Baking with alternative flours
Why not bake bread with flours other than wheat flour?
From nutty sweet spelt flour to dark rye flour that’s full of flavour, there are many alternative flours with which to bake bread.
You could even try baking a loaf with gluten free flours.
These classes form part of your membership of The Bakehouse club. Not a member? Find out more here.
Click the links below to access the classes and download the recipes.

Three-seed rye and wheat loaf
Want to try baking bread with rye flour but not sure you’ll like the dense texture of rye bread?
Try this loaf instead, made with both rye and wheat flours for a lighter loaf.
Adding in seeds not only gives texture but also great flavour in your loaf.
Click the link below to get started.
Baking bread with gluten-free flours
Baking a loaf with gluten-free flours requires very different techniques.
In this class, Alexandra Vaughn introduces a range of gluten-free flours. Plus, she demonstrates how to create a dough and bake a loaf using these flours.
Please note that any loaf baked in an environment using gluten, and with equipment regularly used with gluten, will not be entirely gluten-free.
Click the link below to get started.
