Flours & Meals

Alternative flours each have their own personality, so it pays to know a little before you swap. Coconut flour is remarkably absorbent and usually needs more liquid and eggs than wheat flour, while masa harina — corn flour prepared the traditional way — is the key to homemade tortillas and tamales. Einkorn, one of the oldest wheats still grown, has a rich flavour that shines in rustic breads. Whole grains like quinoa and millet double as side dishes or porridge, giving one bag many uses.

A few label details are worth a glance. If you're avoiding gluten, look for oats that carry the manufacturer's gluten-free labelling, since regular oats are often processed alongside wheat. Whole-grain and alternative flours keep their fresh taste longer when stored sealed in a cool, dry place — the fridge or freezer works well for small quantities. Buying smaller bags more often is another easy way to keep flavours at their peak between baking days.