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By Sheena Adesilu2021-04-06T10:39:00+01:00 Bread, buns, cakes and pastries – flour is at the heart of them all. Wheat dominates the flour market but as consumers become increasingly health conscious – something that has been exacerbated by the pandemic – other grains are giving wheat a run for its money. Ancient grains, as expressed by the name, have been around for a long time but they’ve gained more traction with consumers recently. The first lockdown brought with it an explosion of in home baking, and a subsequent shortage of retail-sized packs of self-raising and plain flour, offering an opportunity for alternatives to catch the eye. Enter the likes of spelt, rye, barley and einkorn.

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