis and drop scones, and adds flavour to pasta and pizza dough.
SPELT
Called the ‘marching grain’ by the Romans for its energy-giving protein, spelt’s gluten structure makes it easier to digest than wheat gluten for some people. A hybrid of an ancient wheat grain and grass, spelt has a slightly sour, rye-like flavour. Try mixing white spelt half-and-half with plain flour to lift your recipe out of the ordinary. Wholegrain spelt is available, too.
GRAM GLUTEN-FREE
Gram, sometimes called ‘chana’ or ‘besan’ flour, is made from ground chickpeas (called ‘chana dhal’ in their split, dried form). It feels more granular than wheat flour and makes tasty flatbreads, batters for deep-frying (as for pakoras and bhajis) and thickens soups and stews. Gram flour’s protein content is higher than most, giving a slight eggy texture – vegans can use it as an egg substitute.
GRANARY
Granary flour is strong (see right), with a toasty, caramel taste that bakes to a golden colour and crust. Granary is a trademarked name, but similar flours are described as ‘malted’. Malting is a process where grains are soaked, sprouted and oven-roasted, creating the malty flavour. Granary flour is all-wheat, whereas other malted flours may contain a combination of wheat, barley and rye.
‘00’
Bu hikaye BBC Good Food ME dergisinin June 2018 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye BBC Good Food ME dergisinin June 2018 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
Kung Pao & Beyond by Susan Jung
Editor Keith Kendrick indulges his love of fried chicken with this celebration of the whole bird
Tried & tasted
Our top dining experiences this month
Make the most of your gadgets
Embrace energy-efficient cooking with these money-saving
CHOCOLATE PIZZA
Make this a fun baking project with the kids
5 healthy ideas yogurt
Boost your gut health with our simple snacks, breakfasts and lunches
a touch of spice
Make a change from rice with quick-cooking bulgur wheat and chickpeas – the result is a gently spiced vegetarian supper, full of flavour and textures
THE SUITE LIFE
Pack your bags and head to Qatar for a luxurious weekend escapade at Waldorf Astoria Lusail Doha
MELISSA THOMPSON'S FIRE FEAST
Welcome warmer days with this fresh menu for the barbecue
PULLED BEEF
Tom's one-pan beef recipe is a simple way to master slow-cooking meat
free-from & fabulous
Quick, everyday recipes that omit dairy, eggs and nuts